Researchers have for the first time genetically-modified a major food crop to improve photosynthesis and make them more efficient at using sunlight to their own food. The breakthrough improved soybean seed yield by over 30 per cent in field trials, they...
“It has been clear for a while that plant-based analogs will not displace meat,” says the CEO of Israeli cell-cultured (a.k.a. ‘cultivated’) meat co Aleph Farms. “The addressable market is larger for cultivated meat than for plant-based because the products...
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
This week we feature a non-HFSS cereal using a blend of protein and fibre, including pea protein, chickpea flour and chicory, and a start-up aiming to pioneer a new drinks category for those who want more non-alcoholic drink options.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
Brand purpose can be a helpful tool in reaching some audiences, but it is not relevant for all categories and all brand strategies, reveals fresh research.
Finnish confectioner Fazer is working to secure a sustainable future cocoa supply. The company believes cellular agriculture could be part of that vision.
Wheat is one of the most important grains in delivering basic nutrition globally. However, supply is inadequate. We hear from Senthold Asseng, Professor of Digital Agriculture at the Technical University of Munich (TUM), to learn more about the work an...
Olive oil brand Filippo Berio has teamed up with Italy’s National Research Council to investigate ways to make olive trees more resilient to pests such as the so-called olive leprosy as well as future-proof the industry.
In a worst-case scenario, McKinsey is predicting a food deficit representing a year’s worth of nutritional intake for up to 250m people – or 3% of the global population.
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
VTT Technical Research Centre of Finland has announced plans to spin out a new company, Olefy Technologies, which it claims can convert most of the world’s waste plastics back into virgin grade materials an infinite number of times.
So-called ‘ultra-processed foods,’ which include a significant portion of CPGs, are often demonized as calorie-dense, nutrient-poor and a major contributor to diet-related chronic diseases, but is this characterization an oversimplification that is just...
Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
Fresh data from Mintel shows that consumers have become more concerned over the availability of food and water and the impact of climate change over the past year. Looking to 2023, resource efficiency – including how they spend their own money – will...
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
The supermarket chain will swap green caps with clear ones in select UK stores in a trial that aims to make fresh milk plastic bottles easier to recycle.
The Italian Ministry of Health has acted on recent adverse events linked to turmeric-based food supplements by prohibiting all health claims linked to the botanical, and issuing a new warning to be used on product labels.
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European...
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
Across Europe, the summer of 2022 has been brutal. As the hot, dry summer days stretch on, should we be preparing for tighter supplies of fruit and veg?
Spain is following the lead of France and Italy with the introduction of a new food waste reduction law that will come into force in 2023. Is this a game-changer for food waste in the country or a missed opportunity?
Safe Food Advocacy Europe has long been campaigning for an official definition of the term ‘natural’. Yet not all industry players are on board, we are told. How could a legal definition benefit both consumers and the planet?
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?
The popularity of condiments soared during the pandemic as consumers used the products as an easy way to elevate an otherwise bland meal made at home, notes Mintel, which says that condiment brands must engage with younger consumers to ensure future long-term...
Coral reefs are degrading at an alarming rate – threatening the health of our oceans and the ecosystems that support sea life. Confectionery-to-pet food manufacturer Mars is working to turn the tide. FoodNavigator catches up with the company’s chief marine...
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
While sports drinks are often loaded with sugar and can pack a hefty caloric punch, convincing people to replace them with water or unsweetened options may be more difficult than persuading them to ditch other sugar-sweetened beverages, including soda,...
Inflation continues to spiral, placing household budgets under pressure. In grocery, pundits predict this will lead shoppers to trade down to discount formats and budget lines as price elasticity reaches its limits.
Fresh research has investigated consumer perceptions of palm oil in Switzerland and whether they are familiar with the Roundtable on Sustainable Palm Oil (RSPO) label.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
