Fats & oils

First-to-market nut milk concentrate promises superior plant-based taste and texture

26-Jul-2021 By Oliver Morrison

Could nut paste help remedy plant milk’s taste, texture and sustainability challenges?

CBD... the next Scotch Whisky?

22-Jul-2021 By Oliver Morrison

The CBD industry is going to closely resemble the premium spirits sector, believes cannabinoid group Tenacious Labs.

The big opportunities in preventative nutrition: ‘There’s a real buzz surrounding functional ingredients’

14-Jul-2021 By Katy Askew

Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.

Scientists hail cholesterol-lowering vegetable fat discovery

13-Jul-2021 By Oliver Morrison

Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.

Waitrose looks beyond deforestation-free to ‘forest positive’ palm oil supply

09-Jul-2021 By Flora Southey

UK supermarket Waitrose & Partners is working to stamp out deforestation from its supply chains and is ‘early’ on its journey to becoming forest positive, according to John Lewis Partnership’s Ethics & Sustainability Manager Samuel Lee-Gammage.

Cocuus: Alt meat and fish start-up develops ‘disruptive’ 3D printing tech

22-Jun-2021 By Flora Southey

A Spanish start-up is analysing the morphological structure of foods to reconstruct meat and fish from plants and cells.

‘We are on a learning journey that goes beyond the baseline for responsible palm oil’: Ferrero updates Palm Oil Charter

07-Jun-2021 By Katy Askew

Ferrero has updated its Palm Oil Charter to ‘go beyond’ what it says is a ‘baseline’ for sustainable palm oil sourcing. This means new commitments on human rights, environmental protection and supplier transparency.

FrieslandCampina F&B tapping plant-based trend with ingredient innovation

28-May-2021 By Katy Askew

FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.

Alt egg start-up taps plant cellulose for ‘clean’ texture boost: ‘We want to reduce or even eliminate methylcellulose’

25-May-2021 By Flora Southey

The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.

UK start-up predicts lab-grown sausages on shelves by 2023 after technology ‘breakthrough’

19-May-2021 By Oliver Morrison

An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.

How UK brands are reformulating to avoid the HFSS ad ban

19-May-2021 By Oliver Morrison

UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

Cracking the plant-based egg market: Clean label, nutrition, and meeting ‘fanatical’ demand

07-May-2021 By Flora Southey

How are plant-based egg-sperts hatching ‘clean’ ingredients lists that deliver on functionality, taste, and nutrition?

CSM Ingredients eyes growth under Investindustrial ownership: ‘The future of food will be shaped by bold innovators’

05-May-2021 By Katy Askew

Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.

Nestlé develops pea-based alt milk with ‘neutral taste’ for versatility

05-May-2021 By Flora Southey

Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.