Ahead of this week’s trilogue negotiations on the EU’s Deforestation Regulation, the Indonesian Palm Oil Association (IPOA/GAPKI) has complained the legislation “will increase poverty, decrease sustainable development, and undermine decades of progress...
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.
Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...
By René Floris, Food Research Division Manager at NIZO
Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?
Plant-based oil producer Bunge is launching a joint venture alongside Olleco, the cooking oils collection division of ABP Food. The companies plan to collaborate to create a business model that encompasses the 'full life-cycle' of edible oils.
EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
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...
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.
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.
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.
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.
Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Agri-food commodity prices have dipped, raising hopes that the input inflation spiral seen in 2022 was indeed transitory. However, analysts at Jeffries warn, it is too early to ‘break out the champagne’.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
While still a growing $7.4bn industry, plant-based foods have some significant hurdles to overcome around formulation especially in the area of fat content, according to Mintel.
In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.
Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...
Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
The effects of the Ukraine-Russia war are being felt across the entire food industry in Europe, including in the retail sector. From the surging costs of refrigeration to managing shortages on-shelf, how is food retail most impacted by the conflict?
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
The closure of two of the UK’s largest fertilizer plants is ‘a massive blow’ to the already strained agriculture and food sectors in the country, FoodNavigator has been told.
