Fruit, vegetable, nut ingredients

Soy protein quality ‘not negatively impacted by processing’: Unilever and Wageningen University research

29-Sep-2022 By Oliver Morrison

Scientists claim to have proven for the first time that processing soy increases the protein’s nutritional quality.

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

28-Sep-2022 By Katy Askew

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...

Don’t fear consumer neophobia when designing upcycled food products, experts stress

27-Sep-2022 By Oliver Morrison

Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

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...

New research project converts fruit waste into natural ingredients

21-Sep-2022 By Natasha Spencer

AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

16-Sep-2022 By Flora Southey

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...

EU-backed macroalgae project wants to ‘prove the sceptics wrong’: ‘We aim to make seaweed a staple of European diets’

07-Sep-2022 By Flora Southey

A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.

Intercropping to boost yield, resilience, and biodiversity: ‘It’s practiced globally…but we haven’t got to grips with it in Europe’

05-Sep-2022 By Flora Southey

Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.

Super nutritious ‘enriched seaweed’ that can help ease global food crisis unveiled by scientists

05-Sep-2022 By Oliver Morrison

Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.

Plant- and meat-based hybrids developed from sunflower side-streams: ‘Sensory properties are key to alt meat acceptance’

26-Aug-2022 By Flora Southey

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.

Could faba replace soy flour in bread for homegrown protein boost?

26-Aug-2022 By Flora Southey

The potential for locally grown faba bean to increase the protein content in store-bought bread is being investigated by researchers in the UK.

Researchers unveil biosensor that detects hidden rot in potatoes

24-Aug-2022 By Oliver Morrison

The innovation is a novel step to prevent looming food crisis, claim scientists.

Are children hungry for plant-based meat?

24-Aug-2022 By Flora Southey

What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.

'Keto and lower carb diets have been underserved by the food and drink industry': HelloFresh launches special diet brand in the Netherlands where ‘35% of consumers follow a nutrition rule’

23-Aug-2022 By Oliver Morrison

The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.

Cocoa-free chocolate developed from oleaginous yeast and fermented oats: ‘There is no chance consumers could taste the difference’

22-Aug-2022 By Flora Southey

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...

How can food and beverage brands make fibre sexy?

17-Aug-2022 By Flora Southey

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.

Feeding your gut microbiome: Why focus on fibre?

17-Aug-2022 By Katy Askew

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...

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

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.

Banana peel flour shown to boost nutrition levels in baked goods

11-Aug-2022 By Oliver Morrison

Adding banana peel increases fibre and antioxidant levels in cookies, researchers find.

Producers urged to fill the ‘supply-side gap’ as researchers reveal climate food calculator breakthrough

10-Aug-2022 By Oliver Morrison

Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.

What do Swiss consumers think of palm oil?

09-Aug-2022 By Flora Southey

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: Meet the ‘circular by nature’ start-up disrupting tropical oils with microbes

09-Aug-2022 By Flora Southey

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.

Ag robot start-up secures new investment as farms complain of ‘desperate’ labour shortages

08-Aug-2022 By Oliver Morrison

UK ag-tech startup Muddy Machines has secured €1.8 million in seed funding. The funds will help the company continue developing a robotic platform that is capable of deploying a variety of harvest tools in specialty field crops.

Macadamias: a tough nut to crack or ripe for the picking?

04-Aug-2022 By Oliver Morrison

It’s not the cheapest nut in town, but consumers are demanding more innovation and options to enjoy the unique taste and nutritional qualities of macadamias, FoodNavigator hears.

Using genomics to tackle malnutrition in Africa: ‘It’s revolutionising the agricultural sector’

02-Aug-2022 By Oliver Morrison

Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.

Meat products less healthy, less sustainable than plant-based alternatives, finds research

01-Aug-2022 By Flora Southey

Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.

Gavan’s zero waste continuous extraction platform: ‘No part of the plant is left out’

26-Jul-2022 By Katy Askew

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.

Plant-based now cheaper than meat in the Netherlands: ‘Vegan burgers are on average 78 cents cheaper per kg’

26-Jul-2022 By Flora Southey

Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.

Titanium dioxide substitute inspired by ‘brilliantly white’ beetle: ‘The pigment is 100% cellulose, nothing else’

22-Jul-2022 By Flora Southey

Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.

Strong Roots builds plant-based scale for elevated convenience, not meat mimicry

21-Jul-2022 By Oliver Morrison

Strong Roots plans to be available for 10% of the global population in five years to bring its ‘simple real food’ to the masses.

Introducing neutral tasting white Chlorella: ‘This enables application in formulations that previously weren’t possible’

20-Jul-2022 By Katy Askew

Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.

‘We see huge potential all over Europe’: Better Juice sets up pilot facility in Germany for sugar reduction tech

20-Jul-2022 By Flora Southey

The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

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...

High-protein edible crop variety developed that ‘thrives’ on fallow land

14-Jul-2022 By Flora Southey

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.

Why Unilever is introducing ‘mini’ coconut trees to safeguard supply

14-Jul-2022 By Katy Askew

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...

Cell-cultured coffee: Meet the start-up making filter arabica in a lab

13-Jul-2022 By Flora Southey

Stem claims to be the first start-up developing cell-cultured coffee for the masses. We catch up with its founders to ask how technology can help replace unsustainable practices and future-proof flavour.

Organix unveils packaging and texture innovations in ‘biggest category shakeup in its history’

13-Jul-2022 By Oliver Morrison

The UK-based organic baby and toddler food brand has unveiled 29 new products and two new ranges: Baby Meals and Organix Kids, which will be introduced initially in Asda and the Organix Online Shop. It is also bringing further additions to its current...

Danone blends plant and dairy protein for flexitarian-friendly formula without nutritional compromise

06-Jul-2022 By Katy Askew

Danone unveiled what it described as an ‘industry first’ this week: a new infant formula that blends plant and dairy ingredients. Manuela Borella, Vice President of Global Plant Based Strategy & Business Acceleration, tells FoodNavigator the approach...

Fossil-free food: Green fertilizer developed to ‘effortlessly’ decarbonise the food chain

30-Jun-2022 By Flora Southey

In an industry first, fossil-free ‘green’ fertilizer – made using renewable electricity – is being developed at a commercial scale. FoodNavigator catches up with Yara to find out how.

Meet the start-up making canned tuna without the fish: ‘We’re excited about the R&D potential of microalgae’

29-Jun-2022 By Flora Southey

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.

What do consumers want from dairy-free chocolate? ‘Plants and indulgence can go hand-in-hand’

28-Jun-2022 By Flora Southey

With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.

Kerry on what shoppers need from Plant-based 3.0: ‘The consumer is no longer willing to compromise’

27-Jun-2022 By Flora Southey

From ‘nutrition seeking’ to ‘clean label scepticism’, Kerry shares consumer insights it believes can help drive growth in plant-based.

South Africa bans meaty names for vegan products: A ‘long awaited’ or ‘counterproductive’ measure?

27-Jun-2022 By Flora Southey

The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...

Fish-free seafood made from fungi and seaweed: Scientists and Michelin-starred chef to develop product ‘good enough for fine dining’

23-Jun-2022 By Flora Southey

A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.

Sustainable nutrition in alt cheese and butter: ‘More than ever, plant-based alternatives need to have a high nutritional value’

20-Jun-2022 By Flora Southey

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.

New processing technique could make potatoes healthier, scientists claim

16-Jun-2022 By Oliver Morrison

Researchers have announced early tests of a new potato processing technique designed to make the body digest potato starch more slowly.

‘The health of people and our planet go hand-in-hand’: How conscientious consumption is driving sustainable nutrition

15-Jun-2022 By Katy Askew

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 key problem is logistics, not food production’: Ukraine shares agricultural challenges amid 'Russian aggression'

14-Jun-2022 By Flora Southey

Ukraine is producing enough crops, but Russia’s Black Sea blockade is severely limiting how much it can export, according to Ukraine’s Deputy Minister for Economic Development, Trade and Agriculture. Is there a workaround?

British Nutrition Foundation survey reveals widespread confusion about healthy eating

13-Jun-2022 By Oliver Morrison

There is widespread confusion among people of all ages about which foods do and do not count towards your 5-a-day or provide certain nutrients, including fibre and protein, reveals a survey conducted by the British Nutrition Foundation.

Is reformulation forced by Ukraine sunflower shortage making foods unhealthier?

08-Jun-2022 By Flora Southey

Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?