Fruit, vegetable, nut ingredients

Brand plans to be UK’s first net zero carbon ready meal

20-Aug-2021 By Oliver Morrison

The Wild Hare Group is using its environmental backstory to break into the cut throat world of ready meals.

The FoodNavigator Podcast: Are fermented foods the new cornerstone of a gut-friendly diet?

18-Aug-2021 By Oliver Morrison

Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...

What can food companies learn about sustainability from Indigenous Peoples’ food systems?

13-Aug-2021 By Oliver Morrison

Quite a lot, according to the Food and Agriculture Organization of the United Nations (FAO).

Food tech ‘driving down price of alt-meat’ as another report predicts a market poised for growth

11-Aug-2021 By Oliver Morrison

Plant-based nutrition company Equinom claims its novel approach to improving seeds and deliver high-quality source ingredients is the key to driving down prices in the sector.

We’ve reached ‘peak COVID-related demand’, says frozen giant Nomad

06-Aug-2021 By Oliver Morrison

The company’s sales dipped in the second quarter, but it expects ‘exciting growth opportunities’ ahead thanks to an ambitious M&A strategy, while the frozen aisle still represents ‘white space growth opportunity’.

UK government survey points to acceptance of GE foods among consumers

03-Aug-2021 By Oliver Morrison

A survey of over 2,000 consumers in the UK has revealed that while they tend to have a very low awareness and knowledge of GE food, the more informed they are, the more accepting of GE food they become.

Heinz looks beyond beans to drive health and sustainability innovation

02-Aug-2021 By Oliver Morrison

Kraft Heinz has called on emerging talent in the food industry to help it “unlock the power of Beanz”.

Best-in-glass: How Glebe Farm oat drink achieves a lower carbon footprint than Oatly

29-Jul-2021 By Flora Southey

From cradle to distribution, Glebe Farm’s oat drink produces less CO₂e per litre than any other oat drink reporting its carbon footprint in the UK, including Oatly. FoodNavigator speaks to Glebe Farm to find out how.

Why packaging made from crop waste allows companies to move towards ‘genuinely sustainable’ innovation

28-Jul-2021 By Oliver Morrison

A company is making paper packaging products for the food industry using crop waste materials such as apple skins, avocado peel and mango pips.

Healthy plant-rich diets associated with lower COVID-19 risk

27-Jul-2021 By Flora Southey

How does diet impact risk and severity of COVID-19?

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?

Underutilised crops and emerging technologies set to shape next generation of plant-based products

21-Jul-2021 By Oliver Morrison

The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.

FOOD FOR THOUGHT

From plant-based meat to plant-based….plants: What’s next after meat mimicry?

21-Jul-2021 By Flora Southey

Will we forever be transforming plants into meat substitutes, or could we one day celebrate plants for being, well, plants?

‘No safe level of exposure’: EC orders mass recall of products contaminated with ethylene oxide

19-Jul-2021 By Katy Askew

The European Commission’s Food and Feed Crisis Coordinators have agreed a mass recall of products containing E410 locust bean gum contaminated with ethylene oxide.

Fermented-food diet increases microbiome diversity and lowers inflammation, study finds

14-Jul-2021 By Oliver Morrison

In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....

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.

‘The next phase in the evolution of Tate & Lyle’: Ingredients supplier spins-off bulk sweetener business

12-Jul-2021 By Katy Askew

Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.

‘Worrying’ pesticide levels found in Spanish foods

12-Jul-2021 By Oliver Morrison

Ecologists in Spain are demanding a 50% reduction of the use of pesticides - especially those more toxic and unauthorized - after data revealed a ‘worrisome’ level of exposure of pesticide residues found in food in the country.

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.

Plant-based ready meals the ‘fastest growing’ in category, survey finds

30-Jun-2021 By Oliver Morrison

Plant-based ready meals are becoming more available and cheaper than meat SKUs in the UK, according to a survey.

Biotech company claims genetic selection can improve resistance to deadly virus in Cassava

29-Jun-2021 By Oliver Morrison

The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.

'Sustainable agriculture is fully local': Vertical farming start-up eyes ready-to-eat salad market

25-Jun-2021 By Flora Southey

From the United Arab Emirates to Greenland, Spanish start-up Atlantic Farms says its vertical farming and high-tech greenhouse technology allows for leafy greens to be grown in any climate.

Protein from waste: a sustainable solution with consumer appeal?

24-Jun-2021 By Oliver Morrison

Quorn is hoping to make protein from crop leftovers within five years as a solution to the twin problems of climate change and food waste.

The Cashew Trail: Olam Food Ingredients targets poverty in cashew supply

23-Jun-2021 By Katy Askew

Olam Food Ingredients aims to improve the sustainability of its cashew supply chain. A key lever for the supplier is farmer incomes. “We want to do more for the livelihoods of farmers,” MD and CEO of edible nuts, Ashok Krishen explained.

Cabosse Naturals talks cocoa fruit innovation: ‘Upcycled foods are very relevant for consumers’

22-Jun-2021 By Katy Askew

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....

Why food brands have a golden opportunity to be stewards of the environment

16-Jun-2021 By Oliver Morrison

Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.

'Fava will become one of the frontrunners in alternative proteins': Meelunie’s ‘breakthrough’ process delivers neutral-tasting fava protein

11-Jun-2021 By Katy Askew

Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.

LIVEKINDLY Collective acquires The Dutch Weed Burger: What does consolidation mean for the plant-based sector?

09-Jun-2021 By Katy Askew

LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.

How oats, prebiotics, and coffee are shaking up alt dairy innovation

31-May-2021 By Flora Southey

From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.

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.

‘We will take the bean out of the can': Kraft Heinz talks sustainable growth and democratising plant-based

26-May-2021 By Katy Askew

The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...

‘Address food safety gaps to improve trust in plant-based meat’: Kerry

20-May-2021 By Katy Askew

The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.

Industry insights from NIZO: Improving the sensory experiences of plant proteins

19-May-2021 By René Floris, NIZO Food Research Division Manager

In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....

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....

Are fruit seeds the ‘new nuts’? Meet the start-up upcycling fruit kernels into oil, flour, and alt milk

14-May-2021 By Flora Southey

Austrian entrepreneurs are extracting cyanide from stone fruit seeds – a side stream of the fruit processing industry – before upcycling them into B2B food ingredients.

‘Brands want a broader toolbox of ingredients’: Equinom develops ‘first-of-its-kind’ high-protein sesame seed to transform ‘future of plant-based foods’

13-May-2021 By Oliver Morrison

Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.

‘Vegurt’ innovation: New cultures developed for fermented plant bases

11-May-2021 By Flora Southey

A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen.

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.

Potato grower starts upcycling unwanted spuds to pioneer ‘high grade’ plant protein alternative

03-May-2021 By Oliver Morrison

UK supplier Branston is working on a project to convert unwanted potatoes into ‘clean-label functional protein’ for use in meat analogues.

Disrupting alt milk with oat powder: ‘By cutting packaging waste and transport miles, we sell a sustainable way of consuming milk’

03-May-2021 By Flora Southey

Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...

‘Plant-based’ claims under-exploited by food brands, report claims

03-May-2021 By Oliver Morrison

Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...

Soya ‘still king’ in plant-based space as report hails its health and sustainability benefits

30-Apr-2021 By Oliver Morrison

A report claims to ‘overwhelmingly counter misplaced concerns’ concerning soya’s health and environmental credentials.

GM crops may soon be permitted in EU as study hails health and sustainability benefits of genetic modification techniques

29-Apr-2021 By Oliver Morrison

The European Commission is gearing up to make new genetically modified organisms (GMOs) exempt from current environmental rules.

Upcycled cocoa fruit waste sweetens deals in confectionery, bakery and beverage

27-Apr-2021 By Flora Southey

Swiss chocolatier Lindt and Italian confectioner Venchi are among the brands incorporating upcycled cocoa fruit into their products.

‘Victims need to be compensated’: Commission urged to adopt civil liability regime in due diligence law

26-Apr-2021 By Flora Southey

The European Commission is being called on to incorporate a civil liability regime into its upcoming due diligence proposal. ‘The right to remedy is a human right’, says ECCJ Director Claudia Saller.

Cargill enters JV with vegan fat and blood innovator Bflike for 'virtually indistinguishable' plant-based meat and fish alternatives

23-Apr-2021 By Katy Askew

Cargill is investing in Bflike, a Dutch start-up the company says will be a ‘new technology leader’ in plant-based meat and fish analogues.

‘A strong patent portfolio is a valuable asset’: Patent filings shine light on microbial innovation trends

19-Apr-2021 By Katy Askew

Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...

From fresh alt milk to pea and coconut cheesecake: What is the UK's ‘next big thing’ in plant-based?

19-Apr-2021 By Flora Southey

What is the ‘next big thing’ to hit the UK’s plant-based scene? FoodNavigator hears from start-ups making fresh alt milk, vegan Detroit-style pizza, premium cheesecake alternatives, and egg-free fresh pasta.

PEF can become the ‘standard in the food and drink industry’, says plastics producer

16-Apr-2021 By Oliver Morrison

The use of PEF plastic – which is made entirely from plants, is fully recyclable and which degrades in nature much faster than normal plastics -- has the potential to become the standard in the food and drink industry, claims the company attempting to...