Fruit, vegetable, nut ingredients

‘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...

Alt tofu made from peas, not soy, set to expand plant-based protein market

16-Apr-2021 By Flora Southey

A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.

Europe boosts organic supply, but what about demand? ‘Consumers dictate the food chain’

15-Apr-2021 By Flora Southey

Does the European Commission’s ambition of achieving 25% agricultural land under organic farming risk tipping the scales of supply and demand?

Papaya waste upcycled into fruit bars enriched with whey protein

15-Apr-2021 By Flora Southey

A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.

Scientists call for more bean and lentil production in Europe

14-Apr-2021 By Oliver Morrison

Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.

Europe’s ‘difficult target’ of 25% organic by 2030: Is the Organic Action Plan doing enough?

12-Apr-2021 By Flora Southey

The European Commission has detailed how it plans to achieve a target of 25% agricultural land under organic farming. Should it be doing more?

‘It doesn’t need to bleed like a beef burger’: Snacks disrupter The Curators on how the humble mushroom can shake up the meat-free space

09-Apr-2021 By Oliver Morrison

Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...

Quorn and Roquette call for solutions to alternative protein shape, texture and taste challenge

07-Apr-2021 By Oliver Morrison

The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.

The frozen food ingredient market is ‘ready for a shake-up’, says new supply venture

06-Apr-2021 By Oliver Morrison

A new frozen ingredients supply venture in the UK will import frozen food ingredients from around the world, specialising in Individually Quick Frozen (IQF) fruit, vegetables, spices and herbs for further processing by UK and Irish food and eventually...

Farmer to fork: Growing ‘forgotten crops’ in Africa for European consumers

30-Mar-2021 By Flora Southey

Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...

Are healthy snacks a luxury most consumers can’t afford?

30-Mar-2021 By Oliver Morrison

No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.

Cereal Partners Worldwide talks breakfast renovation: 'Innovation can be less, rather than more'

29-Mar-2021 By Flora Southey

The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.

Why Mars is betting on personalised nutrition for the masses

29-Mar-2021 By Oliver Morrison

Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.

Snack sector looks to lentils, beans and insects as ‘health by stealth’ hits limit

25-Mar-2021 By Oliver Morrison

As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...

Functional food is no COVID fad: ‘Consumers have fundamentally changed their attitudes to health and wellness’

24-Mar-2021 By Katy Askew

COVID-19 has boosted interest in functional foods that deliver wellbeing benefits like immunity and stress management. But while the pandemic may have accelerated this trend, functional foods are no flash in the pan, experts insisted at FoodNavigator’s...

What can European food manufacturers learn from the healthy ageing qualities of the Japanese diet?

22-Mar-2021 By Oliver Morrison

For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...

Where are the ‘white space’ opportunities in plant-based cheese?

22-Mar-2021 By Flora Southey

From soft cheese alternatives to plant-based fermentation and positive nutrition, experts talk growth opportunities within the category.

‘A game-changer in revitalising the European food and farm industry’: €8m EU project aims to push robotic farming into mainstream

19-Mar-2021 By Oliver Morrison

With growers reporting a shortage of workers, a new project hopes to accelerate a shift towards large-scale implementation of robotics and automation in European farming.

Does a plant-based diet lead to poorer bone health?

19-Mar-2021 By Flora Southey

Scientific assessments seeking to identify the risks and benefits of following a vegan diet indicate the regimen could affect bone health.

Nut supplier Importaco cracking the healthy ageing market: ‘Everybody is targeting older people’

17-Mar-2021 By Katy Askew

Nut and dried fruit supplier Importaco is leveraging innovation and deep consumer insight to build a portfolio of products targeting older people. We spoke to Teresa Cercós (PhD), Director General of Quality, Environment and Innovation, to learn more...

Unilever looks to fat alternatives in quest to hit €1bn plant-based sales target

16-Mar-2021 By Oliver Morrison

The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

UK supermarket giant Tesco commits to health targets following shareholder pressure

05-Mar-2021 By Oliver Morrison

In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.

Food security report reveals discrepancies between West and East Europe

03-Mar-2021 By Oliver Morrison

Despite the pandemic straining supply chains, causing food shortages and price volatility, Europe’s high-income levels and relatively low rates of inequality mean it is well placed to cope with the types of unexpected economic shocks that can drive food...

The role of citrus in brain health: ‘Citrus bioactive compounds improve general cognition’

03-Mar-2021 By Katy Askew

Eating citrus fruit and drinking citrus juices can have a positive impact on brain health, particularly during ageing, according to new research.

Replicating coffee ‘cupping’ with AI: Start-up tracks coffee quality from crop to cup

02-Mar-2021 By Flora Southey

Ag and food tech Demetria says it is pioneering the automated analysis of coffee bean taste using artificial intelligence and data cloud technology.

Are high-sugar adverts contributing to obesity in Mediterranean countries?

01-Mar-2021 By Flora Southey

The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.

Indoor farmer unveils latest high-yield concept

24-Feb-2021 By Oliver Morrison

Infarm has launched new Growing Centres which it says will help tackle the high costs often associated with the sector.

Alpro speaks out against Amendment 171: ‘The current legal framework is sufficient’

23-Feb-2021 By Katy Askew

Plant-based beverage brand Alpro has joined calls to block the progress of Amendment 171, which would see a European ban on the use of dairy-like terminology to describe plant-based alternatives.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

‘There’s never been a better time to push the message that healthy can equal delicious’: Start-up aims to disrupt snacking sector with low-fat, low-salt crisp

19-Feb-2021 By Oliver Morrison

Challenger brand Mindful Snacker is promising to make 2021 ‘the year of healthy snacking’ and ‘clean comfort food’.

Closing the loop in chocolate: Barry Callebaut collaborates on ‘ground-breaking’ process to turn hazelnut shells into vanillin

19-Feb-2021 By Katy Askew

Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.

‘We expect white truffle orchards in Europe’: French farmers celebrate ‘white diamond’ breakthrough

18-Feb-2021 By Oliver Morrison

Researchers from the French National Institute for Research into Agriculture, Food and the Environment (INRAE) are hoping to buck the trend of falling white truffle production in Europe.

Kerry considers ditching dairy to pursue health and wellness and sustainability megatrends

17-Feb-2021 By Oliver Morrison

Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.

‘We can focus on quality over transportability’: Vertical famers have high hopes for Swiss project

17-Feb-2021 By Oliver Morrison

The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

High-protein, high-fibre US potato bean offers crop diversity opportunity in Europe

16-Feb-2021 By Oliver Morrison

Scientists have discovered that a plant native to America could be grown in the UK and Europe, bringing huge potential benefits for ‘a balanced, sustainable diet’.

Frozen food sector predicts bright future as young buyers flock to aisles

15-Feb-2021 By Oliver Morrison

The frozen food revival will thrive post-pandemic as it offers a greater array of indulgent items and as consumers seek solutions to the problem of food waste, says the British Frozen Food Federation.

Vertical Future and Heck Food in vertical farming tie-up to ‘supercharge’ flavour and nutrition

12-Feb-2021 By Katy Askew

UK vertical farming company Vertical Future is creating an on-site vertical farm for sausage maker Heck Food in a move that the company says will ‘supercharge’ the health and nutrition of Heck’s vegan range.

Boost flexitarian appeal: ‘That’s where the big business and the big impact is’

05-Feb-2021 By Katy Askew

For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

The disruptive potential of alt dairy: ‘The dairy universe is entering a highly dynamic transformation’

03-Feb-2021 By Katy Askew

Traditional dairy players are likely to face market disruption as plant-based products continue to improve and new technologies, like the fermentation of dairy proteins, gain traction. How should traditional players respond?

Chorizo alternative made from molecular modelling platform ‘replicates the flavour and texture of real meat’

02-Feb-2021 By Flora Southey

By studying the interactions between plant-based proteins and biomolecules, food biotech POW! Foods is developing a line of vegan meat alternatives. Starting with chorizo, the start-up will be a ‘game-changer in the food industry’, says CEO and co-founder...

Is keto tipping to the mainstream? ‘I cannot remember an underground buzz like the one ketogenic is sowing’

01-Feb-2021 By Katy Askew

Keto has long been tipped as the next big diet trend. But, while it has found favour in the US, consumers this side of the pond have been slower on the uptake. Could 2021 be a breakthrough year for ketogenic food in Europe?

What’s after the ‘protein craze’? Carbon and functional ingredients expected to dominate innovation trends

29-Jan-2021 By Katy Askew

The dynamic plant-based protein market is attracting considerable consumer interest and R&D activity. But what will be the ‘next big thing’?

Scientists rally behind Nutri-Score in response to scepticism in Spain: ‘These attacks are based on personal opinion, not science’

29-Jan-2021 By Flora Southey

In the countdown to Spain’s national implementation of Nutri-Score, the labelling scheme has encountered ‘attacks’ in traditional and social media, says Professor Jordi Salas-Salvadó from Rovira I Virgili University.

Quorn faces strike action as union warns of supermarket shortages

27-Jan-2021 By Katy Askew

Plant-based food manufacturer Quorn Foods is facing strike action at its Billingham factory over a pay dispute. As union officials warn this could lead to supermarket shortages, the company says continued supply is of the ‘utmost importance’.