Health and nutritional ingredients

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.

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”.

Does long COVID present any ingredient innovation opportunities for the industry?

30-Jul-2021 By Oliver Morrison

Chronic COVID’s association with smell and taste disorders offers prospects for the food industry to revamp recipes and menus, some say.

What does ‘overlooked’ Gen Z want from healthy food?

27-Jul-2021 By Flora Southey

Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...

‘A new toolkit for sugar reduction’: Sweegen’s Reb M gets safety nod in Europe

19-Jul-2021 By Katy Askew

The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...

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.

Has the pandemic really reshaped consumer attitudes towards health and wellness?

01-Jul-2021 By Oliver Morrison

A host of market data and food company reports in the past year have suggested COVID-19 has accelerated and amplified interest in functional and healthy foods that deliver wellbeing benefits such as immunity and stress management.

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.

What Kantar’s list of most valuable global brands tells us about food and beverage trends

24-Jun-2021 By Oliver Morrison

Kantar's latest ranking of the world's largest food and beverage brands reveals the shift in consumer behaviour towards indulgence during lockdowns.

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.

Growing food from air ‘more efficient’ than growing crops, study finds

23-Jun-2021 By Oliver Morrison

A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...

What’s inspiring innovation in low-to-no beverages?

10-Jun-2021 By Katy Askew

Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.

From heritage brands to hydration… Oatly’s largest shareholder reveals the next mega-trends on its radar

10-Jun-2021 By Oliver Morrison

Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.

Nestlé confirms new health and nutrition strategy after leaked documents dent its image

02-Jun-2021 By Oliver Morrison

The Swiss food giant has confirmed it will update its nutrition and health strategy after British newspaper the Financial Times published leaked internal documents acknowledging that nearly 70% of its main food and drinks products, making up about half...

Insect protein as beneficial as milk protein, find researchers

02-Jun-2021 By Flora Southey

Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.

Food pairings 'ripe for innovation' as immunity mega-trend rolls on

31-May-2021 By Oliver Morrison

Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.

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....

‘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.

2020 ‘a record year for plant-based, cultivated meat and sustainable protein companies’

11-May-2021 By Oliver Morrison

Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...

Eating sardines regularly can help prevent type 2 diabetes, claims landmark study

07-May-2021 By Oliver Morrison

The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.

UK CBD market ‘the world’s second largest behind US’, association body claims

06-May-2021 By Oliver Morrison

Consumer demand for CBD products has soared during lockdown, according to the Association for the Cannabinoid Industry (ACI), which estimates the sector will generate £690 million in annual sales this year, above a previous forecast of £526 million.

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.

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.

Cell-based caviar: the mass-market health food star of the future?

28-Apr-2021 By Oliver Morrison

A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.

Designing products for regional preferences offers growth opportunity in meat-free, says Quorn

22-Apr-2021 By Oliver Morrison

The alternative protein pioneer says meat alternatives need to develop in line with regional preferences in order to gain global share.

Cultivated meat to reach ‘price parity with conventional meat by 2030’ but will it win the green argument?

21-Apr-2021 By Oliver Morrison

No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.

‘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...

Over 65s in Ireland urged to eat ‘more meat and dairy’, but told ‘no drinking tea during meals’

19-Apr-2021 By Oliver Morrison

A report by the Food Safety Authority of Ireland (FSAI) has offered updated national recommendations to enhance older people’s nutritional health.

Nutrition experts share the secrets to a healthy immune system for older adults

15-Apr-2021 By Oliver Morrison

‘Significant proportions’ of the older population in the UK are lacking in required intakes of energy, protein, dietary fibre, vitamin A, vitamin D, riboflavin, folate, magnesium, potassium, selenium, iron, calcium, iodine and zinc, according to the British...

‘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,...

One family meal ‘as important’ as your 5 a day, claims obesity study

07-Apr-2021 By Oliver Morrison

Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.

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.

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...

Danone discusses the importance of early life nutrition: ‘Young children are not mini adults’

23-Mar-2021 By Katy Askew

Early life nutrition is of vital importance to the healthy development of children – and the first 1000 days can influence health outcomes for a lifetime. But young children ‘are not mini adults’ and nutritional strategies have to be tailored to their...

Food marketing to older consumers ‘has lessons to learn’ from fashion and beauty industry

23-Mar-2021 By Oliver Morrison

The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.

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...

Phytochemical-rich malt side stream a 'high potential source of development for the food industry’

22-Mar-2021 By Katy Askew

Side streams from the malting process could be a used in human nutrition, with new research highlighting their high protein and phytochemical content.

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...

Oatly talks UK expansion: Is switching to oat milk an 'easy way' to cut your carbon footprint?

12-Mar-2021 By Oliver Morrison

The Swedish oat drink company is building its first UK factory, set to be completed in early 2023. The Vegan Society says the move illustrates the growing demand for products styled as eco-friendly. But others question whether cutting dairy really is...

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.

Kerry flags ‘impressive’ health and environmental benefits of sugar reduction: ‘Sugar exacts a large environmental toll’

01-Mar-2021 By Katy Askew

Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...