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.
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.
More than half of shoppers think food brands and retailers aren’t doing enough to help them navigate the cost of living crisis, fresh research shows. So, what do people think F&B brands should be doing?
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.
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.
Fears are rife that consumer trust in the food products they buy will denigrate as cash strapped consumers are forced to turn their backs on clean living and healthy eating as inflation reaches record highs in the UK and eurozone.
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...
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
Eco-label group Foundation Earth has invited its competitors to a summit in order to build a harmonised approach and agree ‘one method and one label deployed at scale across the continent’.
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.
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?
A food system that is resilient to shocks and can help bring solutions to the climate crisis requires should be diversified, localised and deliver a ‘fairer’ distribution of value across the food chain, speakers at the Rural Policy Group annual conference...
Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
Low supply and high demand for agricultural products has resulted in skyrocketing prices for inputs like grains and fertilisers. This could well continue ‘beyond 2023’, analysts at Barclays warn.
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.
Most children are notoriously picky eaters and most don’t get enough dietary fibre, making it an official a nutrient of concern. But there is an answer. A newly published research paper reveals that high amylose wheat (HAW) flour offers a silver lining...
Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
Steve Cahillane said the breakfast cereal giant – which so far has essentially avoided hiking prices – is finally expecting to crumple amid worsening inflation, lingering supply chain disruptions, a workers’ strike, a plant fire and the war in Ukraine.
Kellogg’s UK has accused the Department of Health and Social Care of allegedly failing to enter into a ‘reasonable conversation’ to consider what the addition of milk or yoghurt would have on the nutritional value of a bowl of breakfast cereal.
The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.
Just as British cuisine thought its days as the butt of jokes might be over, along comes research celebrating one of the UK’s most unsophisticated of snacks: the crisp sandwich.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European Institute...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
The Federation of Bakers (FOB) warns the next six months will be a bumpy ride for the baking industry, with impending cost increases and supply uncertainty not seen in the past generation, ‘if ever’.
The UK hopes to be at the vanguard of CBD innovation and investment after the country’s Foods Standards Agency created a list of more than 3,500 food products permitted for sale to consumers.
In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.
Ingredients supplier Roquette has announced an investment plan of €25 million for liquid and powder polyols between 2022 and 2024 at its site in Lestrem in North-East France.
