Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery?
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?
In Europe, food and drink makers tapping into the gut health trend find themselves hamstrung by health claims regulations. How can they communicate benefits, without breaking the law?
The last decade has seen gut health linked to a multitude of health benefits. So could it also play a role in helping to prevent cardiovascular disease?
This weekend brought the unwelcome news of a confirmed case of BSE, commonly known as mad cow disease, in Ayrshire, Scotland. Here’s what we know so far.
On our NPD Trend Tracker this week, we have a range of new products from big brands; new flavours from Kettle Chips, plant-based thighs from This, plant-based ice cream from Flora Professional, and a gluten free range from Leon. We also have a collaboration...
First there was inflation, then there was shrinkflation, next came heatflation, now there’s sogflation. But what is sogflation and how is it impacting the food industry?
Prebiotics are a unique part of the gut health trend. How are prebiotics used in food and how is regulation impacting the sector? The so-called Father of Prebiotics weighs in.
With an ageing population and youth reluctance forcing up the average age of farmers in Europe, how can they be incentivised to stay in a physically demanding job for longer?
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?
