Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
There is a significant opportunity for brands to capitalize on the momentum in the plant-based space to create standout cheese alternatives that appeal to both plant-based purists and curious flexitarians alike, claims Royal DSM.
The EU’s proposed directive on corporate sustainability due diligence promises a level playing field for big food and beverage companies already implementing due diligence procedures, FoodNavigator hears.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
Ben & Jerry’s dispute with Unilever over a potential licensing deal in Israel and the West Bank ended Monday with a blow for the maker of Phish Food ice cream.
Brand purpose can be a helpful tool in reaching some audiences, but it is not relevant for all categories and all brand strategies, reveals fresh research.
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
Inflation continues to spiral, placing household budgets under pressure. In grocery, pundits predict this will lead shoppers to trade down to discount formats and budget lines as price elasticity reaches its limits.
Dairy UK is running a consumer-facing campaign that it hopes will counter criticism over the sector’s environmental record. “Advocating for our sector is always going to be more effective than responding to the media or social content who may choose to...
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.
It’s not the cheapest nut in town, but consumers are demanding more innovation and options to enjoy the unique taste and nutritional qualities of macadamias, FoodNavigator hears.
People who eat the highest amounts of ultra-processed foods – including soft drinks, crisps and cookies – have a higher risk of developing dementia than those who eat the lowest amounts, new research suggests.
As Unilever prices its way through the tough inflationary environment, the company says it is willing to let market share growth move to the back burner.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
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?
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
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...
According to the European Court of Justice, Denmark has failed to fulfil its obligations under EU law by continuing to sell ‘feta’ cheese to third countries.
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.
Fresh research out of Barcelona suggests consumption of extra virgin olive oil during pregnancy increases the level of antioxidants in both breast milk and in infants.
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe...
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...
Animal-free dairy startup Remilk has teamed up with Israeli Coca-Cola bottler CBC Group - which also owns leading dairy processor Tara Dairy - to develop a line of drinks, cheeses, and yogurts featuring 'animal-free' dairy proteins for the Israeli...
The European Union and New Zealand have inked a free trade agreement. With the deal being universally condemned by the dairy industries of both regions, we look at what concessions have been made and ask if anyone has come out on top.
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
FrieslandCampina’s Members’ Council has approved the sale of parts of its German consumer business, including five brands and three production facilities, to the German Unternehmensgruppe Theo Müller.
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
As new research sheds light on how the ‘triple burden’ of malnutrition affects children in Southeast Asia, dairy producer FrieslandCampina says it is responding with ‘better and affordable’ products that target nutritional deficiencies in these populations.
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.
What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.
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...
