Dairy

Image: General Mills

Precision fermentation: Future of dairy or busted flush?

By Oliver Morrison

There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...

Image: Getty/Hailshadow

The packaging paradox: the balance between clean labels and shelf life

By Oliver Morrison

In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...

Red meat could lead to cancer due to damaged DNA, the study suggests. Image Source: 10,000 Hours/Getty Images

Heat-damaged DNA in food could be linked to cancer, study shows

By Augustus Bambridge-Sutton

Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...

Image: Petmal

Fresh calls for food to be central to climate dialogue

By Oliver Morrison

Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.

FaTRIX will be used as a substitute for butter in bakery goods such as croissants. Image source: FreshSplash/Getty Images

Plant-based fat mimics the texture of animal fat in bakery products

By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

Fungi enables the upcycling of waste material. Image Source: Ian Nolan/Getty Images

Mycoprotein and fungal proteins – The sustainability potential

By Augustus Bambridge-Sutton

Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.

Image: Getty/Yagi Studio

FOOD FOR THOUGHT

Let them eat plant-based cake

By Oliver Morrison

Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?

Image: Getty/Hinterhaus Productions

Boomer time: Time to target food and beverages at older consumers

By Oliver Morrison

There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...

How is this famed product – considered the ‘king of cheeses’ – made? And what systems do producers of the protected designation of origin (PDO) cheese put in place to protect against potential food fraud? GettyImages/FARAHNAZ ALAEI

Inside the dairy: How is ‘king of cheeses’ Parmigiano Reggiano made?

By Flora Southey

Consumer turnover of Parmigiano Reggiano recently hit an all-time high of €2.9bn. What is it about this famed cheese that makes it unique? And as a premium product, what systems do producers put in place to protect against potential food fraud? FoodNavigator...

Image: Getty/Gremlin

FOOD FOR THOUGHT

Is consumer food waste giving the industry an unfair rap over emissions?

By Oliver Morrison

New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...

One of the sustainability trends gaining increased traction is carbon footprint labelling. GettyImages/Goran13

What do consumers want from sustainable food and drink?

By Flora Southey

Research suggests Europeans are ‘highly motivated’ to buy sustainable food. How can brands best communicate their sustainability credentials to consumers? And amid a cost-of-living crisis, are shoppers willing to pay for it?

Follow us

Products

View more

Webinars