Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
Market research from Verve has revealed some of the food trends that are taking TikTok by storm and how the industry may leverage the platform for commercial success.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
In a move against greenwashing, the European Commission is proposing common criteria to stamp out vague, misleading, or unsubstantiated environmental claims.
Danish start-up Mello is vying to advance current ‘state of art’ microencapsulation techniques after unveiling a new proprietary technology that it claims is able to better deliver functionally effective probiotics and bioactives. How?
EIT Food, the world’s largest food innovation community, has announced the results of its Marketed Innovation Prize, designed to reward innovative food start-ups that have successfully brought products or services to market. EIT Food is supported by the...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Love it or hate it, Nutri-Score is one of the most popular front-of-pack nutrition labelling systems for food and drink. Now, the European Public Health Association, a non-governmental organisation of public health institutes across Europe, has expressed...
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
The European Food Safety Authority has launched a public consultation on the draft scientific opinion on the update of the risk assessment of mineral oil hydrocarbons in food after EFSA experts provisionally concluded that mineral oil saturated hydrocarbons...
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
New company Harmoniz – created by the merger between TomatoTech and Nirit Seeds – explains how it is seeking to leverage molecular biology and breeding technologies to create tomatoes of uncompromised quality.
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.
On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
The avocado industry is attempting to dispel what it calls myths about sustainability, environmental impact, and labour rights abuses in supply chains.
A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.
Consumer health may suffer as global venture capital funding levels off. Conversely, this opens food innovation opportunities in areas relating to reformulation, FoodNavigator learns.
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
Guidance from CAP and BCAP, the Advertising Standards Authority codes for non- and broadcast industries, has been updated to include advice on the use of carbon neutral and net zero claims in advertising.
Adam Baker, director of science at Chr. Hansen, discussed recent in-house clinical trials observing an amplified response following administration of probiotics with HMOs, compared with pre- or probiotics given alone, at Probiota last week.
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives.
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
Analysis of the effects of a transitional standard diet (TSD) and probiotic supplementation found a synergistic effect on diet-induced obesity, helping to lower fat build-up and systemic inflammation.
Unilever has named Royal FrieslandCampina boss Hein Schumacher as its new CEO. Could this mean that a spin-off of the group’s food businesses could be back on the menu? Or does Schumacher’s strong grounding in food and nutrition suggest the internal impetus...
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Researchers in the UK have developed a smartphone app designed to improve knowledge around the government’s 5 A Day recommendation, including which foods are included, portion sizes, the need for variety, and reasons for consumption.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
A new preclinical study concludes that cricket powder provides distinctive antioxidant properties in addition to excellent nutrition, making it an innovative tool to be used in both food and medical fields.
Survey of 5,000 consumers in 10 European countries reveals majority of people report feeling the impact of rising food prices because of the conflict in Ukraine.
In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...
The German federal government has adopted a new nutrition strategy that places increasing plant-based consumption and reducing the intake of products that are high in fat, sugar and salt (HFSS) at its heart. The reaction has been mixed, with critics suggesting...
