As the UK government launches a new mentorship programme to encourage more food and beverage producers to boost their exports, British companies have a golden opportunity to expand overseas, companies say.
Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.
Fresh research has come out comparing the heart benefits associated with low-fat and ‘plant-centred’ diets. The results are in – plant-centred diets could be more effective at lowering heart disease risk.
The trend of people consuming 'less but better' in their homes opens up exciting innovation opportunities for food NPD and products that pair well with beer and other alcohol, say firms.
A Swedish cohort study which assessed associations between healthy food choices and human gut microbiota composition has pointed out the notable impact of dietary fiber and red meat on the health of the gut microbiome.
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
The Swiss food giant has confirmed it will update its nutrition and health strategy after British newspaper the Financial Times published leaked internal documents acknowledging that nearly 70% of its main food and drinks products, making up about half...
After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
When it comes to meat alternatives, fat remains the final frontier for formulators, says Nourish Ingredients, which is harnessing the power of microbes to produce next-generation ‘animal-free’ fats it claims can deliver a ‘meatier’ experience than plant-based...
A new approach to extract calcium from eggshells has been perfected by a team of scientists, who believe this waste material could be the starting point to create biomaterials used to regenerate bone.
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
Finnish ag tech company iFarm has entered into a multi-year partnership with Sadarah Partners to bring what it describes as the ‘next generation’ of sustainable vertical farming to Qarar.
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
