Demand for alternative proteins – beyond traditional meat, fish and dairy sources – is expanding across Europe as consumers turn to products they view as healthier and more environmentally friendly and food makers work to drive excitement through innovation.
Quorn has been using a mix of R&D and marketing to ferment growth and capitalise on rising demand for meat-free products at home and overseas, CEO Kevin Brennan tells FoodNavigator.
Farmers and food manufacturers are renewing calls for the European Commission to tackle alleged unfair trading practices and address the imbalance of power in the food supply chain.
More trials are needed to test vitamin D supplementation for the prevention of heart disease, say researchers behind a new study showing heart failure among the elderly is strongly associated with vitamin D deficiency.
Dole, Nestlé, Tyson Foods, Unilever and Walmart are part of a consortium with IBM which will identify areas where the food supply chain can benefit from blockchain.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
Innovative products in the organic sector are continuing to contribute to its growth in 2017, as non-dairy milks, nutty butters and confectionery join traditional recipe snacks.
The UK government has said it wants to reach a deal that will see “no hard border in the movement of goods” between Northern Ireland and the Republic of Ireland following the country’s exit from the European Union.
Leading Finnish food group Apetit is growing sales thanks to its focus on “product development and renewal” but its profits remain pressured, CEO Juha Vanhainen says.
Nine-in-ten consumers believe the food industry has a responsibility to provide them with a healthy diet but consumers are also mistrustful of the sector as a source of nutritional information, a new study reveals.
Raisio, the Finnish food group, is forging ahead with its strategy to expand in new markets and categories despite operational challenges hitting first-half results, interim chief executive Jarmo Puputti tells FoodNavigator.
Ingredients group Givaudan aims to make its flavour technology more accessible to small- and medium-sized food and drink businesses in Western Europe through a strategic tie-up with distributor IMCD.
The row over whether front-of-pack labeling in the UK should conform to unified standards intensified today when campaign group Action on Sugar accused cereal manufacturers of “deliberately deceiving” shoppers with “poor nutritional labelling”.
The European Commission’s Joint Research Centre (JRC) has developed a new metabolomics fingerprinting methodology that, the researchers say, could be used to authenticate organic food products.
New ‘traditional use’ system could be source of new 13.1 claims
Simplification and centralisation of the European novel foods process means applications based on traditional use will soon be allowed – Resulting in shorter and cheaper routes to market, and the potential for using new fruits and juices that could come...
Chinese supplier Guilin Layn Natural Ingredients wants to be the first firm to sell monk fruit in Europe, and has submitted a request for a scientific opinion to the European Food Safety Authority (EFSA).
French vegetable processor Bonduelle broke €2bn in annual sales for the first time, despite what it described as “sluggishness of the consumption in Europe, [the] economic crisis in emerging countries, difficult harvests”.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst David Sprinkle.
The first enzyme aimed at the relief of symptoms of gluten intolerance has been granted novel food approval by EFSA and can now be used in the European Union, says DSM.
The cardiovascular benefits of the Mediterranean diet appear only to apply to higher socioeconomic groups despite similar adherence as a study points to other influencing factors.
Beijing Sanyuan Foods Co. (Sanyuan) and Fosun Group (Fosun) have agreed to jointly acquire Brassica TopCo and PPN Management, the controlling shareholders of St- Hubert.
With the US considering a legal definition of ‘natural’ food, does Europe need one too? It would increase clarity for a complex concept, but defining 'degrees of naturalness’ for origin, ingredients and processing may be better, say the researchers...
The use of probiotics for the biosynthesis of metallic nanoparticles (MNPs) may offer a cheaper, more eco-friendly alternative to previous production methods, says a new review.
The European Commission (EC) has conditionally cleared a two-way deal acquisition between FMC and DuPont, based on promises that both companies will divest parts of their existing business.
From do-it-yourself kefir kits and lacto-fermented vegetable juices to kvass and spreadable cheese-style tempeh – what’s trending and what's next for the fermented food trend in Europe?
The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the country’s food safety agency ANSES.
Cargill cannot prove a cause-and-effect relationship between eating sugar-free candy sweetened with at least 90% erythritol and a reduced risk of dental caries, the European Food Safety Authority (EFSA) has said.
‘Hold the green beans but pass the sweet sizzlin’ ones.’ Using indulgent words to describe vegetables makes people eat more of them – even if there is no difference in the way they are prepared, say Stanford scientists.
'We're the first product that dreams of impeaching the US president'
German start-up Smuus has an original concept with its fruit and vegetable smoothies for yoghurts, desserts, bread, meat and cheese. But the campaign for its peach-flavoured product, which promises to donate 10% of profits to charities fighting the policies...
Umami flavours can be a natural alternative to the not-so-clean-label monosodium glutamate (MSG), says Bell Flavours and Fragrances, as it launches six natural umami flavours including three yeast-free formulations.
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
Probiotic and natural colours player Chr Hansen reported a 10% growth in organic revenue in the first nine months, leading the company to slightly raise full year expectations.
The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.
Italbugs is preparing to market a high-protein flour derived from silkworms, a by-product of the textile industry, that is suitable for use in sports nutrition and bakery products.
Philippines-based Del Monte Pacific has entered into a joint-venture with Arab-owned Fresh Del Monte Produce to expand its refrigerated fruit-based lines.
