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.
Food businesses must be prepared for enforcement action from regulators to tackle the issue of greenwashing, it has been warned, as the UK’s Competition and Markets Authority publishes draft guidance for companies about ‘green’ claims.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the second in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Unilever has partnered with food tech company ENOUGH, which will supply it with mycoprotein to fuel innovation behind its plant-based brands, starting with The Vegetarian Butcher.
As consumers adopt a more flexible and holistic approach to ‘dieting,’ brands have more room to innovate at the ingredient-level through “mindful omissions and swaps” to create products that appeal to shoppers’ lifestyles, according to new research from...
The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there...
UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...
With calls to reformulate food and drink products to reduce fat, sugar and salt, we explore: What influences prompt brands to reformulate? What does the process really entail? And can it be done successfully during a global pandemic?
