This week's innovation highlights include the launch of a new subscription snacking service from UK healthy snacks brand Ginni, which hopes to tap into the growth currently being seen in direct-to-consumer models. Elsewhere, Hunter & Gather hit...
Nestlé has sold its Israeli ice cream business to Froneri for an undisclosed sum in a move that sees it fully exit the EMENA ice cream space. As it continues to prune lower growth and margin brands from its portfolio, analysts expect further divestments...
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
A new coalition, Business for Nature, was launched yesterday (3 July) with the ambition of creating a “united business voice” to help reverse the loss of nature. We spoke to Peter White, World Business Council for Sustainable Development (WBCSD) ambassador...
A study examining Portugal’s food reformulation targets reveals a predicted decline in non-communicable disease mortality. However, researchers say Portugal is “currently not on track” to achieve its impending 2025 objective of reducing premature deaths...
Mars Edge is to acquire a majority stake in startup foodspring in a deal that prioritises personalised nutrition and represents the first investment for the foodmaker’s health foods division.
Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...
In this week's round-up of new product launches across Europe, FoodNavigator features a 'category changing' plant-based gelato brand and a new air-dried fruit crisp made using watermelon.
Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...
