New reviews on misleading claims in early 2022 will pressure companies to provide concrete evidence of their sustainability credentials in an increasingly green-focused and consumer-led market. What does this new regulation mean for brands? Caroline Greenwell,...
This week's new product gallery brings together some of the hottest product launches in Europe, from Oatly's new oat-based ice cream, to pea-based canned fish alternative Fish Peas, and 'porridge with provenance' - Alara Organic's...
Innovation (technological solution) and financial support may not be the most crucial factors in creating a profitable Personalised Nutrition (PN) business model, according to a position paper published by Foodvalley NL.
With just 1% of the population following a diet aligned with government recommendations, IGD has sought to determine whether UK consumers have an appetite for change.
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.
Global rice-to-chocolate giant Mars Inc. has said it will reach net zero emissions across its full value chain by 2050. Discussing the move, chief executive Grant F. Reid insisted ‘gaps’ in industry pledges need to be addressed and argued long-term aims...
Brands in the health and nutrition space are failing to make use of the oldest marketing tool in the book - word of mouth - and in this era of social media that opportunity is bigger than ever.
As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.
A group of researchers argue that a methionine restricting diet may be the best way to reverse the damage a high fat diet can do to the muscles of older obese subjects.
Developments in food and ag tech have the potential to upend how food is produced. But the bigger picture issues around economic, social and environmental questions must be considered to deliver ‘meaningful benefits’, according to Sagentia Innovation.
Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
The UK’s Competition and Markets Authority has published a ‘Green Claims Code’ to help businesses ensure their green claims do not deceive their customers.
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.
Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
Like many CPG players, Kraft Heinz has leaned heavily on pricing to offset inflationary pressures, and is willing to do so again, but it is not the only weapon in the company’s arsenal to protect its margins and balance consumers’ needs, executives said...
Scientists have found plant-based meats are digested differently from animal-based meats in a human gut model and suggest that these findings may facilitate the formulation of a new generation of plant-based meat analogues with improved quality and nutritional...
By Daniel Fabricant, PhD, Natural Products Association
NPA president and CEO Daniel Fabricant, PhD, argues that FDA does not need new authorities to regulate the CBD market and that determining a safe daily intake level for the substance should be an integral part of that process.
The aquaculture sector is growing quickly – but concern is mounting that innovation in sustainable practices is failing to keep pace. The Millennial Salon Project brings together partners from across the value chain to answer this challenge in farmed...
2021 has marked a momentous shift in mindset towards the issue of food waste from businesses and consumers, according to Olio, which has raised $43m and seen a surge in users.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
Omega-3s may beneficially alter the composition of the gut microbiome and lead to increases in the production of short chain fatty acids, says a study from King’s College London.
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
New 'vegan collagen' brand VeCollal, in collaboration with AminoLabs, has created an ingredient which claims to mimic the amino acid profile of human collagen exactly.
Mining the traditional fermented beverages “Masato de Yuca” and “Chicha de Siete Semillas”, scientists from Peru and Spain have reported a potential new probiotic with performance that matches or exceeds an established commercial strain.
Scientists at supplement manufacturer NOW have validated a new test method for finding pesticide residues in difficult-to-analyze botanicals, such as Hawthorn extract.
Nestlé makes available a report outlining efforts to comply with formula marketing guidelines that in recent years has been a subject of contention for the owners of the Gerber and NAN baby food brands.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
Poor harvests globally are pushing up wheat prices and raising concerns over supply constraints. But, despite ‘temperamental’ weather this summer, the UK’s biggest cereal brand says its local sourcing strategy has paid off.
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
