Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
December 30, 2024 marks the day by which supply chain stakeholders, including producers, importers, manufacturers, brands, and retailers within the European Union must ensure they are selling, importing and exporting EUDR compliant cocoa, coffee, palm...
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake.
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
It’s expected to be a year of blush – with dsm-firmenich declaring Peach+ as its 12th annual Flavour of the Year, inspired by Pantone’s Colour of the Year, Peach Fuzz.
As the World Health Organization (WHO) publishes its latest information on additives, the food industry details how insufficient quality data is the biggest threat to their growth and management.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
The London School of Economics and Political Science (LSE) is launching a food and drink incubator programme for entrepreneurs, open to ‘anyone in the wider London F&B fraternity’.
Disappointing news for European grocery enthusiasts as Mintel reveals the share of brand-new food and drink products hitting stores has plummeted by almost 50% in the past decade.
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
There is widespread public support for a universal eco-label to be introduced for food products, with more than two-thirds of consumers across Europe saying they would use such a tool to help them make more sustainable choices, according to a new pan-European...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
Pringles has just announced that new technology will be added to cans to make them more accessible to blind and partially sighted people. Other brands are being encouraged to follow suit.
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
European consumer group BEUC is urging for its calls for a ban on so-called ‘forever chemicals’ in food packaging to be adopted ‘as quickly as possible’ after a new compilation of recent product tests by its members found that everyday consumer products...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
Branston, one of the UK’s largest suppliers, has begun trials to assess the viability of creating net zero potatoes. Field Technical Manager Andrew Blair shares his insights into the methods the company is following and how it hopes to establish a process...
Thanks to collaboration, education and labelling innovation, brand influence can pass over the threshold to help shift consumer behaviour, Danone tells FoodNavigator’s Climate Smart Food summit.
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.
Organix wants to help parents and carers introduce new flavours and textures to kids in the 6-18-month ‘window of opportunity’ prior to food fears kicking in.
A new whitepaper explores the instability in the current macro environment and the risks and opportunities this will bring for the beverage industry over the next few years.
FoodNavigator visits Birds Eye during harvest season to learn how the company works with partners to cultivate, harvest, and freeze its peas for the UK market.
As food service giants Taco Bell, Wendy’s and Starbucks enter the metaverse with their devised lands and non-fungible tokens (NFTs), we explore whether it is only a matter of time before manufacturers take a bite out of the metaverse experience.
New research out of Spain shows that when pregnant mice were fed emulsifiers, metabolic impairments, cognition deficits and anxiety-like traits were observed in their offspring. “Our data call for nutritional advice during gestation,” note the study authors.
UK food tech start-up Dynamify has teamed up with Swedish sustainability software specialist Klimato to deliver what it claims is the UK-first digital carbon labelling system enabling the catering industry to dramatically reduce carbon emissions.
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
The UK’s Notpla, which creates sustainable packaging solutions from seaweed and plants that disappear naturally to give consumers the convenience of single-use without the plastic waste, is cheering after Prince William unveiled ‘The Earthshot Burger’...
At peak production, Nomad Foods-owned Birds Eye UK can produce 48 tonnes of frozen peas per hour. FoodNavigator visits its Yorkshire operation to see how ‘sweet and tender’ peas are produced for the masses within just 150 minutes, from field to freezer.
