Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
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...
In a landmark report, the UN’s intergovernmental panel on climate change (IPCC) gave the first major review of the science of climate change since 2013.
All of Kellogg’s 50+ factories around the world have been hit by supply shortages due to a range of disruptions, from a 10-day pandemic lockdown in Malaysia to civil unrest in South Africa, CEO Steve Cahillane told analysts on a conference call.
A survey of over 2,000 consumers in the UK has revealed that while they tend to have a very low awareness and knowledge of GE food, the more informed they are, the more accepting of GE food they become.
Griffith Foods has agreed to acquire UK ingredient supplier The Flavourworks in a move that European chief Wim van Roekel tells us is ‘a fantastic fit’ as the group works to double its sales and triple its bottom line.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The return of many workers to the office on a more regular basis has already stimulated sales of on-the-go meal pots, according to European Freeze Dry, while the frozen sector remains bullish it can remain on an upwards trajectory despite a sharper year-on-year...
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
PepsiCo’s net sales surged 20.5% to $19.22bn in the firm’s second quarter, zipping past expectations of $17.96bn, thanks in part to increased consumer mobility boosting demand for the firm’s iconic beverages at restaurants, events and across channels...
Ecologists in Spain are demanding a 50% reduction of the use of pesticides - especially those more toxic and unauthorized - after data revealed a ‘worrisome’ level of exposure of pesticide residues found in food in the country.
In this week's innovation round-up, we hear about Lindt's launch of a bar made from 100% cocoa fruit with 'no added ingredients'. In France, Jimini's launches a high protein pasta fortified with insect powder. And in the UK, Chupa...
SMARTCHAIN, a three-year EU-funded project, is developing a roadmap to support the extension of Short Food Supply Chains (SFSCs). This will deliver a number of ‘socio-economic benefits’, the researchers claim.
Israeli start-up Vanilla Vida is leveraging smart farming to overcome the ‘biggest pain point’ for flavour houses in the natural vanilla market: an unstable supply chain.
PepsiCo has set out an ambition to cut the sugar in its drink brands and shift its snacks portfolio towards ‘healthier options’ in Europe. FoodNavigator hears more on how it plans to do just that.
Scientists have devised a novel way of tackling the mounting issue of plastic pollution… by using bacteria to transform plastic waste into vanilla flavouring.
COVID-19 changed how consumers eat and shop. But as much of the world unlocks and we emerge into the ‘new normal’ of a post-COVID era, what trends will stick?
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Israeli-based Salt of the Earth has applied its Mediterranean Umami Bold flavouring to lentil bites, presenting an opportunity to ‘overcome lentils’ natural blandness’.
Olam Food Ingredients aims to improve the sustainability of its cashew supply chain. A key lever for the supplier is farmer incomes. “We want to do more for the livelihoods of farmers,” MD and CEO of edible nuts, Ashok Krishen explained.
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
Mars is backing a new coalition that aims to support climate action through global supply chains. Kevin Rabinovitch, VP Global Sustainability, tells us that procurement is one of the most powerful tools in the company’s arsenal in the fight against climate...
Water scarcity is the most important environmental concern in the consumer staples sector, which includes food, ingredients, agribusiness, meat and beverages, warn market analysts at Barclays Capital.
As the G7 summit draws to its end and groundwork commences for COP 26, world leaders have been urged to look at the food system to deliver progress on COVID-19, economic security, climate change and health.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
