A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
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.
In this week's NPD Trend Tracker, we have a range of bread made with regenerative agriculture-derived flour. We also have desserts, Valentine's Day doughnuts, a new range of fully loaded brownie tray bakes, and a new version of that classic...
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...
Cacao fruit, or cocoa fruit, is drawn from the same pod as cocoa beans. Normally thrown away, the juice, pulp and peel of the pod can be used as a sweetener in a range of products. Across Europe and beyond, cacao fruit has appeared recently in a range...
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.
According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
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...
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
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.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do. Fermentation, which can produce vegan, kosher and halal colourants...
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.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
In this week's NPD Trend Tracker, we have KitKat's new 70% dark chocolate, which will run for a limited time in the UK. We also have a new cocktail range released in paper bottles and an exciting new investment for Italian food brand Crosta...
European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
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?
January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...
‘Health at a Glance’, a new report from the OECD, has revealed the UK and Ireland consume the most fruit and vegetables out of 30 countries assessed. However, there has been a slight reduction in overall fruit and vegetable consumption since it was last...
Crop diversification is an important part of achieving nutrition security; the risks of reliance on a single crop are immense. Sub-Saharan Africa, suggests a new study in Nature Food, must diversify its crops to achieve food security by mid-century.
The duo’s latest white paper, “10 Alternative Protein Pathways: Opportunities for Greater Efficiency”, provides insights into how the sector can make plant-based products more affordable and sustainable.
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
What food and drink trends have been predicted for 2024? We catch up with ingredients suppliers ADM, Arla Foods Ingredients, and Prinova Europe to ask how they’re preparing for the year ahead.
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
As we move into 2024, we’ll continue to bring you the latest in new product development across Europe, and occasionally from further afield. In this edition of our NPD Trend Tracker for example, we cover Nestlé’s recent launch of Maggi Soya Chunks in...
Protein consumption is vital to our muscles, as it stimulates the process of producing new muscle proteins, also called muscle protein synthesis. A new study suggests that this process is stimulated to a higher extent following the consumption of a meal...
At Food Ingredients Europe this year, the ‘Plant-based Innovation Award’ went to MirrorTissue, a plant-based ‘fatty lipid solution’. Here the producers discuss their triumph
