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 Christmas approaches, we have the launch of a Harry Kane-fronted crisp product, the UK listing of a LeBron James-backed tequila, and the release of plant based chicken nuggets to celebrate the release of Chicken Run: Dawn of the Nugget. We also have...
Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
A new agreement will see Nestlé fund an additional payment to farmers who achieve one of the three levels of Fonterra’s The Co-operative Difference framework during the 2023/24 season.
The dairy market lifted slightly in units in November thanks to cottage cheeses growth, as deli slumped slightly in units and dollars month-over-mont but had gains from prepared items like pizza, Anne-Marie Roerink, president of 210 Analytics, shared...
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
dsm-firmenich has secured European market access for its 3-fucosyllactose (3-FL) ingredient, one of the most abundant human milk oligosaccharides (HMO) in human milk.
A new association in Finland brings together a range of companies to promote the consumption of plant-based meat, and educate the public about its benefits.
Be it for Welsh lamb and beef or single malt Welsh whisky, geographical indicators are a vital part of ensuring products are tied to their geographical region. The Welsh Government has provided industry stakeholders with vital support in attaining these...
Sucafina and CEE have partnered to develop a continuous sustainable coffee roasting plant, which is powered by green energy and, according to them, has a significantly higher energy efficiency rate than the industry standard.
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.
Fortification has the potential to provide abundant health benefits, endowing products with a higher level of important nutrients than they otherwise would have possessed. However, taste and texture can be affected by it, which can in turn affect consumer...
Food sustainability actions need to transition away from future aims to real-world change processes to help the global food system reach its targets, new research suggests.
After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.
In this week’s NPD Trend Tracker, we’re preparing for dry January with non-alcoholic products from Lucky Saint and a collaboration between MOMO Kombucha and Orbit beers, as well as whiskey flavours from Synergy Flavours. Alongside this, we have breathable...
Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...
The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy's...
Seven years after first investing in Michel et Augustin, Danone is in ‘exclusive’ negotiations with potential buyer Ferrero-related company CTH Invest.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
In its inaugural sustainability strategy progress report, British pig farming company Pilgrim’s UK announces its reduced emissions as it sets out its net-zero targets.
UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Climate impact labels are being applied to 2,500 food items across five Carrefour stores in Dubai, including at Expo City, in time for the 2023 UN Climate Change Conference.
Global food and beverage conglomerate Nestlé injects multi-million-pound investment into Impact Recycling’s pioneering facility to progress hard-to-recycle plastic management and create positive environmental change.
A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
In this week’s NPD Trend Tracker, we have a range of festive products, including a festive wrap, festive ice-cream flavours and a pie containing an entire Christmas dinner. We also have a new flavour from Tate & Lyle, a wholegrain spelt from Merchant...
Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...
What are the main benefits of eating a healthy diet? Well, according to a new study, living longer for one.. In fact, some longevity-related diets, particularly involving whole grains and nuts, can increase our lives by up to a decade.
The European Parliament has voted in favour of banning BPA and ‘forever chemicals’ in food packaging, and MEPs want to eliminate ‘less necessary’ packaging such as very lightweight plastic carrier bags. But the plastic industry is concerned the vote is...
The Sustainable Coconut Partnership, founded by FMCG and ingredients heavyweights, was set up to establish best practice, impact programmes, and harmonise industry requirements for coconut supply chain players. Now a revised charter is bringing an assurance...
Naked clams, because of the abundance of nutrients they contain, are already highly beneficial to human health. A recent study showed that they can be made even more so, through combining their wood-based diet with an algae-based microencapsulated feed.
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.
The UK’s soft drinks levy is responsible for a 5,500 fall in hospital admissions for tooth decay, according to research published by the BMJ Nutrition, Prevention & Health.
Researchers have discovered the genetic sequencing behind two mutations in peas responsible for high iron content. This discovery could aid future research into improving biofortification.
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’.
A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...
Mars Inc. plans to purchase British chocolate retailer Hotel Chocolat for £534m. Although under Mars initial focus will remain on the UK market, both parties have hinted to potential international expansion.
