At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The G7 recently announced plans to address food insecurity in Africa. But to some, the initiative is simply the latest failure to take the views of smallholder farmers into account.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!
French cultivated meat company Vital Meat has submitted a novel foods application in the UK. What makes the UK application different from Singapore and, more importantly, from the EU?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings?
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
With reported ingredient shortages and price rises across the food and beverage industry, it appears the almond industry is bucking the trend, with prices at an 'all-time-low' with supply exceeding demand.
Despite a range of benefits, insect protein has faced strong barriers to adoption. This is largely due to consumer disgust, but some demographics are more put off than others.
Plant-based pioneer Beyond Meat has seen further declines in revenue, and is scaling down its operations. However, the Beyond Burger maker remains ‘bullish’ in some areas, including the European market.
On our NPD Trend Tracker this week, we have a range of new products from big brands; new flavours from Kettle Chips, plant-based thighs from This, plant-based ice cream from Flora Professional, and a gluten free range from Leon. We also have a collaboration...
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
During product development, it has been speculated, children can be better judges of what their fellow children will like than adults. A new study puts this to the test.
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
