Nestlé has confirmed it will pull its plant-based Garden Gourmet brand from shelves in the UK. What does this tell us about category trends in the market?
UK retailer The Co-operative has said it will move to 100% sustainable soy in its supply chain by 2025. “There are certain things that customers just expect you to do and this is one of them,” sustainable sourcing and fairtrade manager Sarah Wakefield...
Wessanen has urged its existing shareholders to accept a takeover bid from an investment consortium. The group – which focuses on healthy and organic products – has seen its sales struggle of late. But this latest development signals confidence in the...
It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Technology and innovation are playing an ever-greater role in helping the food sector get ahead of changing consumer demands, evolving regulatory pressures and environmental challenges.
By Bruce Friedrich, executive director of the Good Food Institute
Activists should take a pragmatic approach and be willing to work with 'big food' in order to support an increase in consumption of plant-based options, Good Food Institute (GFI) executive director Bruce Friedrich suggests.
Pfeifer & Langen – the German sugar company and Intersnack owner - has taken a stake in European plant protein innovator Amidori. FoodNavigator caught up with the people behind the deal to find out more.
While its essential for healthy ageing, protein’s ability to repair and grow the body only scratches the surface of the nutrient’s potential. Nandi Proteins is one of the companies exploring that potential.
Ex-model Heather Mills speaks to FoodNavigator about the expansion of her company VBites, which recently acquired a facility in northeast England for the manufacture of meat-free vegan meat substitutes for the global market.
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Cargill will have commercial quantities of Non GMO corn protein available by 2022 as it seeks to capitalize on growing demand for plant-based proteins.
Nestlé launches its first ever Milkybar milk and white chocolate offering, cricket-based crackers hit UK shelves, and Red Date superfruits get a dark chocolate makeover. FoodNavigator brings you the latest new product development trends in Europe.
London-based sushi company Ima has developed a vegan ‘salmon’ sushi set that it says will be a “game changer” for the market. FoodNavigator caught up with founder Jessica Chan to find out more.
Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.
As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.
Wakame seaweed, moringa and lotus root are amongst the ingredients that will help reduce the environmental impact of food production and improve public health, according to a new report published by Unilever-owned Knorr.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
Focusing on provenance and indulgence rather than health or environmental messaging can dramatically improve sales of meat-free products, according to a two-year research project.
The food giant has filed a patent application for a high-protein, low fat snack in response to changing consumer behaviour: “Snacking has expanded to occur at all times in the day.”
Denmark-based Wholifoods has developed a crispbread using cricket flour that is rich in vitamin B12, omega-2 and iron, in a move it hopes should help normalize insect consumption.
Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.
Equinom has developed a sesame variety suitable for mechanised harvesting, which product manager Oron Gar says could “dramatically change the global sesame production map”.
UK start-up Yumello has developed a range of nut butters that champion ingredients from Morocco’s Atlas Mountains, including the nutty, rich and slightly sweet argan oil.
Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products and tablets...
The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Alpro has quietly increased the proportion of European soy used in its products to 60%. It’s a sensible move given that soy supply chains are under severe scrutiny.
'People will start to see plants as filling and delicious, providing protein and satiety...'
High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...
In 2018, the UK became the vegan NPD capital of the world. But with as many as one in every six new products making animal-free claims, how can food makers differentiate in the race for shelf space? We spoke to Mintel about the future of vegan innovation.
Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
Nestlé has developed non-dairy coffee creamers with improved mouthfeel using a blend of red seaweed extracts and high oleic vegetable oils that have an extended shelf life of up to six months.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
Results of a randomized clinical trial from Mexico indicate that supplementation with the blue-green alga Spirulina may enhance the effects of exercise on body composition and cardiorespiratory fitness.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Senior consumers tend to be less willing to try novel food products and so healthy but traditional formats are best for protein-fortified foods, according to recent research.
An easy-to-understand, front-of-pack carbon label is effective in driving more environmentally-friendly food choices - and this is what it could look like, say researchers behind a recent study.