Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Clean meat - meat cultured from animal cells grown outside the animal without the need for slaughter – could have a profound impact on the kosher food community and “dramatically lower the cost of kosher meat" in future, says kosher certification...
Global ingredients supplier and consumer foods business Kerry Group is leveraging its unique consumer insights to make sure its business is one step ahead of emerging trends in the F&B space. CEO Edmond Scanlon shares some insights.
One year on from its European launch, Premier Protein has secured a stronghold in Germany thanks to a continued rise in everyday protein appeal and will now focus on building brand equity, executives say.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
New consumer research from Cargill has implications for formulators of functional foods, sports nutrition products and dairy products. Dairy ingredients are generally in decline, while plant-based alternatives are filling in the gaps.
