In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
Seven years after first investing in Michel et Augustin, Danone is in ‘exclusive’ negotiations with potential buyer Ferrero-related company CTH Invest.
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.
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...
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.
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.
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 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.
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,...
The EU is funding a project aimed at promoting the Mediterranean diet as a route to a ‘healthy, active lifestyle.’ Coined MEDIET4ALL, the project will work with ten partners across eight countries, brings together expert knowledge from Europe and Africa...
The European Institute of Innovation and Technology (EIT), partnering with Foodtech HUB Latam, is expanding its Food Accelerator Network (FAN) to Brazil, where it will open a hub that will help develop burgeoning agrifood-tech start-ups in the Latin America...
The quality of non-alcoholic beer is on the up. So too is the number of consumers opting for alcohol-free tipples for different drinking occasions, observes Chr Hansen, who is expanding its offerings for the non-alcoholic brewing industry.
Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...
As surveys find that Gen Zs are drinking less than any other age group, new data also shows a significant decline in chart-topping songs that reference being drunk.
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...
While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance,...
Consumers are adapting their attitudes about food to a changing climate and aiming for more sustainable eating habits, research in Tetra Pak’s 2023 Index suggests. The research also indicated that consumers are gravitating towards healthier products,...
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
Broccoli is already widely known for its nutritional qualities. However, a new study reveals that broccoli sprouts contain an abundance of polysulfide molecules, which exhibit a range of health benefits. This is significantly more than does mature broccoli....
Eighteen months after the Agreement on the green transformation of Danish agriculture was approved by the Danish Parliament, Food Minister Jacob Jensen has launched the government's new action plan for plant-based foods.
In this week's NPD Trend Tracker, we have a medical drink to help children with disease-related malnutrition and an educational programme to help children learn about food waste. We also have a dandelion-spiced rum, condiments that help metabolic...
While international trade in food can lead to positive outcomes, it depends on the food being traded. The trade in nuts, legumes, fruit and vegetables usually leads to improved health outcomes in the country that imports it. However, trade in red meat...
While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
Using side streams in food production has a wide range of benefits. They can help cut down on the environmental impact of operations. They are neglected but often highly nutritious. Lastly, because of the breadth of food companies who have side streams,...
Emma Bowe, who has worked alongside Heston Blumenthal and cooked for royalty and prime ministers, told FoodNavigator how she brings forth her experience in the culinary world to create her brand.
In a move that has potentially far-reaching implications for the CBD industry in the UK, the Food Standards Agency has issued new precautionary advice, recommending healthy adults should limit their consumption of CBD from food to 10mg per day, down from...
To grow crops, one normally needs a range of resources: soil, access to sunlight and space, and most importantly, an abundance of time. A new technology, which uses an automated system to grow crops, such as nutritious microgreens and mushrooms, indoors,...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
A new study has shown that aged black garlic extract can be used to relieve high blood pressure in people with Grade-1 hypertension who are already receiving prescribed drug treatment.
One of the most pervasive cultural perceptions around food consumption in general is that eating meat is for men and that, conversely, veganism is feminine. A new study explores whether reframing vegan dishes through masculine marketing alters men’s conception,...
UK-based BIOVIT is poised to launch plant-derived nutrient blends targeting fortified food and meal-replacement markets. Its vitamins and minerals, extracted from leaves, flowers, roots and fungi extracts, guarantees nutrient content, it claims, to boost...
In this week’s NPD trend tracker, we have a range of new plant-based products, a new look for a dairy-free drinks range, and a jam’s partnership with Children in Need.
As the cost-of-living crisis sees sharp food price spikes squeeze household spend, a new study says increased food costs can reduce poverty and prompt agricultural action, spurring jobs and wage rises.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
From the COVID-19 pandemic to extreme weather events and war in Ukraine, ‘cascading crises’ are impacting countries across the world. Responsible agri-food practices can help mitigate the impact of these disruptions, suggests Kaveh Zahedi, director of...
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
