Award winning actor Gillian Anderson is harnessing the power of botanicals to cater to an underserved market. We ask which ingredients align to which need state.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability.
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future?
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
Most hard cheeses contain an abundance of salt according to campaign group Action on Salt. But is this too much? And how easy is it for cheese producers to cut down on salt content?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
Do ultra-processed foods lead to poor health outcomes by definition? A ‘hyper-literal’ focus on definitions is not the point, suggest Henry Dimbleby and Chris van Tulleken: ‘ultra-processed food’ as a category encapsulates the toll that an industry dominated...
Europe is not short of front-of-pack nutritional labels, with Nutri-Score, the Traffic Light scheme and Keyhole label dominating in different countries and regions. But with each label championing its own algorithm, do they yield different outcomes?
The market for non-alcoholic beer has steadily shifted away from niche in recent years, with many big brands releasing their own 0.0% and alcohol free brands. But consumers who drink alcohol-free beer are often looking for the same thing as those who...
Sales of meal-replacement drinks have surged in recent years, with brands like Huel taking full advantage of current consumer interest, but is this a foodie phase or a trend that’s just getting started?
By René Floris, NIZO Food Research Division Manager
The relationship between food and brain health is already being explored, and could soon help accelerate the development of new food products that promote mental wellbeing, according to Dr Kerensa Broersen, associate professor of applied stem cell technologies...
Nudge interventions have been a favourite of public policy for years, making small changes to food environments to persuade consumers to eat more healthily and sustainably without impacting choice. But which nudge interventions do consumers respond to...
Are ultra-processed foods more likely to have low Nutri-Score ratings? And should the Nova classification system be incorporated into the Nutri-Score algorithm?
Less is apparently more when it comes to the amount of sugar used in the creation of the perfect chocolate bar. So will manufacturers reduce the amount of sugar they use in the making of this sweet treat and will consumers welcome the change?
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
With a growing Muslim middle class in countries such as the UK, and even many non-Muslims increasingly buying halal products, halal certification is more important than ever for businesses selling them.
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Food quality technology plays a vital role both in ensuring that food is safe to eat, therefore reducing food waste, and providing insights around its health and composition. Three European start-ups tell FoodNavigator how technology can help them understand...
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
Rice is one of the most important crops in sub-Saharan Africa. However, it is particularly at risk from disease. A new study has found that CRISPR technology can be used to edit genes in some strains of rice, developing resistance.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...
‘Health at a Glance’, a new report from the OECD, has revealed the UK and Ireland consume the most fruit and vegetables out of 30 countries assessed. However, there has been a slight reduction in overall fruit and vegetable consumption since it was last...