With COP26 in full swing, consumer demand for so-called ‘green’ food and beverage products is reportedly on the up. But how does that sit in an environment of rising inflation? Not well, according to industry observers.
In this week's rundown of new product launches, healthy food staple the chick pea gets and indulgent makeover, vegan chocolate rides high, and insect protein continues to make inroads.
The sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.
Danone is ramping up investment to grow its Alpro plant-based brand in the UK. Country manager Sue Garfitt says bringing new customers to the category, expanding consumption occasions and extending distribution into new channels will be key.
Gemporia are in hot water with the Advertising Standards Authority (ASA) after the CBD firm’s teleshopping presentation claimed its product could help with multiple conditions and illnesses.
Findings released by Bite Back 2030 claim to expose the powerful, deliberate and dishonest marketing tactics being employed by the food and drinks industry to encourage teenagers to eat unhealthy products in ever increasing quantities.
The European Parliament has signed off the EU’s flagship Farm to Fork plans, with a majority of MEPS voting in favour of the report (453 were for, 170 against, and 76 abstained).
Analysis conducted by Spanish nut processor Importaco finds three probiotic bacteria strains with potential benefits for human health are present in pistachios, almonds, walnuts and peanuts.
Some of the key trends observed in the baby food category are also applicable to children’s food, Marie Breban, market research analyst at Euromonitor International, tells FoodNavigator.
Kids remain ‘desperately underserved’ by the market, claim start-ups. They say there is a clear trend that more parents are prioritising home-style, fresh food for young children over shelf-stable food. But their next challenge is competition for shelf...
Higher habitual nut consumption is positively associated with cognitive function, especially among old adults, according to an observational study of 1,000 Qatari adults.
The United Nations has said it sees ‘new momentum and energy’ around the transition to a sustainable food system. But campaigners warn that words need to be put into action.
Yakult UK and Ireland has launched a guide to the gut-brain axis, in collaboration with APC Microbiome Ireland, after research revealed that just 29% of consumers have heard of this link.
The fallout from the pandemic has pulled probiotics sharply into focus as firms attempt to navigate ever shifting health positioning and price points to satisfy a surge in gut and immune health interest.
European food policy needs to create ‘enabling environments’ that mean healthy and sustainable choices are the default, according to a coalition of civil society organisations.
Cereal Partners UK (CPUK), the maker of Nestlé breakfast cereals, says it is removing an estimated 59 million teaspoons of sugar and 3 million teaspoons of salt from its products, as it continues its staggered ‘salami slice’ reformulation approach to...
Innovation (technological solution) and financial support may not be the most crucial factors in creating a profitable Personalised Nutrition (PN) business model, according to a position paper published by Foodvalley NL.
With just 1% of the population following a diet aligned with government recommendations, IGD has sought to determine whether UK consumers have an appetite for change.
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.
PepsiCo launched pep+, an initiative that it describes as a ‘strategic end-to-end transformation’ or its business, earlier this month. The company says this will 'fundamentally transform' what it does and how it does it. FoodNavigator speaks...
A new smartphone app developed in Italy is assessing the nutritional profile of products, while also calculating their CO2 emissions, to help shoppers make better food and drink choices in-store.
As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.
A group of researchers argue that a methionine restricting diet may be the best way to reverse the damage a high fat diet can do to the muscles of older obese subjects.
FrieslandCampina Ingredients and Lallemand Health Solutions, which produces probiotic yeast and bacteria, have partnered to launch two new gut health product concepts.
New research reveals the extent to which European children are exposed to marketing of unhealthy food products – and the results show that voluntary restrictions are only succeeding to ‘reassure policy makers on paper’ and ‘buy time’ for the food industry,...
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
A new UN report reveals that agricultural support is not providing desirable results for planetary and human health, placing the Sustainable Development Goals and Paris Agreement at risk. “We are not acting fast enough or comprehensively enough,” the...
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
At the annual conference of the European Society for Clinical Nutrition and Metabolism (ESPEN) the results of research into the perspective of Covid-19 patients on nutritional support across Europe was published.
With the UK set to roll out restrictions on unhealthy food promotions in stores next year, fresh research claims healthier supermarket layouts, including fruit and vegetables placed near store entrances, improves customers’ food choices.
Scientists have found plant-based meats are digested differently from animal-based meats in a human gut model and suggest that these findings may facilitate the formulation of a new generation of plant-based meat analogues with improved quality and nutritional...
By Daniel Fabricant, PhD, Natural Products Association
NPA president and CEO Daniel Fabricant, PhD, argues that FDA does not need new authorities to regulate the CBD market and that determining a safe daily intake level for the substance should be an integral part of that process.
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
