A ‘milestone’ study has been published supporting the link between flavanol consumption and cardiovascular health. FoodNavigator speaks to Mars Edge’s science and nutrition director Catherine Kwik-Uribe about the implications of this ‘landmark moment’...
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap? And how can the food industry tap into this to support growth in the plant-based...
The potential benefits of mulberry fruit extracts to reduce blood sugar and insulin increases after a meal may be achievable at a lower dose than previously reported, says a new study from Unilever R&D.
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
Kellogg’s UK has accused the Department of Health and Social Care of allegedly failing to enter into a ‘reasonable conversation’ to consider what the addition of milk or yoghurt would have on the nutritional value of a bowl of breakfast cereal.
Arla Foods Ingredients has received a favourable response from the European Food Standards Agency (EFSA) for Lacprodan beta-lactoglobulin (BLG)-100 as a novel food (NF) in a variety of applications.
Junk food advertising restrictions across the Transport for London network are estimated to have contributed to a 1,000 calorie decrease in energy from unhealthy purchases in consumers’ weekly shopping. But little of this came from soft drinks.
Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.
The Naturist is leveraging hemp to create what it describes as the ‘ultimate formula’ for its sustainable, protein-rich ‘vegan meat’, Crump. FoodNavigator caught up with innovators at the Estonian start-up to learn more about the benefits this ‘underrated...
Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
Should the EU agri-food promotion policy be more exclusive? Favour organic production methods? Or ‘meet the reality’ of the market? Stakeholders weigh in.
There’s a ‘genuine opportunity’ for food and drink brands to reach ‘a significant number’ of British shoppers with wellness-focused products with premium price tags, research claims, as rising inflation creates increased polarization between low- and...
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
Spanish ingredient supplier Nektium is expanding its botanic ingredient portfolio into the food and beverage sector for the first time. FoodNavigator caught up with R&D experts at the company to learn more about the ‘exciting opportunity’ for botanicals...
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
The UK Government is to launch an official review into ways to boost vitamin D levels among the population that could include dietary supplements and fortifying food and drinks.
UK calorie labelling for food and drink in restaurants, takeaways, deli counters and other ‘out of home’ settings come into force today. Is the hospitality sector ready?
In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.
If the gut is in fact the ‘first brain’, it makes sense to nourish it. From prebiotics to postbiotics, FoodNavigator hears how and why F&B players are innovating with gut health and immunity front-of-mind.
Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...
With just 19% of countries in the WHO European Region having introduced SSB taxes, a new study has sought to identify what works and what doesn’t – to encourage effective implementation.
In a near-post pandemic world, consumers want more than ‘healthy’ food. From ‘gut health-supporting’ to ‘immunity-boosting’, terminology must catch up, argues CEO and co-founder of Tastewise Alon Chen.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
Cargill is pushing a postbiotic positioning for its Epicor immune health ingredient, maintaining that the yeast-derived ingredients fits squarely within the new definition.
What trends are hot in tea? FoodNavigator caught up with the Ecotone-owned Clipper Teas - a brand that has successfully been outgrowing the market - to learn what’s brewing in the category.
“We want to outgrow the competition and we want to do it in ways that are better for people and the planet,” Unilever’s head of Food & Refreshment Hanneke Faber says. How does the company plan to do this? FoodNavigator goes inside Hive, Unilever’s...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
Valeo Snackfood’s Kettle and Walkers are the latest to join the UK’s better-for-you crusade, ahead of the regulations due to come into force in October.
The recipe kit provider has introduced free limited-edition ‘Flavour Saviour’ kits in partnership with the charity AbScent to help consumers ‘retrain their senses and rediscover the joy of mealtimes’.
The Aquaculture Stewardship Council has announced plans for what will represent the biggest overall of its certification scheme since its inception as it seeks to bust the ‘myths’ surrounding farmed fish.
SAFE Food Advocacy Europe is raising the alarm, after acrylamide concentrations at four to five times higher than what is currently permitted in the EU through benchmark levels were found in food.
A sufficient intake of vegetables is important for maintaining a balanced diet and avoiding a wide range of diseases. But might a diet rich in vegetables also lower the risk of cardiovascular disease (CVD)?
Despite last year’s slowdown in sales compared to the barnstorming 2020, frozen has emerged from the pandemic in better shape than ambient and chilled food, with the overall value of the market up by 13.2% on pre-pandemic levels, reveals the latest Frozen...
From ready meals to health messaging and affordability, what progress has been observed and how much still needs to be made to address malnutrition in older people? EUPHA and Age UK weigh in.
Nutrisure, the nutrition-focused company behind superfoods brand Naturya, launched what it says is the UK’s first superfood brand targeting people over 50 last month. In a sector more served by nutraceuticals than nutritious foods, FoodNavigator finds...
Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.
Food and beverages targeting microbiome health and personalised solutions offer significant potential for innovation. However technical, commercial and regulatory challenges remain and product formulators need to be aware of these hurdles as they navigate...
Preliminary results of a French survey to gauge the depth of EU consumer perceptions and understanding of dietary fibre suggest knowledge gaps may be responsible for low intake among respondents.
Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Obesity in children and youths is a major health challenge around the world. In Germany alone, according to the Robert Koch Institute, one in six children is overweight or obese.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
