Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
The plant-based seafood market is underserved – enter BettaF!sh. This week we're discovering how founder, Deniz Ficicioglu, is revolutionising the fish-free fish space in the first edition of FoodNavigator’s start-up pitch series.
Caffeine’s effect on vascular health has been a hot topic for years, with researchers putting forward positive and negative arguments. Now, a new study is adding to the conversation. But what's the truth?
The price of olive oil has shot up, causing headaches for manufacturers and consumers. So, what does the future hold for this costly commodity, and will the price ever come down?
Consumer demand for ‘gut-friendly’ foods and beverages is growing fast, and industry is innovating just as quickly to meet it. So, what’s next for this seemingly unstoppable trend?
A biotech start-up is producing iron compounds, through precision fermentation, that are more bioavailable than much naturally occurring iron in plants.
The Veganuary movement is rocketing, gaining power and influence. It has become a staple across Europe, so how will brands drive Veganuary 2025 sales to new heights?
Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
Hangover cure? Apparently so as one US start-up claims the consequences of a heavy night could be resigned to the past for Europeans, should the brand debut on this side of the pond.
New research has linked ultra-processed foods to type 2 diabetes. How will this latest blow impact the food and beverage industry and is reformulation the only solution?
Sales of branded meat-free sausages are growing despite a wider plant-based category slump, but meat and alt-meat processor, Pilgrim’s, says any sales positivity could easily reverse.
This week, classic brand Innocent Drinks redesigns its packaging, the Protein Ball Co. releases its products in multipack form, and the Craft Gin Club releases a range of advent calendars for Christmas. Plus, Sauce Shop fuses east and west with its new...
Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
Food-tech industry leaders have turned the table and asked who is responsible for the sluggish pace at which alternative proteins gain legislative approval in Europe.
Mondelēz International has backed a fresh doughnut and pastry business that boasts custom-designed and patented air frying technology that significantly reduces sugar, fat and calories.
Reduced-fat and fat-free products were once embraced as the healthy option for consumers. So why have they fallen from favour and what does it mean for manufacturers?
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
A booming food ingredients market is feeding sector growth, with segments like carotenoids and botanicals ready for the biggest sales upticks. So, what is the current and future state of Europe’s food ingredients market?
New research has identified gut bacteria associated with food addiction and obesity in humans. How can the food and beverage industry harness this knowledge and what NPD opportunities does it create?
The EU has appointed Hungarian politician Olivér Várhelyi as its new Health and Animal Welfare commissioner. But who is he and how will he make an impact?
Low carbohydrate diets have long been lauded as the secret to weight loss. But are they lacking in essential nutrients and how can the food and beverage industry support adopters?
Demand to cut cocoa volumes in a turbulent market is one driver behind Cargill’s big spend on its coatings and fillings plant expansion, FoodNavigator can reveal.
Certifications and regulations put pressure on industry to conform to certain standards. But why do they occur in the first place? Consumer demand may be the key.
A new report criticising the government’s use of scientists ‘tainted’ by global food and drink manufacturers needlessly slings more mud at the sector, while at the same time adding fuel to the UPF fire.
Mondelēz International, Tate & Lyle, Pepsico and a host of other global food and drink manufacturing majors face fresh scrutiny over their links to government-advising scientists.
The global pandemic was the biggest health emergency for a generation. But how did it affect eating and drinking habits? And what opportunities do these new habits create for manufacturers?
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
The increasingly popular carnivore diet is shaping up to be a powerful new food trend. But what is it, why has it become so popular, and what opportunities does it create for food manufacturers?
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
Sports nutrition is proving profitable as it dominates the current mergers and acquisitions market. But what’s next for this major food and beverage trend?
