‘Mood food’ megatrend set to boom in 2025
As poor mental health continues to rise across the globe, consumers are growing increasingly reliant on ‘mood foods’.
News & Analysis on Food & Beverage Development & Technology
As poor mental health continues to rise across the globe, consumers are growing increasingly reliant on ‘mood foods’.
Eight free webinars, over 50 experts and one unmissable opportunity to turn nutrition insights into action. It’s FoodNavigator’s global Positive Nutrition event
Fasting diets are creating huge NPD opportunities in food and beverage. So, how can brands get involved and what’s next for this mega trend?
Governments must work harder to push food and drink manufacturers to reduce sugar in their products and enforce front-of-pack labelling on the sector.
How, and why, do microplastics alter the microbiome?
Ultra-processed foods have received a barrage of bad press in recent years, resulting in a sharp decline in consumer acceptance. But ultra-processing methods are going nowhere fast. So, what can the industry do to improve opinions?
As the food industry evolves, we look at six ingredients that encapsulate some of its overriding trends.
Three macro trends will dominate the food and drinks sector – and ingredients landscape – in the year ahead, as FoodNavigator reveals.
Therapeutic foods have been used to combat malnutrition in children since their inception in 1996. But could they also boost gut health in children and adults? And what NPD opportunities would this create?
Ingredients major dsm-firmenich will invest in a trio of areas to bolster business growth over the coming years.
FrieslandCampina Ingredients aims to fuel the current consumer demand for health through proteins and prebiotics.
From EUDR to alt meats, ultra-processed foods to gut health, FoodNavigator’s ‘watch’ series delves deeper into the subjects that matter to you.
This week, two brands are revamping their identity. Plus, we have two functional drinks launches, and an old coffee brand venturing into the flavoured category.
The controversial keto diet is lauded by supporters and condemned by critics. So will research linking it to autoimmune benefits tip the scale in its favour? And what F&B NPD opportunities could that create?
Safe daily intake limits for saccharin have been almost doubled by the European Food Safety Authority following a new review on the sweetener.
Insect protein’s predicted take off has been less than a flutter as market innovation stagnates, with worldwide patents sliding year-on-year again.
The meat and plant-based industries have locked horns as a new report cites diet change as a key tool in the fight to control global warming and even reverse the climate crisis.
Emerging meat alternatives – cultivated meat and precision fermentation-derived meat – need to present an appealing image to consumers if they are to succeed.
Nestlé has revealed the top food and drink trends that will drive its research, development and innovation in 2025, with speed, personalisation and fusion taking centre stage.
Undeclared allergens in food and beverage products can be deadly. So why are allergen-related recalls still happening? What is industry doing to prevent them? And what NPD opportunities are being missed?
Biodiversity makes soil function effectively, pollinates plants and ensures the functioning of the food system. But what's being done to support biodiversity and is it too little too late?
Tate & Lyle has returned to volume growth in the first six months of its financial year, but revenues are down and predicted to be lower still at year end.
There's a lot more to the UPF debate than just 'good' foods and 'bad' foods. We dive into the great UPF debate to discover more.
Health trends are big business for food and beverage brands. So, will the new Nordic Diet take the industry by storm or be a foodie flash in the pan?
Obesity could be halved by the end of the decade if there was better access to weight-loss drugs like Ozempic and junk food businesses faced tighter advertising and nutritional reporting controls.
Start-up pitch
Alt dairy is proving to be one of the great plant-based success stories. But associations to UPF and questions over sustainability are holding it back. Fabas Foods believes it has the solution.
Food and beverage is evolving to make nutrition affordable for all incomes. And it’s using reformulation to do it.
The murky waters of urological health are rarely linked to or promoted within food and drink marketing. Could plant-based diets reduce the risk of common conditions such as erectile dysfunction?
Originally intended as a treatment for diabetes, GLP-1 drugs like Ozempic could be set to turn the food and drink industry upside down.
Plant-based diets remain popular, but associations with UPF and low-quality ingredients has shaken consumer trust in alt meat, fish and dairy brands. So, what can the sector do to restore public opinion?
Mega deals within snacking are picking up pace after a quiet start to the year, with Mars’ Kellanova acquisition the tip of the iceberg as strong financial performances provide corporates with healthy cashflows.
The ageing population is growing fast, leading to a flurry of NPD, as F&B brands innovate to cater to this growing consumer group.
Food safety is constantly changing. Following its recent acquisition of Bureau Veritas’ food safety business, Mérieux NutriSciences aims to address the risks to product food safety.
Rationing could be a reality as populations grow and climate change bites. But would consumers support it and what would it mean for food manufacturers?
Food manufacturers could be bound by a list of measures compiled in a bid to better regulate and hold industry accountable for unhealthy products and their consequences to consumer health.
Diet is a leading cause of type 2 diabetes. Is intermittent fasting the solution? And what can the food and beverage industry do to engage with it?
Brands are reformulating to create functional foods and beverages, catering to everything from gut health to improved sleep. So, how is the sector evolving to meet consumer demand?
New gut health research could be beneficial to personalised nutrition brands fighting for consumer interest.
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.
Start-up pitch
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.
It is far from conclusive whether or not coffee consumption during pregnancy can hinder neurodevelopment among children. But a new study dives deeper.
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?
When it comes to essential nutrients, its vital to understand when they are at their most bioavailable. Iron is no exception.
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?