A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
Organix wants to help parents and carers introduce new flavours and textures to kids in the 6-18-month ‘window of opportunity’ prior to food fears kicking in.
Research into dietary preferences and novel releases by food-focused neuroscience companies are helping to expand and shape consumers’ food experiences based on their specific preferences.
FoodNavigator visits Birds Eye during harvest season to learn how the company works with partners to cultivate, harvest, and freeze its peas for the UK market.
New research out of Spain shows that when pregnant mice were fed emulsifiers, metabolic impairments, cognition deficits and anxiety-like traits were observed in their offspring. “Our data call for nutritional advice during gestation,” note the study authors.
The popular high-fat and low carbohydrate diet is popular for weight loss. But fresh research suggests it may also have positive – and negative – impacts on some cancers.
Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments...
Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.
In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.
While there are a wide range of edible crops in the world that have the potential to become part of our diets, humans tend to rely on only a tiny handful of them in large numbers. Could diversifying what we eat by introducing new crops to the global market...
New research into milk fat globule membrane (MFGM) suggests early exposure to these nutritional components contribute to the long-term structure and function of the brain.
In findings that suggest that people should pursue a balanced long-term diet rather than heavily restricting their carbohydrate or fat intake, researchers in Japan found that a low carbohydrate intake in men and a high carbohydrate intake in women are...
Single use plastic has long been vilified, prompting beverage makers to swap out plastic straws for paper alternatives. But fresh research warns paper straws in Europe contain ‘forever chemicals’, and that using such straws potentially contributes to...
Halal food is growing in popularity in the UK and globally, suggests a new report from food futurologist Lyndon Gee, on behalf of halal convenience food manufacturer TAKUL. The report suggests due to both a growing Muslim middle-class spending more on...
The UK Government’s Major Conditions Strategy, outlining the six major health conditions and the government’s plan to address them, reveals the key role obesity plays in UK health, and the government’s plans to tackle this.
Concerning associations between microplastic contamination in soil and the spread of antibiotic resistant bacteria have been identified by researchers.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...
Earlier this year, Lidl GB reported sales of its Oaklands Funsize fruit range had increased by over a third since 2017 following the introduction of packaging design changes - including the use of quirky names and cartoon characters - to make it more...
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
Partially sighted consumers are a growing demographic. Solutions are coming aimed at allowing these shoppers to more easily access key on-pack product information and nutritional details.
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
The UK Food Standards Authority has issued new voluntary industry guidance on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under.
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?
There are many reasons why people choose to order healthy food at restaurants, and a new study shows that the font size of calorie counts on menus is one of them. People can be influenced to order healthy options, the study suggests, by the calorie count...
We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....
A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...
The removal of an aquatic vegetation known as hornwart along the Senegal River, Senegal has reduced the presence of parasitic infections in the area, which are carried by aquatic snails, and helped food production recover. The removal was part of a study,...
In what is considered a landmark study, a team of international researchers has identified cancer risk – and other human health findings – associated with the production, use, and disposal of plastic.
The NOVA classification system is used to ascertain whether foods are minimally processed, processed or ‘ultra-processed’. A new study has found that people’s perceptions of foods and their processing levels usually align with their NOVA classification.
As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.
The European Union is being called on to better regulate influencer marketing and wipe out ‘harmful commercial practices’ posed by influencer marketing, such as the promotion of unhealthy food to children.
