‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Spring is in the air and summer is firmly on the horizon in this week’s new product roundup: there are ice-cream inspired sweets and a seasonally special-edition menu. In other news we discover a supercharged apple juice, with heart-healthy properties,...
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
Whether you’re spreading it (generously) on a crumpet, making pastry for a pie or baking a cake, butter is a kitchen essential that’s loved by many. But this humble ingredient is having something of a luxury makeover and food lovers are flocking.
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
A study on the effects of using omalizumab, in the treatment of food allergies, has shown an improved tolerance to a variety of everyday foods in children and adolescents.
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
In the wake of the delay of the UK’s landmark HFSS guidance on volume and price, UK company LoSalt is calling for greater salt reduction regulations and education from the government.
Off the back of shifting political landscapes, evolving biotech-led categories and regulatory changes in 2023, we look at how these influence food additives in 2024 and what further changes we can expect to see.
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
With the increasing emphasis on consumer health and wellbeing, a food futurologist shares the top 2024 dietary trends that will make a big impact—and interesting fruit and veg choices and eating occasions are getting a big appearance.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
The quality of non-alcoholic beer is on the up. So too is the number of consumers opting for alcohol-free tipples for different drinking occasions, observes Chr Hansen, who is expanding its offerings for the non-alcoholic brewing industry.
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
Palm oil is often linked to deforestation. A recent study found that German consumers are far more comfortable with ‘free from’ palm oil claims on products than ‘sustainably produced’ claims. This, according to the study, belies the complexity of the...
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
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.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...
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....
Finnish start-up Solar Foods is marketing its novel microbial protein Solein for the first time. In partnership with Singapore-based restaurant Fico, the duo has developed a dessert made with ingredients ‘derived out of thin air’.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
Having identified potentially harmful health effects on the immune system, EFSA has set a new, significantly lower, tolerable daily intake of Bisphenol A.
Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.
The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised...
US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
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.
