Nutri-Score is attracting increased attention – both good and bad – from MEPs in the lead up to the Commission’s decision on an EU-wide mandatory labelling scheme.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
The Israeli government has introduced mandatory ‘red labels’ for products high in saturated fat, sugar or salt. Could this legislation bring ‘new opportunities’ for reformulation?
The future is uncertain for ‘meaty’ descriptions of plant-based foods in the UK. If we ban the terms ‘burger’ and ‘sausage’ for plant-based offerings, what does that mean for ‘beef tomato’ and ‘veggie fingers’? questions the Vegan Society.
What novel food applications are manufacturers pushing for authorisation? According to Chair of the UK’s Advisory Committee on Novel Foods and Processes, Professor Peter Gregory, emerging trends include sustainability, meat analogues, and ‘healthy’ foods.
This week's round-up of product launches from around Europe sees the plant-based trend continue to gain steam as Nestlé rolls out new vegan sausages that 'look, taste and cook like a sausage should'. Elsewhere, innovation in the low- to...
Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
UK meat analogue start-up THIS has secured £4.7m in seed funding, which co-founder Andy Shovel says will help finance R&D, manufacturing capabilities, and ultimately, international expansion.
When Solar Foods is producing its novel protein Solein at full-scale production, and using the cheapest source of renewable energy to do so, the start-up believes it ‘could match soy’, CEO Pasi Vainikka tells FoodNavigator.
Finnish food group Raisio wants to grow international sales of oat products following investment in increased capacity. ‘The oat boom is just beginning,’ says president and CEO Pekka Kuusniemi.
Many alternative meat products are highly processed, have high salt levels and contain the same amount of calories and saturated fat as beef burgers, according the Nuffield Council on Bioethics.
Why do certain consumers in Denmark prefer organic food products, while others opt for locally produced? A recent study from the University of Copenhagen is investigating these questions by analysing consumer values, opinions, and sociodemographic differences.
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
Bunge Loders Croklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’.
Shea margarine start-up The Flower Farm has been advised to adjust communication suggesting the palm oil industry, as a whole, is responsible for deforestation in Southeast Asia. Co-founder Marcel van Wing tells FoodNavigator the statement was ‘pretty...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
This week’s new product development gallery brings you an R&D partnership between The Meatless Farm Co and Orchard Pig, a new flavour from energy drink challenger brand Tinzing, and the launch of a new vegan gummy company in the UK.
Retailers, brands, and their marketeers are ‘not doing enough’ to promote sustainably driven purchasing decisions in-store, RSPO CEO Datuk Darrel Webber tells FoodNavigator: “Sustainable products have to be front-and-centre to help consumers loosen their...
Having received EFSA’s nod of approval, Italian manufacturer Obà Food says it is the first to commercialise pasta made from fonio. “We are ahead of the curve”, founder and CEO Gabriele Fortunato tells FoodNavigator.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
ProVeg International is calling on national governments to end ‘unfair’ VAT on plant milks, which it claims fiscally favours dairy products over their plant-based alternatives.
Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.
An alternative protein start-up has secured CHF 7m (€6.3m) in seed funding to build production capacity, invest in R&D, and expand into ‘key European markets’.
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Technology company IBM is launching a collaboration with Raw Seafoods to further rollout a blockchain solution for the seafood supply chain. The companies say the initiative can help tackle three of the sector’s ‘most pressing problems’: fraud, transparency...
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
