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.
Private label FMCG is growing again and taking territory from big brands. But this wasn’t always the case. So, how is the category winning the battle for consumer attention?
Nestlé is laser-focused on a ready meals innovation and is launching a strategy to boost sales, following weaker than expected third-quarter results that led to a financials downgrade and senior team reshuffle.
These new top food and drink trends for 2025 are off the wall, featuring dramatic dried citrus, exotic spices for coffee and hormone-balancing cuisines. So, what will consumers be chowing down on next year?
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.
Food safety and quality are two sides of the same coin. But how is the process of making food not only safe but beneficial for the consumer being made more efficient?
Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.
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.
Alternative raw materials aim to provide sustainable versions of commodities, including cocoa, coffee and palm oil, that are both integral to food and linked to deforestation. Will consumers accept them?
Heura Foods is flexing its business muscles and seeking to bolster its portfolio by expanding beyond meat alternatives into other markets, with collaboration a key tactic in its arsenal.
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...
Vertical farming has come under fire in the past, with opponents blasting its high energy usage and cost. So, will new findings to mitigate these drawbacks, silence the critics?
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.
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?
Ingredients and packaging materials will form the very foundation of your brand, so getting them right is essential. Here’s how to find the right suppliers and build successful relationships.
Losses have continued for Quorn and Cauldron parent company Marlow Foods as the vegetarian and vegan mycoprotein food major suffers the shocks of the relentless meat-alternative market slowdown.
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
A recent study suggested that radical cost reduction in cultivated meat production is possible. Ivy Farm, Aleph Farms and Vital Meat speak on the potential of this.
Confectionery giant Mondelēz International has snapped up a majority stake in a Chinese cakes and pastries business to further tap the country’s $3bn bakery category.
Food and drink investors remain cautious over which businesses to pump funds into on the back of a “challenging” market that’s remained stagnant following a steep decline, a banking expert tells FoodNavigator.
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Making the decision to recruit staff is a big step for any new business. It presents multiple challenges and can generate unexpected costs. We’re here to help guide you through the process.
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.
