Unilever has launched a strategic review of its €2.9bn global tea business as it works to move its portfolio towards products CEO Alan Jope described as ‘functionally superior’ and leveraging ‘more leading technology’.
Just days before the UK leaves the EU, Woven Network’s Nick Rousseau shares some of his members’ concerns: Novel Foods Regulations, post-Brexit trade, and balancing safety with innovation.
Sainsbury’s is investing to make its operations carbon neutral by 2040. The news comes as further evidence that sustainability is an important issue for the food industry’s European retail customers and consumers, contributing to mounting pressure on...
Integrated Food Projects, which provides project solutions for the food and drink industry, discusses what’s next for the much-discussed plant-based trend.
Consumer expectation of health and wellbeing focused food and drink has evolved so quickly that the big trends of last year are already outdated but here are the newest trends and the key strategies for success.
The Cannabis Trades Association is putting pressure on the Food Standards Agency to keep cannabidiol-infused food and drink products – legally classified as ‘unauthorised novel foods’ – on retail shelves in the UK.
Three advisory groups have warned the UK government that moving away from European food standards post-Brexit risks diminishing choice and value for consumers.
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.
The Meatless Farm was founded with the aim of improving people’s heath though ‘better eating’ while supporting the environment and reducing our reliance on intensive agriculture. Innovation has been central to this ambition and its range now includes...
Health eclipses environmental concerns among sustainability-conscious consumers, according to a report released by Tastewise, a food intelligence start-up powered by artificial intelligence.
Millions is wasted on celeb marketing campaigns that could be redirected to help the world’s poorest achieve a living income through blockchain tokens, says Fairchain and the UNDP.
What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play.
With the UK due to leave the European Union in a matter of days, FoodNavigator looks at the implications on novel foods. Could quitting the EU-28 help speed up the regulatory processes?
Nestlé has announced two new tie-ups in the plant-based space. The Swiss food group has said it will work with ingredient supplier Merit Functional Foods and its technology partner Burcon NutraScience to ‘accelerate’ the development of ‘nutritious and...
Foods for Tomorrow, the Spanish creator of the plant based Heura meat analogue line, discusses its global growth ambitions and gastronomic style of product innovation.
The likes of Nestle, Apple and 23andMe are spearheading the drive towards Personalised Nutrition (PN) that could see the sector become the next plant-based meat, according to investment bank UBS.
German-based ingredients Beneo supplier claims a scientific study of its low-glycaemic sweetener Palatinose shows the product supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss...
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
Mount Mayon wants to bring Filipino snack the pili nut to the world. The company believes its unique processing technique, award-winning flavours and impressive health credentials will mean this nut can crack the healthy snacking market.
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...
Nestlé has said it will invest up to CHF2bn (€1.9bn) to ‘lead the shift’ from virgin plastics to food-grade recycled plastics and develop ‘innovative sustainable packaging’.
CBD has caught the public's imagination as an ingredient offering a host of health benefits. But for all the hype, CBD also courts controversy. To move from a trending ingredient to an ingredient trend, the sector will need to overcome the complex...
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
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.
What key flavours will spark consumer interest in 2020? Comax Flavors, Flavorchem, Bell Flavors and Fragrances, and Kerry Group share their predictions.
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.
Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.
FoodNavigator's weekly round-up of new product launches from around Europe highlights health and wellness and indulgence as key - and not always contradictory - innovation drivers.
Environmental campaigners clashed over the future of food in the wake of a controversial documentary 'Apocalypse Cow: How Meat Killed The Planet', aired on Channel 4 on Wednesday night (8 January) in the UK.
UK recipe box company Gousto achieved a 50% reduction in plastic use in 2019 – and aims to make all its packaging reusable, recyclable or compostable by the end of 2022. We hear from founder and CEO Timo Boldt about the innovations that are making this...
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.
Public pressure to find solutions to plastic pollution means companies are ‘on the verge’ of swapping to other materials with ‘new, and potentially greater, environmental consequences’, a new report warns.
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
Spanish start-up NovaMeat claims it has developed the world’s first 3D-printed plant-based beef steak with the appearance and texture of a whole beef muscle cut.
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing...
Farmer Connect and IBM are partnering with leading coffee manufacturers and brands to improve ‘traceability, efficiency and fairness’ in the coffee supply chain by leveraging blockchain technology.
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
