As a huge number Europeans put on their Out Of Office and head to the beach, it appears to be business-as-usual for brand managers who are rolling out important NPDs this month. Yeo Valley Organic is preparing to venture outside of the dairy category...
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.
Morrisons has become the first UK supermarket to launch its own line of carbon neutral eggs as part of its target to be directly supplied by ‘zero emission’ British farms by 2030.
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.
FlexFarming aims to help localise food production and is tackling one of the biggest challenges facing the sector – energy use – ‘head on’. FoodNavigator caught up with CEO Ahmad Mohseni to find out how.
Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’...
As Unilever prices its way through the tough inflationary environment, the company says it is willing to let market share growth move to the back burner.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
‘We eat first with our eyes’ – and the saying is all the more true in an age of social media. But color is not just about good looks: it’s also about meeting consumer demands for natural and sustainable alternatives. We take a look at some of the latest...
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
More than half of shoppers think food brands and retailers aren’t doing enough to help them navigate the cost of living crisis, fresh research shows. So, what do people think F&B brands should be doing?
Coca-Cola Europacific Partners promises further transitions to 100% rPET in plastic bottles across its portfolio: but acknowledges its goals will require increasing collection rates and the supply of food grade rPET.
For the first time, Nescafé Gold is entering the ice cream category with Nestlé’s Nescafé Gold Cappuccino Ice Cream. Over in France, a plant-based brand is rethinking dairy-free milks with the launch of oat and almond milk concentrates (500ml of concentrate...
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
Children are more likely to prefer food they perceive as ‘natural’ over processed or lab-made alternatives, a new study from scientists in Scotland and the US has found.
Swiss plant-based food maker Eatplanted has entered into a partnership with food writer and TV chef Gizzi Erskine to challenge perceptions about the plant-based segment.
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
Spanish beverage company Mahou San Miguel is launching an open innovation platform alongside food tech accelerator Eatable Adventures as it searches for the ‘drink of the future’. FoodNavigator learns more about the challenges and opportunities in beverage...
Diageo will invest €200m ($203m) in Ireland’s first purpose-built carbon neutral brewery on a greenfield site in Littleconnell, Newbridge, Co. Kildare: which will become the second largest brewing operation in the country after St. James’s Gate.
Little Freddie’s is launching the UK’s first baby food pouch carrying the OPRL label intended for home recycling. The baby food brand’s sustainability manager, Nicola Smith, talks us through the new flexible packaging.
The UK’s Food Standards Agency has said it will allow products containing edible insects to remain on the market while they undergo the Novel Foods authorisation process to assess safety.
Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...
As Belgian startup Paleo ups the ante in the meat alternatives space with a suite of meaty-tasting heme proteins from multiple animal species it aims to commercialize in 2023, FoodNavigator-USA caught up with CEO Hermes Sanctorum to talk mammoth myoglobin,...
Stem claims to be the first start-up developing cell-cultured coffee for the masses. We catch up with its founders to ask how technology can help replace unsustainable practices and future-proof flavour.
Ohly, the yeast-based extracts and flavours business owned by ABF Ingredients, is launching its first carbon-neutral ingredients alongside a commitment to reach net zero emissions by 2030. FoodNavigator hears more.
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe...
A collaboration between biotech company Volta Greentech, supermarket chain Coop and food company Protos saw the world’s first methane-reduced beef hit the shelves in Sweden. How did it perform? FoodNavigator asks Fredrik Åkerman, CEO Volta Greentech.
One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...
Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
Danone unveiled what it described as an ‘industry first’ this week: a new infant formula that blends plant and dairy ingredients. Manuela Borella, Vice President of Global Plant Based Strategy & Business Acceleration, tells FoodNavigator the approach...
Efforts to meet beverage sugar reduction targets are delivering results, says UNESDA Soft Drinks Europe, as it charts the latest reductions in the category.
A Danish-born entrepreneur is developing what she claims are the world’s first cell-based oysters to allow more people to experience the delicacy’s unique taste and health benefits.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
Diageo has acquired Vivanda, the owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ online platform as well as the ‘Journey of Flavour’ experience at Johnnie Walker Princes Street in Edinburgh.
Infarm officially opened one of Europe’s largest vertical farming facilities in the UK last week. The investment is part of the company’s vision to help cities and countries become more self-sufficient in food production.
The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.
In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.
A new flavour has been added to Mars Chocolate, Drinks and Treats’ (MCD&T) range of milk drinks: M&M’s Brownie. Elsewhere in the beverage sector, Carlsberg Group is trialling its fibre bottle at scale, and UK start-up Jamu Wild Water has developed...
The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...
