A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.
Brexit bureaucracy and the rising cost associated with doing business with the EU is going to be felt at the checkout the British Meat Processors Association warned in the same week the Government published its White Paper espousing the 'benefits...
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
German food brands BettaF!sh and Nordic Oceanfruit are bringing ocean-cultivated seaweed to the masses. We hear co-founder Jacob von Manteuffel talk macroalgae diversity, product formulation, and the ‘sustainable’ force of cultivation.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations...
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
COVID-19 restrictions have made consumers feel more disconnected to the world than ever before, believes the CEO and founder of world ingredient supplier Red Rickshaw and world food meal kit FeastBox.
Synergy Flavours has unveiled new extracts and flavour solutions for the “booming” low and no alcohol category. The range includes bitters, fermented notes, gin, pink gin, aperitif and rum flavours, alongside extracts that deliver warmth, such as scotch...
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
Out of stealth mode, Israeli startup Plantish has unveiled a whole-cut, fully-structured, boneless plant-based salmon prototype that it says rivals the taste, nutrition, and complex texture of conventional salmon.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
The vast majority of menopausal women feel overlooked by both brands and society, it has been claimed, as food brands and retailers commit to better represent the menopause in product development.
To get tongues wagging this month, challenger brand Tony’s Chocolonely is launching three new SKUs into Waitrose. Elsewhere across the NPD landscape, McVitie’s Lemon & Lime Jaffa Cakes are returning to the shelf, Mondelēz’s Philadelphia is introducing...
A team of scientists has developed biodegradable food packaging made from corn protein and other naturally-derived bioplymers infused with a mixture of natural antimicrobial oils that can extend the shelf life of fresh fruit by up to three days compared...
From advances in fermentation capabilities to developments in our understanding of diet and health or the rapid evolution in digital technologies, Cargill’s R&D chief Florian Schattenmann talks FoodNavigator through the trends and tech he believes...
The European Food and Safety Authority (EFSA) is expected to outline its position on the safety of cannabidiol (CBD) as a novel food in a move expected to aid in future novel food applications.
A new research project is underway that will develop new computational methods for analyzing and integrating different types of data available from an existing cohort of young adults, including continuous glucose measurements, images of meals, metabolomics...
Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells FoodNavigator...
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
A new report from World Wildlife Fund (WWF) has found that principal members in its ReSource: Plastic programme – including The Coca-Cola Co, McDonald’s, Keurig Dr Pepper, Procter & Gamble and Starbucks – cut their use of ‘problematic plastic’ by...
Older consumers are a growing cohort -- though a pitiful number of new products specifically target them, it’s claimed. Supplier Beneo therefore sees ‘huge potential‘ for its functional ingredients aimed at this group.
The wording of approved EU health claims is prescriptive and precise. The intention of the regulation is to protect consumers from unfounded or overblown statements. But it is also to inform. Are health claims doing their job?
In this week’s new product development tracker, FoodNavigator profiles a mash-up between Heinz mayonnaise and Terry’s Chocolate Orange, as well as a plant-based ‘milk-alike’ chocolate out of Belgium. Other new offerings include a Millionaire’s Shortbread...
Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.
European produce supplier Greenyard aims to ramp up innovation as it works to capitalise on growing demand for ‘healthy, low processed, plant-based food’.
Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Dole is aiming to launch high-value products from food waste in the second half of next year across its recently-formed speciality ingredients business, in addition to expanding its upcycling efforts to more markets in the region.
From vertical farming to greenhouses and plant factories, Controlled Environmental Agriculture could help address the global challenge to produce more food with less environmental impact. But a state-of-the-industry study reveals proponents are concerned...
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Soil health and pollutant-free ingredients are now must-have environmental and health credentials that food and drink manufacturers should embrace, believes Mandy Saven, Director of Consumer Lifestyle at trends intelligence agency Stylus.
The European Commission has outlined its ambition to transition towards more sustainable food systems through its headline Farm to Fork and Green Deal policies. But how will this translate to concrete action? Agriculture Commissioner Janusz Wojciechowski...
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
