The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
This week, FoodNavigator brings you new product development with a sweet touch: premium Ecuadorian chocolate that serves as a ‘catalyst for change’, Barry Callabaut’s 100% wholefruit chocolate, and Tangerine Confectionery’s nostalgic sweets.
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
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’.
The European Institute of Innovation and Technology’s Food arm is developing a communication series leveraging virtual reality to build trust in and awareness of food science among European consumers.
The food tech scene is booming in Israel, where its start-up ecosystem is striving to be ‘number one’ in the game. So what makes this country a hotbed for food tech innovation? FoodNavigator hears from a food manufacturer, a start-up incubator and a venture...
Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
Snack sales are surging as innovation in the category focuses on satisfying cravings with an increasingly diverse range of options. Start-up Made for Drink has a unique proposition, developing up-market snacks that pair with alcoholic tipples. We spoke...
Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.
