Cereal Partners UK – the joint venture between Nestlé and General Mills – is rolling out a certified organic Organic Honey and Chocolate Cheerios product. At the same time, Unilever-owned Häagen-Dazs has developed a new DUO range, and a range of vegan...
Coca-Cola Hellenic Bottling Company launched hard seltzer Topo Chico in five markets at the end of last year: just the latest example of how it's widening its reach across occasions with a portfolio now spanning from coffee to premium spirits.
In response to the Veganuary event, a group in the UK is encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
The European Food Safety Authority has published its first scientific opinion on an insect-derived food. The conclusion? Mealworms are safe for human consumption.
The Jordans Farm Partnership (JFP) – spearheaded by The Jordans, Dorset & Ryvita Company, owned by Associated British Foods – provides a valuable example of how it is possible to make significant gains for nature without negatively affecting profits.
The trend of consumers seeking out foods as medicine, one accelerated by the pandemic, is set to blossom in 2021, as is demand for locally-sourced food and beverages, believes the AI-powered food intelligence start-up Tastewise.
Arla is fast tracking its plans to become European dairy market leader for e-commerce and aims to double its sales via its customers’ online platforms to €600m ($729m) across Europe.
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
From soybean pulp tempeh to ancient grain flour and Nutri-Score ‘A’ snacks, the region of Nouvelle-Aquitaine in France’s South West is bringing exciting food innovation to the masses.
Dutch ethical brand Tony’s Chocolonely is inviting international chocolate makers to join its transparent supply chain platform in order to create a more sustainable cocoa industry.
Ingredion EMEA has developed an organic instant functional native starch, which can be used in certified organic products and delivers the quality of conventional ingredients.
Industrialized animal slaughter is something the meat & poultry industry has perfected over the years. Most consumers, however, are blissfully unaware that the egg industry also slaughters billions of animals every year, but not to put meat on the...
Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
Barley proteins and fibers could make an attractive new addition to the food formulator’s toolbox in everything from bread and pasta to plant-based milks, says EverGrain, a new company backed by Anheuser Busch InBev dedicated to upcycling brewer’s spent...
LIVEKINDLY Collective, which owns a growing stable of vegan brands, has acquired the No Meat business from UK retailer Iceland Foods. We caught up with the group’s management to learn more about its growth ambitions.
What major food trends will we see develop in the coming months on-shelf? And how will retailers respond to mounting pressure for improved sustainability credentials? FoodNavigator asks three retail experts to look into their crystal balls.
Unilever has sold what remains of its Bertolli business to Dutch food maker Enrico-Glasbest. Unilever’s ongoing move away from low-growth categories and brands will be welcome news for investors but Enrico-Glasbest says a little TLC will unlock ‘enormous...
Organic and ethical food business Alara Wholefoods has secured what it claims is a ‘world first’: it will become the first cereal manufacturer to declare Scope 3 CO2e – the most demanding measure of carbon emissions. We hear from Founding Director Alex...
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
UK research projects that seek to fundamentally transform the UK food system, by placing healthy people and a healthy natural environment at its center, received a £24m ($32.9m) boost last week.
In the UK, Veganuary has taken hold. While a good number of new product launches are targeting those going plant-based until the end of the month – including allplants’ new Lighter Menu and Hellman’s ‘Baconnaise’ – others have the COVID-19 pandemic front-of-mind,...
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
By the year 2030, trend forecaster Dr Morgaine Gaye predicts much will have changed in terms of how food is consumed: supermarkets will be forced to diversify, urban areas will be transformed by biodiversity legislation, and we will be on our to using...
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
The food industry should do more to meet the nutritional needs of the ageing population, according to new research out from Barclays. This is, after all, a demographic that is only going to grow.
This week’s New Product Development round-up suggests that brands are already looking ahead, beyond the 25th of December, to another big event on the food calendar: Veganuary. Kerry-owned Fridge Raiders is getting ready for 1 January with a brand-new...
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
The emotional and physical strains caused by events in 2020 have shined a light on the need for and accelerated development of foods and beverages that not only nourish consumers’ physical bodies, but their mental health as well, according to Rabobank...
Trade buyers and private equity funds are flush with funds and eyeing interesting players to invest in, says a bullish Andreas Kulcsar, Executive Director at investment bank DC Advisory.
Louie D’Amico, President Taste & Wellbeing of Givaudan, was elected President of International Organization of the Flavor Industry (IOFI) in October. FoodNavigator caught up with him to hear about the challenges and opportunities he sees ahead for...
Tanya’s Just Real sauces was founded with a vision: to bring ‘the cleanest most natural sauces’ to ‘time-poor people’. We speak to founder Tanya Lambert about why a clean label is central to her brand and how cold-pressed processing has helped her deliver.
Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
What does a ‘healthy gut microbiome’ look like? And is an ‘unhealthy’ microbiome a corollary of poor health, or directly responsible for certain health conditions? If the latter is true, to what extent can we address these health problems by modulating...
The Kraft Heinz Company’s recently released ‘transformation plan’ detailed the group’s strategy to deliver consistent growth, with top line gains led by its international business. FoodNavigator speaks to International Zone President, Rafa Oliveira, to...
What will be the top tastes of 2021? Classics like citrus will evolve with more exotic variants; botanicals and florals will offer a premium flourish; and our taste for adventure will bring flavors from the Mediterranean and Asia to the forefront. We...
While the food supply chain bent to accommodate weaknesses revealed and intensified by the coronavirus outbreak earlier this year, next time an unexpected threat arises the industry might not be so lucky unless it increases transparency and digitization...
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
