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...
In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
Plant & Bean, a UK-based contract manufacturer, has opened Europe’s largest plant-based meat production facility. The investment is an important milestone on its strategic journey to establish what it says would be an ‘industry-first’: a global plant-based...
In this week’s NPD Trend Tracker, we cover new chilled plant-based snacks, an oat drink delivery service (in the traditional glass pint bottles!) and Tony’s Chocolonely’s personalised wrapper service.
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
The Coca-Cola Co. is trying to make the best of a bad situation by using the pandemic, which had decimated its revenues with the closure of public places, as a “catalyst for change” to “drive out some of the bureaucracy,” refocus on local opportunities...
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Total, Intraplás and Yoplait have announced they have successfully run a pilot test aiming at using certified chemically recycled polystyrene in yogurt pots.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
New findings from Finnish researchers suggest that a blood glucose response benefit can be derived from eating a smaller portion of blackcurrants than previously thought, and from blackcurrants with added sugar.
US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
PepsiCo will eliminate all virgin plastic from the Pepsi brand in nine European markets: lowering carbon emissions by 40% compared to standard bottles.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
A new report warns that 84% of companies are failing to address their largest source of carbon emissions – their supply chains. We speak to Dexter Galvin, Global Director of Corporations & Supply Chains at CDP, to find out what should be done.
Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
Finnish coffee producer Meira, part of the Massimo Zanetti Beverage Group, has launched Vallilan Paahtimo, a new range that offers ‘a more sustainable cup, inside and out’. In partnership with packaging manufacturer Amcor, the line includes a bio-based...
Moolec Science has developed a hybrid concept – which combines plant-based and cell-based technologies – to make affordable alternative proteins for food. FoodNavigator caught up with the company’s co-founders to find out how molecular farming can boost...
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
Frustrated at the range of dairy alternatives currently on-shelf, a French start-up has developed a plant-based milk made from faba protein and algae. “Its advantages in comparison to conventional dairy are almost outrageous,” Update Foods CEO Clémence...
DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...
In this week’s NPD Trend Tracker, plant-based innovations have caught our attention. Whether it be allplant’s vegan Sunday roast, BOL Foods’ new vegetable centrepieces, of Brakes’ vegan jaffa cake, plants are undeniably in the spotlight! Scroll through...
Danone has said it wants to slash €1bn from its cost base, an effort that will cost up to 2% of its workforce, as it responds to the business challenges of COVID-19. But can the French Activia-to-Alpro manufacturer cut its way to growth?
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
Plant-based foods have shot up in popularity over the last couple of years with the numbers of vegans, vegetarians, and flexitarians increasing rapidly, although from a small base since 2016.
Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.
Aleph Farms, the Israeli cultured meat start-up backed by food and retail giants Cargill, Migros, and the Strauss Group, says it believes its lab-grown products will reach cost parity with conventional meat quicker than most plant-based meat alternatives.
Consumers’ desire for comforting, nostalgic and indulgent foods and beverages as a way to cope with pressures from the pandemic, election and economic hardship in 2020 is about to clash with more austere preferences more typical of each new year, including...
Marks and Spencer is launching the Innovation Hub, a new specialist team that will focus on ‘disruptive innovation’. As part of this initiative, the UK retailer is partnering with biotech start-up 3F BIO to develop a vegan range using ‘protein powerhouse’...
Fi Europe is a red-letter event for the European food sector. This year, COVID-19 means things will be a little different. But the need to share ideas and innovation – as well as networking and business opportunities – has ‘never been more important’.
French bakery La Panetière des Hameaux has developed a cookie recipe that up-cycles stale bread. FoodNavigator hears more about this innovative approach to food waste.
Plant-based ready meal company BOL Foods is joining the likes of Huel and Soylent in the meal replacement market with its newly launched Power Shakes. FoodNavigator catches up with founder Paul Brown to find out how his range sets itself apart in the...
In the latest edition of FoodNavigator’s NPD Trend Tracker, we look at European dairy cooperative Arla’s new Klöver milk drink, which is made from filtered milk leftover from the production of lactose-free products. In the UK, a cannabis chocolate advent...
Where are the opportunities for new suppliers in retail? Category buyers at three of the UK’s biggest supermarkets talk ‘eye-catching’ innovation, burgeoning trends, and whether having an already established following matters.
Quorn Foods, a pioneer in the plant-based category, is expanding its culinary innovation team. Tim Ingmire, Head of Research, Development & Quality, tells FoodNavigator the investment will help ‘identify the next big product opportunities’.
The Abu Dhabi Investment Office (ADIO) is stepping up its programme to attract food-tech companies that are developing solutions across ‘land, sea and space’ to the region. ADIO Director General His Excellency Dr Tariq Bin Hendi tells FoodNavigator that...
With a vaccine breakthrough igniting the hope of a return to normal by spring, manufacturers and analysts are confident the frozen trend’s resurgence is here to stay.
Legislation governing health claims related to food and beverages in the European Union was introduced to provide consumers with access to reliable information and help manufacturers understand how and what they can communicate. According to a new research...
The Agri-TechE REAP 2020 conference has heard the call for collaboration between international ag-tech innovators and producers to leverage ‘global scale’ to create ‘real change’ that will support the development of a more sustainable food system.
