Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
Senators are proposing to tax foods with ‘poor nutritional’ quality amid concerns consumers are eating ‘too many calories and too much meat’ in a bid to force the food industry to design ‘less sweet, salty and fatty dishes’.
In the latest edition of our new product development trend tracker, FoodNavigator covers a new range of chunky tartare sauces, a selection of flavoured seitan products crossing the pond, and new meat-free formats from Richmond Sausages.
Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
Nestlé UK has announced it has joined forces with Deliveroo’s Essentials delivery platform in a deal that will allow the company’s confectionery and other products to be delivered direct to consumers.
Public health campaigner Action on Sugar and Action on Salt has fleshed out the details on the interventionist measures it wants adopted in the UK to combat obesity and improve the nation’s health.
The coronavirus pandemic has placed considerable strain on small and medium sized food producers. Many have responded with ‘inspiring, creative and innovative solutions’. REFRAME takes us on a tour of how SMEs in the North Sea region have adjusted their...
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
How have FMCG brands pivoted in the face of coronavirus? What agile and adaptive strategies have they employed? In her monthly column, Liz Richardson, managing director and partner at Heyhuman and member of the FoodNavigator editorial advisory panel,...
Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
The COVID-19 pandemic has increased demand for local products in France and could have a positive effect on the development of functional foods, according to Mintel.
Royal DSM, a global science-based company active in nutrition, health and sustainable Living, has launched its new DelvoCheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.
Little Tummy hopes to disrupt the UK baby food sector with paediatrician-developed meals with more micronutrients and less sugar than other brands on the market.
In the latest edition of FoodNavigator’s new product development tracker, we cover ‘light and crispy’ cauliflower bites hitting UK shelves, a new fruity curry launching in Germany, and the roll-out of vegan frozen meals from chefs Joe Coulter and Ben...
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Organic Alliance chief executive Lionel Wolberg says that the coronavirus crisis is fundamentally reshaping the French food system. “This epidemic will mark a before and after for society,” he tells FoodNavigator.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Home delivery is here to stay, suggests analysis by a global law firm, which notes that the food delivery sector is holding up in testing markets as businesses look to diversify.
As the COVID-19 pandemic upends farming and food supply chains and raises concern of widespread shortages and price increases, aeroponics players are hoping their new food production innovations can help strengthen food security.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
This week's edition of the FoodNavigator new product trend tracker features an innovative solution from Kinnerton to allow consumers with nut allergies to enjoy the hazelnut taste of chocolate, while Bahlsen has teamed up with Baileys to make a 'truly...
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
Interest in wellness and immunity has spiked as a result of the coronavirus pandemic. But the questionable health claims made by some botanical brands has put the sector in the spotlight for some of the wrong reasons. Katia Merten-Lentz, partner at international...
Meal planning, snacking and interest in exotic foods are consumer trends that have all risen during the UK’s national lockdown, according to a John Lewis and Waitrose Report.
Danone has said it is looking at expanding its plant-based category in Europe as it looks to increase plant-based sales worldwide from around €2 billion in 2019 to around €5 billion by 2025.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
HelloFresh has raised its earnings expectations for the full year after reporting a successful start to 2020 as increased numbers consumers dine at home amid coronavirus restrictions.
CBD is considered a Novel Food by European regulators. While many CBD products remain on the market, they have not been authorised by European authorities. FoodNavigator takes a look at the path to compliance and tries to shed some light on the questions...
This week's edition of the FoodNavigator new product trend tracker spotlights an upmarket take on the humble ice cream sandwich from Pierre Hermé and a new plant-based egg replacement leveraging aquafaba. Here are some innovation highlights from...
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Mars, Inc. has developed a packaged heat-resistant chocolate it says maintains taste, mouthfeel, and shape during transportation and handling in hot climates.
Consumers want less alcohol in their beverages – and yet alcohol is the very part of a drink that helps deliver a complex flavour profile and mouthfeel. So how can brands mimic alcohol and create a convincing low or no alcohol product?
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
