Coronavirus and Brexit are today’s biggest challenges for food makers, while online shopping continues to open the door for disruptive brands in grocery, Mission Ventures co-founder Paddy Willis tells FoodNavigator.
FoodNavigator's weekly round up of new products from around Europe includes the launch of instant Starbucks coffee from Nestlé, a move the company says delivers a convenient premium coffee experience. Elsewhere, health and wellness drives saw the...
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.
Meat-free products continue to grow in popularity, according to a Twitter analysis report of six of the UK’s biggest grocery retailers: Asda, Co-op, Morrisons, Sainsbury’s, Tesco and Waitrose compiled during the Christmas 2019 trading period.
The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
European consumers are increasingly favouring locally sourced and manufactured food products - a trend that German manufacturer Settele has responded to with a line of organic regional specialties. Elsewhere, France's Supermarché Match rolled out...
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Danone and Microsoft have joined forces to launch the AI Factory for AgriFood, an accelerator programme to support start-ups developing sustainable food and regenerative agriculture solutions.
The 500 most ‘inspirational’ entrepreneurs in the AgriFoodTech sector using tech to transform the future of food have been published by Forward Fooding.
Nestlé plans to ramp-up its innovation around plant-based products and is eyeing opportunities to grow its CHF12bn prepared dishes and cooking aides category.
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.
Danone Manifesto Ventures is investing in French waste reduction start-up Phenix in a move that will see the food waste pioneer expand its consumer and business-to-business reach.
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
From locally sourced snacking innovation to functional muesli that aims to reinvigorate a declining category, FoodNavigator brings you a weekly round-up of on-trend innovations hitting the shelves across Europe.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
Producers of ancient or re-discovered crops are buoyant as consumers - rightly or wrongly - shun meat and dairy products for health and sustainability reasons.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
The authors of a new study have suggested the CBD sector is mired by inconsistent quality, concentrations, pricing and labelling. “What we encountered was a wild, wild west scenario in terms of manufacturing and marketing,” Noa Gans, head of product at...
The imminent collapse of dairy and cattle industries has been forecast by think tank RethinkX, with precision fermentation protein set to ‘outperform the cow’.
Unilever has launched a strategic review of its €2.9bn global tea business as it works to move its portfolio towards products CEO Alan Jope described as ‘functionally superior’ and leveraging ‘more leading technology’.
Just days before the UK leaves the EU, Woven Network’s Nick Rousseau shares some of his members’ concerns: Novel Foods Regulations, post-Brexit trade, and balancing safety with innovation.
Sainsbury’s is investing to make its operations carbon neutral by 2040. The news comes as further evidence that sustainability is an important issue for the food industry’s European retail customers and consumers, contributing to mounting pressure on...
Integrated Food Projects, which provides project solutions for the food and drink industry, discusses what’s next for the much-discussed plant-based trend.
Consumer expectation of health and wellbeing focused food and drink has evolved so quickly that the big trends of last year are already outdated but here are the newest trends and the key strategies for success.
The Cannabis Trades Association is putting pressure on the Food Standards Agency to keep cannabidiol-infused food and drink products – legally classified as ‘unauthorised novel foods’ – on retail shelves in the UK.
Three advisory groups have warned the UK government that moving away from European food standards post-Brexit risks diminishing choice and value for consumers.
