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?
