OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Carbon tracking experts are urging the UK government and industry to work together to introduce one unified front-of-pack labelling system displaying the carbon footprint of a food and beverage product to consumers.
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
Could ‘carbon neutral’ claims land food & beverage brands in legal hot water, even where they are certified by a third party such as the Carbon Trust? FoodNavigator-USA asked attorneys to weigh in after Danone Waters America found itself at the receiving...
Sustainability may be a rising priority influencing consumer purchases, but optimistic projections that 2022 would be the year of the ‘climatarian’ appear to be a bit premature – giving brands and retailers more time to improve and finetune their positioning...
As the European Union’s nutrition labelling deadline approaches, a pro Nutri-Score campaign launches in France, while others condemn the scheme for being ‘too simple’ and out-of-date.
As both the European Commission’s Joint Research Centre and Safe Food Advocacy Europe release reports detailing how the food industry conveys information, calls for change emerge.
Researchers want to know whether placing a traffic light rating of eco-friendliness next to dishes on a menu increases the likelihood of diners choosing more sustainable options.
The Sustainable Indoor Farming standard is being launched by Control Union UK in collaboration with the Association for Vertical Farming to ‘fill a gap’ in certification for the vertical farming sector.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Nestlé Cereals has conducted research into consumer attitudes to nutritional labelling in the UK. The results are in. “Our research shows many consumers do not understand how to interpret the nutritional labelling information,” FoodNavigator hears.
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
The quest for ever more eco-friendly packaging in the food and beverage industry is often done ‘without consideration for the effect on overall recyclability’, FoodNavigator hears.
Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
Safe Food Advocacy Europe has long been campaigning for an official definition of the term ‘natural’. Yet not all industry players are on board, we are told. How could a legal definition benefit both consumers and the planet?
What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.
Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
While judged to be performing ‘well’, the Scientific Committee of the Nutri-Score has suggested improvements to further align the FOP nutrition label with dietary guidelines.
In a bid to combat food waste, cross-Atlantic start-up Oli-Tec has developed temperature indicator labels that help consumers see when food is going off.
The ‘Clara’ data platform rates the sustainability credentials of UK supermarket products. FoodNavigator asks co-founder of Impact Score – the start-up behind the new tool – how the platform differs from its flagship app.
Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.
How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
According to the European Court of Justice, Denmark has failed to fulfil its obligations under EU law by continuing to sell ‘feta’ cheese to third countries.
The most comprehensive study of seafood fraud ever published underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
The British Dental Association has warned that what it calls ‘obscene’ levels of sugar in popular baby food pouches underline the need for wide-ranging government action across the early years’ food and drink sector.
Further doubts have been raised about whether Nutri-Score will be rolled out across the whole EU after the Italian Competition Authority ruled the front-of-pack label gives a false impression about the healthiness of a product, and may even prompt consumers...
France will become the first country in the European Union to ban the use of words like ‘steak’, ‘bacon’ or ‘sausage’ from bring applied to plant-based foods.
Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
