Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.
Ingredients supplier Tate & Lyle has partnered with NGO Earthwatch to assess the sustainability of its stevia supply chain, from seedling producers to industrial farms.
UK start-up Yumello has developed a range of nut butters that champion ingredients from Morocco’s Atlas Mountains, including the nutty, rich and slightly sweet argan oil.
A report outlines a series of recommendations that attempt to address the decline in public trust regarding nutritional science and the expanding variety of information sources.
A third-generation farmer in England has expanded his company’s cold pressed juice range in the UK, with plans to export to Scandinavia later this year.
A Spanish start-up has formulated a recovery drink made from 20% seawater that it says is designed to replenish stores following intense exercise or after “a crazy night out”.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
UK start-up Wonderchup is targeting children and families with its clean label, healthy alternative to classic tomato ketchup. “We’ve had a lot of interest from people with health problems,” co-founder Elise Daly told FoodNavigator.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Spreads brand Lätta, owned by Upfield, has come under fire for its palm oil content after being named “Årets matbluff” – meaning “food bluff of the year” – by Swedish consumer association Äkta Vara.
A UK start-up blurring the lines between ‘classic matcha’ and ‘energy drink’ has developed a caffeinated beverage for millennials. FoodNavigator spoke to Matcha Works co-founder Harvey Hodd to find out how the sparkling drink sets itself apart in both...
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
