As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Interest of private equity funds in Europe was piqued this year by the food ingredients sector. Partner at advisory group Oghma Partners, Mark Lynch, tells FoodNavigator he expects this trend to continue.
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
Louie D’Amico, President Taste & Wellbeing of Givaudan, was elected President of International Organization of the Flavor Industry (IOFI) in October. FoodNavigator caught up with him to hear about the challenges and opportunities he sees ahead for...
Tanya’s Just Real sauces was founded with a vision: to bring ‘the cleanest most natural sauces’ to ‘time-poor people’. We speak to founder Tanya Lambert about why a clean label is central to her brand and how cold-pressed processing has helped her deliver.
Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
Developer of ‘hyper-sweet designer proteins’, Amai Proteins, is teeing up with Ocean Spray to create a reduced sugar cranberry juice product – without compromising its ‘bold’ taste.
The Kraft Heinz Company’s recently released ‘transformation plan’ detailed the group’s strategy to deliver consistent growth, with top line gains led by its international business. FoodNavigator speaks to International Zone President, Rafa Oliveira, to...
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
