For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
Keto has long been tipped as the next big diet trend. But, while it has found favour in the US, consumers this side of the pond have been slower on the uptake. Could 2021 be a breakthrough year for ketogenic food in Europe?
Customers expect companies to ‘act with purpose’ beyond the pandemic, according to market research company Euromonitor. How can food and beverage brands respond?
From protein sweeteners to lesser known steviol glycosides, we take a look at some of the latest developments in up-and-coming tech in beverage sugar reduction.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out...
Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
Olam Cocoa is launching a new premium cocoa business, Twenty Degrees. By giving remote cocoa producers market access the company will be able to offer ‘artisanal products with a unique flavour and story’, business head Leopold Palmer told FoodNavigator.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
Ingredient supplier Kalsec recently achieved B Corp Certification, meaning that it operates a ‘rigorous’ set of environmental and social standards. These values are part of Kalsec’s ‘DNA’, chief executive Dr Scott Nykaza says. But B Corp certification...
A French Parliamentary report recommends the use of nitrates in processed meats should be gradually phased out by 2025 over concerns that consumption of this controversial additive – used to extend the shelf life and prevent the oxidisation of processed...
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
As the UK plans to dismantle Public Health England – in a move health expert Dr Anthony Laverty describes as ‘retrograde’ – the Government is being called on to take ‘bolder action’ to combat obesity.
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...
US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
Plant-based foods have shot up in popularity over the last couple of years with the numbers of vegans, vegetarians, and flexitarians increasing rapidly, although from a small base since 2016.
Marks and Spencer is launching the Innovation Hub, a new specialist team that will focus on ‘disruptive innovation’. As part of this initiative, the UK retailer is partnering with biotech start-up 3F BIO to develop a vegan range using ‘protein powerhouse’...
Ahead of Fi Europe CONNECT 2020, FoodNavigator takes a look at the latest trends in natural colours – some which suggest that the brightest hues are amongst the most popular.
