Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
Nactarome, an ingredient supplier majority-owned by private equity investor Ambienta, has completed its fourth bolt-on acquisition in three years with a deal to take control of the UK’s TasteConnection. FoodNavigator hears from Hans Udo Wenzel, Nactarome's...
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
This month, challenger brand TENZING is rolling out carbon footprint labelling across its range. Using this information, the company has worked out how to offset more carbon that it emits. Founder Huib van Bockel fills FoodNavigator in on the details.
Over a quarter of processed, vegetarian meat-substitute products are not a source of protein, according to research by Safefood into the nutritional content of more than 350 products which claim to be meat replacements.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...
COVID-19 has boosted interest in functional foods that deliver wellbeing benefits like immunity and stress management. But while the pandemic may have accelerated this trend, functional foods are no flash in the pan, experts insisted at FoodNavigator’s...
The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.
