Consumers across Europe are willing to change their eating habits as long as buying sustainable food becomes easier with better pricing, improved information, and more options, according to BEUC, The European Consumer Organisation (Bureau Européen des...
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
Functional food and beverages that are seen to improve mental health could be set to be a ‘recession proof’ sector, claims market researcher MMR. It says its new data highlights innovation opportunities as consumers seek new strategies to manage their...
Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer...
Non-alcoholic beer is competing in a number of categories, from conventional beer to craft ale and soft drink, Nirvana Brewery co-founder Becky Kean tells FoodNavigator. “Ideally, in the future, it will just be seen as another style of beer.”
Once again the Court of Justice of the European Union (CJEU) has moved to clarify the rules applicable to health claims. Katia Merten-Lentz, partner at international law firm Keller and Heckman weighs in with support from Manon Ombredane, associate at...
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products, containing...
Demand for natural flavours and flavouring materials in food and beverages in Western Europe is up by 7.5% year-on-year and worth nearly €5bn, according to market data from Foodtrending.
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.
The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
European consumers are increasingly favouring locally sourced and manufactured food products - a trend that German manufacturer Settele has responded to with a line of organic regional specialties. Elsewhere, France's Supermarché Match rolled out...
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
French flavours and fragrances manufacturer Robertet insisted that ‘independence remains a priority’ after it emerged that F&F giants Givaudan and Firmenich are vying to build stakes in the company.
From locally sourced snacking innovation to functional muesli that aims to reinvigorate a declining category, FoodNavigator brings you a weekly round-up of on-trend innovations hitting the shelves across Europe.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
Producers of ancient or re-discovered crops are buoyant as consumers - rightly or wrongly - shun meat and dairy products for health and sustainability reasons.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
The Kellogg Company has confirmed it will phase out the use of controversial agri-chemical glyphosate as a drying agent in its wheat and oat supply by 2025. The company said this is part of its ongoing commitment to ‘sustainable agriculture’ and pesticide...
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
Integrated Food Projects, which provides project solutions for the food and drink industry, discusses what’s next for the much-discussed plant-based trend.
The Cannabis Trades Association is putting pressure on the Food Standards Agency to keep cannabidiol-infused food and drink products – legally classified as ‘unauthorised novel foods’ – on retail shelves in the UK.
The Israeli government has introduced mandatory ‘red labels’ for products high in saturated fat, sugar or salt. Could this legislation bring ‘new opportunities’ for reformulation?
