Researchers in Europe are concerned about the increased levels of herbicide residues found in harvested plants and food products, which they associate with the use of glyphosate-resistant soybeans.
What key flavours will spark consumer interest in 2020? Comax Flavors, Flavorchem, Bell Flavors and Fragrances, and Kerry Group share their predictions.
Why do certain consumers in Denmark prefer organic food products, while others opt for locally produced? A recent study from the University of Copenhagen is investigating these questions by analysing consumer values, opinions, and sociodemographic differences.
The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Nicola Sturgeon’s government has detailed its ambitious plans that put organic food at the heart of its mission to improve public health and make use of its natural larder.
Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
New research from Lumina Intelligence concludes that consumer engagement with sustainability claims is currently ‘low’. But mission-based brands supporting a clear cause could point the way to reversing this trend.
The European Food Safety Authority (EFSA) publishes pesticide residue looking at 12 food products across the bloc, Nestlé adopts Nutri-Score labels, and a comparison study identifies similarly branded food products with differing compositions.
Transitioning from conventional to organic farming methods is an expensive and time-consuming process. In an effort to better support farmers as they transition, French cooperative D’Aucy has developed a front-of-pack label that adds value and raises...
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Vertical farming systems needn’t be manufactured exclusively for farmers growing produce at scale. FoodNavigator meets two innovators developing closed cultivation systems for the sitting room or restaurant.
British farmers have taken to social media to voice concerns regarding the Soil Association’s suggestion that the government instate a ‘plant-based protein’ day in schools.
The Danish government recently unveiled plans to step up investment in food and ingredients research and development, stating that the country can “take the lead” in tackling global food insecurity and providing innovative new solutions that advance the...
Israeli agri-food start-up TIPA Corp says its bio-based packaging has the same functional properties as conventional flexible plastic packaging, yet is fully compostable.
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Biodiversity in food production is getting more attention from consumers and food makers alike. How can the sector safeguard against biodiversity loss?
Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...
Danish supermarkets Coop, Aldi and Lidl demand their suppliers go beyond legal requirements on maximum pesticide levels in response to mounting consumer concern over the issue.
The Danish Council of Ethics recommends that legislation regarding the approval of genetically modified organisms (GMOs) be changed to help achieve sustainability objectives.
Yara International has teamed up with IBM to offer digital farming services to the agricultural sector, in an effort to bolster food production and “transform the future of farming”.
The European organic food sector is witnessing double-digit growth. And while high value organic sales can be lucrative, the category is an increasingly crowded space in which to operate, making it ripe for consolidation.
French dairy giant Danone’s plant-based business, which includes the Alpro brand in Europe, expects to accelerate growth trends, propelled by innovation and expansion into new markets.
The latest new product developments in Europe cover Kettle Chips' fruit and vegetable-based crisps with gourmet seasoning, tea-inspired chocolate bars, organic Laughing Cow Cheese, and a new Fanta flavour in France that was chosen by teenagers for...
The Finnish food company is collaborating with suppliers in its commitment to use cage-free eggs across operations in Nordic and Baltic countries, sustainability director Nina Elomaa told FoodNavigator.
Wessanen has urged its existing shareholders to accept a takeover bid from an investment consortium. The group – which focuses on healthy and organic products – has seen its sales struggle of late. But this latest development signals confidence in the...
Nordic food and ingredients group Orkla today (29 March) unveiled a slate of acquisitions that, it said, reflected its strategy to invest behind priority areas.
Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
The French ministry of agriculture and food has announced that 50% of food served in canteens must be organic, sustainable, or of a specific quality by 2022.
Nestlé launches its first ever Milkybar milk and white chocolate offering, cricket-based crackers hit UK shelves, and Red Date superfruits get a dark chocolate makeover. FoodNavigator brings you the latest new product development trends in Europe.
Weak legislation and insufficient surveillance in Europe have contributed to a growing food fraud market across the bloc, said experts at the GFSI Conference last week.
From an Italian 'Brexit Box' full of non-perishables for UK shoppers, to a kombucha and apple cider vinegar energy drink, and a 300th-year anniversary Jubilee cheese in Liechtenstein, FoodNavigator brings you the last new product development...
As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.
