Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Israeli sugar reduction pioneer DouxMatok is going through a period change: the company is rebranding to Incredo LTD, has secured $30m (€27m) in Series C funding, and working to expand its reach on both sides of the Atlantic.
With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...
The world is not a stable place. Conflicts, both civil and international, as well as deglobalisation and the looming threat of climate change, are just some of the things that have the potential to radically disrupt the food system. At the City Food and...
Research suggests Europeans are ‘highly motivated’ to buy sustainable food. How can brands best communicate their sustainability credentials to consumers? And amid a cost-of-living crisis, are shoppers willing to pay for it?
In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.
It is estimated that two-thirds of European countries now use whole-genome sequencing (WGS) in food safety programmes. But it is time the technique is used to bring greater health benefits to functional foods, Dr Thomas Gurry, co-founder and CEO of gut...
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Is Nutri-Score opposed to the Mediterranean diet? Does the algorithm discriminate against traditional foods? And why doesn’t it take ultra-processing into account? Scientists and health professionals address Nutri-Score ‘misunderstandings’.
One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.
As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the masses.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
Just short of 18 months after the beverage-to-snacks giant launched its pep+ strategy, we check in to ask what nutritional progress has been made – and what is still left to do – for PepsiCo to meet its end-to-end objectives.
Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?
Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.
Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?
An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.
On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...
Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?
Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Consumer health may suffer as global venture capital funding levels off. Conversely, this opens food innovation opportunities in areas relating to reformulation, FoodNavigator learns.
A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.
Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.
What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
Additional strategies beyond a soft drinks levy will be needed to reduce obesity, particularly in older boys and younger children, according to new Cambridge University research that some have called ‘speculative’.
Although households on lower incomes are spending more on unhealthy food and drink than affluent households, healthier challenger brands have the potential to win over these consumers, FoodNavigator hears.
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...
The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Low-to-no beer, cider, wine and spirit products grew over 7% in volume across 10 key global markets in 2022, according to fresh data from IWSR Drinks Market Analysis.
From meatless burgers to Beanz Bowls and pasta sauces, The Kraft Heinz Company is entering multiple new categories with an expanded plant-based portfolio. Cristina Kenz, Chief Growth & Sustainability Officer, International, Kraft Heinz, explains why...
