Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
A biotech start-up is producing iron compounds, through precision fermentation, that are more bioavailable than much naturally occurring iron in plants.
Novel foods in Europe will be subject to new safety assessments early next year as the European Food Safety Authority updates processes to better reflect the changing landscape and potentially speed up approvals.
Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
Hangover cure? Apparently so as one US start-up claims the consequences of a heavy night could be resigned to the past for Europeans, should the brand debut on this side of the pond.
Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
Food-tech industry leaders have turned the table and asked who is responsible for the sluggish pace at which alternative proteins gain legislative approval in Europe.
Mondelēz International has backed a fresh doughnut and pastry business that boasts custom-designed and patented air frying technology that significantly reduces sugar, fat and calories.
Reduced-fat and fat-free products were once embraced as the healthy option for consumers. So why have they fallen from favour and what does it mean for manufacturers?
A booming food ingredients market is feeding sector growth, with segments like carotenoids and botanicals ready for the biggest sales upticks. So, what is the current and future state of Europe’s food ingredients market?
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Demand to cut cocoa volumes in a turbulent market is one driver behind Cargill’s big spend on its coatings and fillings plant expansion, FoodNavigator can reveal.
A new report criticising the government’s use of scientists ‘tainted’ by global food and drink manufacturers needlessly slings more mud at the sector, while at the same time adding fuel to the UPF fire.
Penny Germany’s new eye-catching, special-edition price-marked packaging of five own-label products is bold and brilliant for consumers. But for manufacturers, it’s a slap in the face.
Unilever is hedging its bets on 12 big and long-term innovations to bolster its bottom line as part of the giant’s turnaround plans under CEO Hein Schumacher.
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
It’s a little over a year before the next set of HFSS restrictions come into force in UK stores. What should UK and European food and beverage manufacturers expect?
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
In Europe, food and drink makers tapping into the gut health trend find themselves hamstrung by health claims regulations. How can they communicate benefits, without breaking the law?
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Social stigma continues to plague the non-alcoholic beer category, according to AB InBev. How is the world’s largest brewer working to overcome this hurdle?
