The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
Nestlé Cereals has conducted research into consumer attitudes to nutritional labelling in the UK. The results are in. “Our research shows many consumers do not understand how to interpret the nutritional labelling information,” FoodNavigator hears.
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?
Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
It’s not the cheapest nut in town, but consumers are demanding more innovation and options to enjoy the unique taste and nutritional qualities of macadamias, FoodNavigator hears.
While judged to be performing ‘well’, the Scientific Committee of the Nutri-Score has suggested improvements to further align the FOP nutrition label with dietary guidelines.
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
Capri Sun’s original juice drink pouches will now have an average of 40% less sugar, as the brand reformulates to use monk fruit concentrate in its drinks.
Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
Non-nutritive sweeteners such as stevia and sucralose are not a panacea, but new recommendations from the World Health Organization (WHO) questioning their value do a “disservice to public health” by failing to recognize their role in sugar/energy reduction...
The UK-based organic baby and toddler food brand has unveiled 29 new products and two new ranges: Baby Meals and Organix Kids, which will be introduced initially in Asda and the Organix Online Shop. It is also bringing further additions to its current...
The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
Efforts to meet beverage sugar reduction targets are delivering results, says UNESDA Soft Drinks Europe, as it charts the latest reductions in the category.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...
Nine in 10 UK shoppers would still buy sweets or chocolate if they weren’t on offer, yet most consumers think that less fat, sugar and salt in supermarket foods is a good idea.
The effects of the Ukraine-Russia war are being felt across the entire food industry in Europe, including in the retail sector. From the surging costs of refrigeration to managing shortages on-shelf, how is food retail most impacted by the conflict?
Have food products’ nutritional profiles been negatively impacted by the substitution of sunflower oil – currently in short supply – for coconut and palm oil?
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
