Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
Over a quarter of processed, vegetarian meat-substitute products are not a source of protein, according to research by Safefood into the nutritional content of more than 350 products which claim to be meat replacements.
No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...
Unilever has pledged to build a €1bn plant-based meat and dairy business within the next five to seven years. How is the company leveraging existing brands to get there? Carla Hilhorst, EVP of R&D Foods and Refreshment weighs in.
The food industry should look to lessons from other sectors to fully capitalise on the massive opportunity presented by the healthy ageing market, says Finnish dairy and food company Valio.
For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
The Swedish oat drink company is building its first UK factory, set to be completed in early 2023. The Vegan Society says the move illustrates the growing demand for products styled as eco-friendly. But others question whether cutting dairy really is...
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.
With the food industry under increased pressure to promote healthier diets, address obesity and reduce diet-related diseases, more evidence emerges to suggest environmental factors, specifically screen time and poor sleep, may go hand-in-hand with overconsumption.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
Current regulation prevents Swedish ice cream maker Nick’s from using the same ingredients on both sides of the pond. FoodNavigator catches up with founder Niclas Luthman to find out why he is set on using new innovation, when available in Europe.
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.
Specialty fats and oils supplier Bunge Loders Croklaan is expanding its portfolio of organic fats and oils in Europe. According to the company, this will enable it to meet growing demand for organic products in a sector that currently faces under-supply...
Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...
Researchers from the French National Institute for Research into Agriculture, Food and the Environment (INRAE) are hoping to buck the trend of falling white truffle production in Europe.
Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.
The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.
Scientists have discovered that a plant native to America could be grown in the UK and Europe, bringing huge potential benefits for ‘a balanced, sustainable diet’.
The frozen food revival will thrive post-pandemic as it offers a greater array of indulgent items and as consumers seek solutions to the problem of food waste, says the British Frozen Food Federation.
Tesco has come under fire from a group of investors for what they characterise as the supermarket’s ‘role in the UK obesity crisis’. However, the retailer hit back, insisting it has ‘strong plans’ to make it ‘the easiest place to shop for healthy and...
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
Customers expect companies to ‘act with purpose’ beyond the pandemic, according to market research company Euromonitor. How can food and beverage brands respond?
In the countdown to Spain’s national implementation of Nutri-Score, the labelling scheme has encountered ‘attacks’ in traditional and social media, says Professor Jordi Salas-Salvadó from Rovira I Virgili University.
From protein sweeteners to lesser known steviol glycosides, we take a look at some of the latest developments in up-and-coming tech in beverage sugar reduction.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
Ethnicity may play a role in how sensitive a person is to the bitter taste found in foods such as broccoli, Brussels sprouts and dark chocolate, as two studies demonstrate that Danish and Chinese people experience this taste differently owing to a difference...
