Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
As the UK plans to dismantle Public Health England – in a move health expert Dr Anthony Laverty describes as ‘retrograde’ – the Government is being called on to take ‘bolder action’ to combat obesity.
As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
British bakers have defended the salt levels in one of the nation’s favourite afternoon teatime treats after health campaigners took aim at what they called the unnecessary levels of salt found in some of the UK’s best-selling crumpets.
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
Developer of ‘hyper-sweet designer proteins’, Amai Proteins, is teeing up with Ocean Spray to create a reduced sugar cranberry juice product – without compromising its ‘bold’ taste.
The Kraft Heinz Company’s recently released ‘transformation plan’ detailed the group’s strategy to deliver consistent growth, with top line gains led by its international business. FoodNavigator speaks to International Zone President, Rafa Oliveira, to...
One of Europe’s most popular front-of-pack nutrition labels has been criticised for discriminating against foods that are traditional, single-ingredient, protected by geographical indications, or all of the above.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
BLC has launched a shea-based premium cocoa butter equivalent. It says the nutritionally balanced ingredient will support food manufacturers to meet consumer demand for health-conscious and sustainable options that don’t compromise on taste and quality.
Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
Plant-based foods have shot up in popularity over the last couple of years with the numbers of vegans, vegetarians, and flexitarians increasing rapidly, although from a small base since 2016.
Ahead of Fi Europe CONNECT 2020, FoodNavigator takes a look at the latest trends in natural colours – some which suggest that the brightest hues are amongst the most popular.
Astronauts typically consume only 80% of their daily calorie requirements when in space, which could prove problematic on a long 36-month journey to Mars. Fresh research, which reveals links between food flavour and food intake, could help solve this...
Europe’s soft drinks industry has reduced added sugars in drinks by an average of 14.6% between 2015 and 2019; contributing to a reduction of 26% since 2000.
The list of food additives authorised for use in the UK will not change at the end of the Brexit transition period, according to the country's food safety regulator, while the EFSA insists that aspartame does not pose a safety concern at current...
Griffith Foods’ quest for 'purpose-driven' growth illustrates the health, nutrition and sustainability drive among ingredient suppliers as they pivot towards the demands of manufacturers and end consumers.
Stevia specialist SweeGen has started commercial production of Reb I, a lesser-known steviol glycoside “with its own unique and distinct taste” that works well in a wide range of food and beverage applications.
The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
What does the future hold for Europe’s savoury snacks category? FoodNavigator asks ESA Director General Sebastian Emig if wellness ingredients are here to stay, whether CBD will hit the mainstream, and what kinds of opportunities 2021 presents to snacks...
Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting ‘high quality’ ingredients help the business offer an ‘attractive economical proposition’ that reduces...
Ajinomoto has launched a nutrition strategy that the company believes will enable it to leverage its unique expertise in amino acids to deliver solutions that meet its two global strategic priorities: salt reduction and optimal protein intake for the...
An Israeli start-up has launched its AI-powered food intelligence platform in the UK. The company – called Tastewise – says it can offer real-time industry insights on how consumers order, cook, and eat, to help brands with product innovation.
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...
After a ‘defining’ financial year, in which Chr. Hansen acquired three businesses and divested one, CEO Mauricio Graber outlines the drivers behind its ‘cautious’ 2020/21 outlook.
The UK has seen a 44% reduction in sugar content per 100ml in drinks covered by the UK’s sugar tax: a much greater reduction than sugar reduction achieved across food categories, according to a government report.
Critics have rounded on the UK government’s voluntary sugar reduction plan -- which calls for a 20% cut from the food industry in key products by the end of this year -- after a report revealed it is heading for failure.
Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.
