Food safety and quality are two sides of the same coin. But how is the process of making food not only safe but beneficial for the consumer being made more efficient?
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.
Alternative raw materials aim to provide sustainable versions of commodities, including cocoa, coffee and palm oil, that are both integral to food and linked to deforestation. Will consumers accept them?
Mondelēz International will push to scale healthier doughnuts business Urban Legend following its minority stake investment, FoodNavigator can exclusively reveal.
The OG meat alternative mycoprotein is set to retake the spotlight in a sector rife with food start-ups bringing to market products through an increasing array of food-tech innovations.
Private investor and government backing has sparked a jobs and revenue boom in Europe’s alternative protein market, leading to a need for specialist recruitment services.
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.
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.
A recent study suggested that radical cost reduction in cultivated meat production is possible. Ivy Farm, Aleph Farms and Vital Meat speak on the potential of this.
Food and drink investors remain cautious over which businesses to pump funds into on the back of a “challenging” market that’s remained stagnant following a steep decline, a banking expert tells FoodNavigator.
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.
Making the decision to recruit staff is a big step for any new business. It presents multiple challenges and can generate unexpected costs. We’re here to help guide you through the process.
Food and beverage – Europe’s largest manufacturing industry – has been omitted from the European Commission’s ‘The future of European competitiveness’ report designed to accelerate the EU’s finances ahead of competing nations.
Climate change is threatening the future of food security making innovation to protect it more important than ever. So, how is the EU working to kickstart creativity and encourage investment?
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
Food and drink industry research and development investment has proven profitable for many countries around the world, but which are spending and where?
Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.
Following a significant slowdown in food tech funding last year, six months into 2024 the prospects aren't looking any better. But there is hope on the horizon.
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
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.
