News & Analysis on Food & Beverage Development & Technology
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?
The popularity of condiments soared during the pandemic as consumers used the products as an easy way to elevate an otherwise bland meal made at home, notes Mintel, which says that condiment brands must engage with younger consumers to ensure future...
Coral reefs are degrading at an alarming rate – threatening the health of our oceans and the ecosystems that support sea life. Confectionery-to-pet food manufacturer Mars is working to turn the tide. FoodNavigator catches up with the company’s chief...
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
While sports drinks are often loaded with sugar and can pack a hefty caloric punch, convincing people to replace them with water or unsweetened options may be more difficult than persuading them to ditch other sugar-sweetened beverages, including soda,...