In this weeks round-up of the hottest new products hitting the shelves in Europe, FoodNavigator hears from an oat-based milk alternative that claims to provide the same foaming qualities as dairy, an Asian fusion snack brand whose 'extraordinary...
Flavours and fragrance company Givaudan invited FoodNavigator behind the scenes at its annual Chef’s Council event where international Michelin-star chefs help it explore and develop the tastes and textures set to hit the food and beverage industry.
Innovation plays a major role in igniting ‘systemic’ change in the food system, EIT Food chief Andy Zynga tells FoodNavigator. So which areas are in the most need of attention?
Innovation as a Service (IaaS) is a concept gaining steam in the food sector. According to Dr Raphaëlle O' Connor, founder of IaaS start-up iNewtrition, this reflects a mindset shift as the industry embraces more collaborative approaches to open...
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
Since its launch in Tesco just 20 months ago, Wicked Kitchen has sold more than 10 million units of plant-based food. The secret behind its success? “We make vegan food for meat-eaters,” says Wicked Healthy co-founder Derek Sarno.
Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...
Scientists are using music and sound to make food taste better. Could this help food innovators discover the Holy Grail: healthy food that tastes good.
Jellyfish for dinner; grow your own meat kits; nutrition patches, drone-delivered mangoes ordered by your personal robot assistant at your desired ripeness level: just some of the trends for food businesses to be aware of, according to the Sainsbury’s...
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
Israeli food tech start-up Tastewise has developed a food intelligence platform that provides real-time analytics of consumers’ “constantly changing” tastes and dietary needs.
The European Institute of Innovation and Technology (EIT) will invest €56.4m in projects that aim to ‘transform’ the agri-food system in 2019, a 44% year-on-year increase.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.
Future Food, an Italian-based organisation focused on developing “innovative collaborations” to “revolutionise the food ecosystem” has secured the financial backing of food industry veterans Valerio Nannini and Mauro Piloni.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
Unilever will open a new innovation centre at Wageningen University & Research in the Netherlands to support collaboration throughout the food chain and “increase the impact” of its research and development expertise.
With high levels of consumer trust in organic foods, the sector is viewed as something of a gold standard for ethical production. This excitement is spurring innovation.
Catalonian authorities are launching an initiative to “transform and revitalise” the regional agri-food sector and create a new “food valley” in southern Europe.
European regulators and researchers are focusing on developing circular economy solutions to some of the world’s greatest challenges: health and climate change.
UK distributor Salutivia has invested in a new food and nutrition laboratory to ensure product innovation - "a key factor to wealth creation during the Brexit years", it says.
French food manufacturer Fleury Michon aims to strengthen its innovation processes and improve competitiveness through a reorganisation programme that it also hopes will boost profitability.
Nestlé is currently auctioning off its US candy business mostly to private equity firms, and major confectioners, including Hershey, Mars, Mondelēz and Tootsie Roll, a source familiar with the matter says.
US-based protein group OSI Food Solutions has “doubled” its chicken production capacity in Spain and expanded its product development capabilities in the country as it looks to expand in the Iberian retail and foodservice space.
Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany.
As gum manufacturers are battling the sluggish category growth by developing new and bold flavors, some makers have gone in the other direction: Innovating the texture, according to a recent blog post penned by Mintel’s director of insight on food and...
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it...
Naturex is calling on innovative start-ups with fresh ideas on plant-based ingredients, green technologies and novel farming processes to collaborate with it thorugh Ingenium, its open innovation accelerator scheme.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
German-based meat casings company Kalle is to present a number of new value-added sausage casings at IFFA 2016, taking place in Frankfurt from 7-12 May.
Meatless meat products, 3D printed gummy sweets and milk chocolate reindeer droppings were just some of the innovations launched by food and drink manufacturers recently.
UK manufacturing businesses – including food and drink manufacturers – are targeting innovation to boost productivity and exports but fear losing out to competitors, reveals a new survey by the manufacturers’ organisation EEF.
Swiss fermentation specialist Evolva Holding SA has reached a third milestone in its collaboration with Roquette Frères SA, triggering a payment of “several hundreds of thousands of Swiss Francs” to Evolva, the company has said.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Saudi dairy producer Nadec launched a new research and development centre this month, as the company reveals 7% profit growth in its full-year results.
By Pinar Hosafci, food analyst, Euromonitor International
Processed meat has reached saturation point in developed markets, with Europe seeing a stagnant value compound annual growth rate (CAGR) over 2009-2014, according to Euromonitor International, a trend further exacerbated by slow population and economic...
Snack sales and volumes across Europe remained strong last year, creating a conservative R&D sentiment throughout industry, says the European Snacks Association (ESA).
Heineken UK marketing director Jacco van der Linden insists the company has changed its culture to be less afraid of failure and more realistic in its volume and value expectations for new brands.
![European Snacks Association director-general: 'Besides the special occasion of the World Cup, we didn’t see such a big plethora of new product development [in 2014]'](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/9/4/4/1134495-1-eng-GB/Snack-innovation-2014-conservative-ESA.jpg)
