Experts have discussed the importance of using AI to create ingredients with enhanced nutrient bioavailability, yet highlight the significant cost and time implications as key challenges for researchers and product developers.
As food service giants Taco Bell, Wendy’s and Starbucks enter the metaverse with their devised lands and non-fungible tokens (NFTs), we explore whether it is only a matter of time before manufacturers take a bite out of the metaverse experience.
We are yet to see clear evidence that personalised diets based on omics provide better outcomes than generic healthy diets, and these cutting-edge and expensive services could be distracting us from dealing with the "nutrition elephant in the room"....
Mariette Abrahams, CEO and founder of Qina, discusses how consumers are now seeking support to action personalised advice, urging personalised nutrition (PN) platforms to prioritise behavioural change approaches and incorporate technology and wearables...
Nutri-tech start up Novella plans to meet increasing demands for plant bioactives through cultivation, eliminating the need for whole-plant growth in the face of current climate and sustainability threats.
Unilever is steadily gaining market share, boosting sales in fast-growing categories, lowering the cost of experimentation and improving its consumer engagement by doing more with less, CEO Alan Jope touted during the company’s investor day last month....
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...
After three years of helping Kraft Heinz claw its way up “from the bottom,” where it crashed after previous management prioritized inorganic growth and cost-cutting measures, CEO Miguel Patricio wants credit given where it is due.
Kraft Heinz is reimaging its approach to food production and marketing to help offset inflation and increase value for consumers as they begin to consider their budgets and purchase priorities more carefully as prices across categories rise.
From advances in fermentation capabilities to developments in our understanding of diet and health or the rapid evolution in digital technologies, Cargill’s R&D chief Florian Schattenmann talks FoodNavigator through the trends and tech he believes...
Food businesses are embracing innovations like automation, drones and ghost kitchens to save time and money and improve the eating experience for their customers.
With restaurants, bars and pubs in England now open for outdoor drinking and dining and preparing to resume indoor service from 17 May, a host of new technologies have been released promising to ensure customers feel safe and protected in busy venues...
Tech companies have long been developing methods for a faster and more efficient shopping experience for consumers. These are all gaining traction in a new world of social distancing and sanitation, says Will Broome, CEO of retail tech app Ubamarket.
Dutch retailer Albert Heijn has implemented the Beter Leven system for its branded pork products in response to growing consumer demand for greater transparency in the food chain.
A food technology firm in the UK has launched an Immunity Support TAG to help food retailers capitalise on increased demand for immune-boosting products.
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
AI technology holds the key for big food companies looking to repel the threat of smaller more nimble challenger brands, according to the chief executive of big data and analytics specialist IRI.
The cocoa and spice supplier unveiled sustainability goals in 2017 with a 2020 goal of nurturing a ‘fully traceable’ cocoa supply chain. We discussed progress with Olam's North American innovation lead, when we caught up with him at IFT.
New technologies will empower consumer and create a ‘seamless’ shopping experience in the supermarket of the future and retailers will embrace new technology that opens the door to a truly personalised experience, research from Kantar predicts.
Technology is creating consumer expectations on privacy, trust and traceability and cannot be overstated, said mobile and digital marketing guru Tom Daly. His answer? Blockchain.
Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.
Technological advances are changing grocery retailing as we know it – and this will have profound implications on the future of the food sector. FoodNavigator investigates.
From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
Suppliers seeking an edge in the fight to kill germs and boost shelf-life through packaging innovations can access a free online forum held on 23 March, featuring EU and US experts.
More scientific innovation to produce complex ingredients and close technological collaboration to increase transparency are at the heart of trends set to define the food industry.
Approximately 43,000 visitors descended upon Cologne last week for the Anuga FoodTec show. Spanning four days the event provided the chance for businesses to showcase their latest innovations in the world of packaging, machinery and technology. We take...
A novel coating technology that repels liquids and solids will be commercialised after the creation of start-up, SLIPS Technologies (STI), and BASF has already invested in the company.
Mapping the future of food science is the aim of the Institute of Food Science & Technology’s (IFST’s) jubilee conference next month, according to its chief executive Jon Poole.
Food firms must woo celebrity chefs and other ‘foodies’ more to help consumers understand the industry’s use of science, including biotechnology and nanotechnology, experts from the sector have argued.
Agilent Technologies has partnered with a polytechnic to open a laboratory and help small and midsize enterprises maintain strict safety and quality standards.
Provisur has acquired the assets of German technology company MultiTec GmbH & Co. KG, expanding its global technology, sales, service and manufacturing base.
