Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
The classics are getting a makeover in this week’s NPD trend tracker. And that’s not all! Discover the latest innovations from the world of food and beverages.
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!
The alternative-protein market might have an opportunity to kickstart market growth with innovative products that cater to more meal occasions, including breakfast, and by meeting the demands of flexitarian consumers, Fazeela Abdul Rashid, partner at...
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Sales of plant-based products dipped slightly in 2023 from the prior year as prices rose to offset inflation at a faster rate than their animal counterparts in some – but not all – categories, according to new data from the Plant Based Foods Association....
Thailand-based plant-based specialist firm Buono believes that the success of its business can be credited to its portfolio variety which focuses on more unique products as opposed to meat replacements.
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
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After a challenging few years in which falling sales and units dragged plant-based protein into the trough of disillusionment, stakeholders are finding ways up the other side of the Gartner Hype Cycle by leveraging emerging technologies, novel ingredients...
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
MEP candidates from French and Dutch rural parties suggested agrifood producers had been under undue pressure to ‘green up’ their act, but some of their ideas might be too hard for the food industry to swallow.
Global cocoa and ingredients company Cargill has announced a new commercial partnership with Voyage Foods to produce alternatives to cocoa-based products and nut spreads without using cocoa, peanuts, and hazelnuts.
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
Sales of plant-based products are “where they are supposed to be” despite a post-pandemic slowdown, but to reinvigorate growth and expand appeal “beyond the hardcore” consumers, stakeholders should adopt a more flexible “piece of the plate” approach and...
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Food and beverage major Nestlé Professional claims there is a need to move away from marketing keywords such as “plant-based” and focus on elevating the taste of alternative protein products to boost “natural” uptake and sector growth.
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
In the European Commission’s final text published this week, any mention of methane reduction has been omitted. So have links between dietary patterns and GHG emissions, critics lament.
Emerging technologies such as 3D food printing (3DFP) are unlocking opportunities to develop nutrient-rich and personalised plant-based substitutes for traditional meat, say researchers.
Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar...
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told...
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.