Scotland’s Deposit Return Scheme (DRS) has been delayed. The scheme, which had been due to start in August, will not now begin until 1 March 2024. The delay is proving controversial, with many campaign groups speaking out against it. However, some drinks...
Switching to easier to recycle coffee packaging – while preserving flavour and aroma – is a key challenge facing coffee roasters, but one that Sweden-based Löfbergs claims to have solved in collaboration with Amcor.
In some ways, the Gen Z market is just like any other market. Their nutritional needs are not radically different, or radically more restricted, than those older or younger than them. However, marketing to the generation of teenagers and twenty-somethings...
From cricket protein-enriched breakfast offerings to crisps flavoured with Sriracha mayo, our latest NPD Trend Tracker covers some of the more interesting ingredient combinations to have launched of late. We also look at the rebrand of refined sugar-free...
The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.
With consumers increasingly becoming more health-conscious, personalised nutrition apps are everywhere. A multitude of apps give people nutritional advice, helping them to optimise their diet and become healthier. One such app, Youniq, uses AI technology...
Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.
A new method developed by researchers has succeeded in extending the shelf life of strawberries. Researchers tested five low-density polyethylene (LDPE) films, each infused with solutions containing combinations of plant-derived essential oils and nanoparticles...
Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...
Melodea Ltd., an Israeli green tech company, has just launched VBseal, its new sustainable packaging that is not only resistant to water vapour and oil but has heat-sealing properties.
Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?
Israeli start-up Silo has developed a vacuum sealing container system capable of extending food freshness for at least twice as long. And it has Alexa built-in, explains founder and CEO Tal Lapidot.
Market research from Verve has revealed some of the food trends that are taking TikTok by storm and how the industry may leverage the platform for commercial success.
We’re setting the stage, we’re checking our mics, we’re preparing to welcome you to central London this week for Positive Nutrition Summit: Healthy Innovation for the Mass Market.
What new food and beverage products are hitting shelves? With functional foods on-trend, we look at a ‘living soda’ containing both prebiotics and probiotics in the UK. Elsewhere in the health and wellness space, we see coffee infused with Lions Mane...
From milkshakes to energy bites, gummies and ‘functional sprays’, German start-up Just Legends has gamers’ specific nutritional needs covered, CEO and co-founder Ole Schaumberg tells FoodNavigator.
Danish start-up Mello is vying to advance current ‘state of art’ microencapsulation techniques after unveiling a new proprietary technology that it claims is able to better deliver functionally effective probiotics and bioactives. How?
EIT Food, the world’s largest food innovation community, has announced the results of its Marketed Innovation Prize, designed to reward innovative food start-ups that have successfully brought products or services to market. EIT Food is supported by the...
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
Despite slow recovery in passenger volumes and high street footfall, food to go increased by +31.7% in 2022 to a value of £21.4 billion, just +0.9% ahead of its 2019 total, reveals Lumina Intelligence’s Food to Go Report 2023. The key drivers of growth...
A ‘velvety smooth’ new coffee experience has landed in Italy, where Starbucks is serving up lattes, cold brews and espressos with a tablespoon of extra virgin olive oil.
On International Women’s Day manufacturers and retailers are being urged to continue to commit to better represent the menopause in product development, FoodNavigator hears.
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
Zimbabwean farmers are poised for greater yield and income gains as a result of a recent agricultural innovation breakthrough – the release of a new hybrid of white sorghum (great millet) that also promises greater resilience to erratic rainfall.
Consumer health may suffer as global venture capital funding levels off. Conversely, this opens food innovation opportunities in areas relating to reformulation, FoodNavigator learns.
In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?
Both the US and Singapore have seen cultivated meat products pass through their regulatory processes, yet the two governments approach novel foods in different ways. Which challenges and opportunities exist within these regulatory frameworks, and what...
Danone’s specialised nutrition business Nutricia has developed its first plant-based ready-to-drink medical nutrition supplement. Fortimel PlantBased Energy is the product of an intensive three-year R&I effort. FoodNavigator hears from Manuela Borella,...
What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?
The Kraft Heinz Company is getting experimental with its mayonnaise, mixing it with either siracha, mustard, or barbecue sauce in three new products. Other collaborations covered in our new product development round-up include a tie-up between KitKat...
Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator.
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives.
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
In Germany, food major Nestlé is testing the use of reusable stainless-steel containers, rented from start-up Circolution, for its Nesquik cocoa brand.
