Research suggests what you eat impacts how well you sleep. Conversely, the quality of your sleep can influence dietary choices. FoodNavigator examines this complex relationship and probes the connection between sleep, diet, and health.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
The Sustainable Indoor Farming standard is being launched by Control Union UK in collaboration with the Association for Vertical Farming to ‘fill a gap’ in certification for the vertical farming sector.
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
What innovations are landing on supermarket shelves this month? In our latest round-up of new production development across Europe, we look at ‘tuna-free flakes made from Scottish seaweed and pea protein. In the Nordics, Rebl Eats is teaming up with mycoprotein...
Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.
French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
The lower barrier for entry to market for startups and emerging brands created by the surge in online grocery shopping early in the pandemic is creeping back up as consumers increasingly return to brick-and-mortar stores for the bulk of their shopping...
Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.
Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting ‘winning’ flavour combinations and product formulations.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
What solutions exist to reduce the amount of plastic in food and beverage packaging? How can they be sustainably disposed of? And are consumers ready to adopt them? FoodNavigator hears from Great Wrap, Huhtamaki, and Foodbytes! by Rabobank.
What new products are hitting supermarket shelves across Europe? Alt chocolate maker WNWN is reinventing the classic European candy bar with its new offering: Waim! Low-fat cheese brand Eatlean is expanding its presence in UK retail, and sports nutrition...
CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
Over 20 vertical farming companies have come together to commit to the development of a sustainable food system - and a sustainable controlled agriculture industry. With money pouring into the sector, ‘it has never been more important for us to define...
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Mycoprotein supplier ENOUGH is opening its flagship production facility in a move the company says will deliver ‘game-changing’ additional production capacity in the animal-free protein market.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
McCain Foods has acquired Netherlands-based Scelta Products in a deal the frozen potato giant says will strengthen its position in prepared frozen appetisers. FoodNavigator hears more.
Nestlé scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.
Packaging manufacturer Huhtamaki is investing in the sustainable packaging fund established by Emerald Technology Ventures. The hope is to uncover ‘next generation sustainable packaging solutions’.
BioBetter is a food tech start-up that aims to address one of the biggest bottlenecks facing the cultured meat sector: the high cost and low availability of growth factors. A fresh round of funding positions it to do just that.
Nestlé is dipping a toe into the increasingly crowded but still highly fragmented and nascent animal-free dairy category by teaming with startup Perfect Day to use synthetic biology to create a milk-like beverage from genetically engineered microflora...
In our latest new product development roundup, we see Israeli start-up Redefine Meat enter Finland via national restaurant distribution. In Austria, Revo Foods is rolling out three new alt seafood products into supermarkets, before targeting Germany,...
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Aliga Microalgae has acquired a state-of-the-art production facility from Duplaco in the Netherlands and will use the site to scale-up production of chlorella algae to meet demand for plant-based and vegan ingredients in global analogue food and supplement...
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
