Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
Steve Cahillane said the breakfast cereal giant – which so far has essentially avoided hiking prices – is finally expecting to crumple amid worsening inflation, lingering supply chain disruptions, a workers’ strike, a plant fire and the war in Ukraine.
Kellogg’s UK has accused the Department of Health and Social Care of allegedly failing to enter into a ‘reasonable conversation’ to consider what the addition of milk or yoghurt would have on the nutritional value of a bowl of breakfast cereal.
The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.
Just as British cuisine thought its days as the butt of jokes might be over, along comes research celebrating one of the UK’s most unsophisticated of snacks: the crisp sandwich.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European Institute...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
The Federation of Bakers (FOB) warns the next six months will be a bumpy ride for the baking industry, with impending cost increases and supply uncertainty not seen in the past generation, ‘if ever’.
The UK hopes to be at the vanguard of CBD innovation and investment after the country’s Foods Standards Agency created a list of more than 3,500 food products permitted for sale to consumers.
In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.
Ingredients supplier Roquette has announced an investment plan of €25 million for liquid and powder polyols between 2022 and 2024 at its site in Lestrem in North-East France.
European grocery CEOs have a generally negative outlook on market conditions for this year, reveals a new report from McKinsey & Company and EuroCommerce.
Private labels are bouncing back after stalling during the pandemic when consumers sought sanctuary from the familiarity offered by the big-name brands.
Precision technology, assisted by photonic technology, allows a faster, lighter, more durable, and much cheaper way of producing plants and animals believe Dutch growers.
Scaling back livestock production? Tougher regulation of commodity trading? Pushing back green legislation? FoodNavigator looks at what can be done to limit the impact of this latest food price crisis.
ADM has developed PearlEdge, a proprietary white colour solution that it says fills a ‘vital white space’ in the market. “We saw the need for plant-based white colorants that tick the boxes on brilliance, stability and uniformity,” Hélène Moeller, Vice...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
Maximum levels of Delta-9-THC in hemp seeds and hemp oil have been established across the bloc, putting an ‘end’ to ‘internal market fragmentation’, according to the European Industrial Hemp Association (EIHA).
In a study in which they say will help eradicate major wheat diseases, researchers have assembled the genome of bread wheat and identified the gene responsible for stripe rust resistance.
The recipe kit provider has introduced free limited-edition ‘Flavour Saviour’ kits in partnership with the charity AbScent to help consumers ‘retrain their senses and rediscover the joy of mealtimes’.
Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel production technology works.
Nearly a third of the world's crop fields will be unsuitable for food production by the end of this century unless carbon emissions are curbed, warns the latest instalment of the IPCC climate change report.
New research from the food waste campaigner claims to challenge the status quo of the way retailers sell fresh uncut fruit and vegetables, highlighting that it should change significantly in the future.
With prices rising faster than in decades and with wages failing to keep up, food manufacturers and retailers are vying to maintain volume, margin and growth, reveals IRI International.
Carbon offsetting proponents claim the controversial practice can make responsible firms bear the costs of climate change, though they acknowledge the need to become more transparent and accountable.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
General Mills continues to hunt aggressively for acquisitions to build out its five core platforms, including cereal, ice cream, snack bars, Mexican food and pet food, and to consider strategic divestitures as part of a broader strategy to reshape its...
The world is producing twice the amount of plastic as it did two decades ago and most of it is ending up in landfill, incinerated or leaking into the environment, according to a new report from the OECD.
Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.
Quorn is the latest food company to unveil plans to look into the deployment of green hydrogen technology at its facilities in order to cut down on fossil fuel use and meet climate targets.
NewClimate Institute has released a report accusing big companies like Nestlé and Unilever of putting out ‘ambitious sounding’ carbon goals that have ‘very low integrity’. The food giants – both of whom have made net zero pledges – reject this conclusion.
Belgium academics have unveiled a new environmental labelling system that enables easy recognition of the degree of environmental sustainability of food and beverages at point of sale.
Sustainability labels and classifications, such as organic, fair trade and animal welfare, can have a positive impact on consumer acceptance and can raise awareness, but they are yet to actually drive more sustainable consumer behaviour, according to...
Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).
Brexit bureaucracy and the rising cost associated with doing business with the EU is going to be felt at the checkout the British Meat Processors Association warned in the same week the Government published its White Paper espousing the 'benefits...
New research shows that half of UK consumers want to reduce their carbon footprint by making changes to their food choices. However, FoodNavigator hears, brands focusing in on eco messaging should be cautious: ‘Underestimating cynicism is dangerous’.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
