Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
Consumers are adapting their attitudes about food to a changing climate and aiming for more sustainable eating habits, research in Tetra Pak’s 2023 Index suggests. The research also indicated that consumers are gravitating towards healthier products,...
Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
There are many reasons why people choose to order healthy food at restaurants, and a new study shows that the font size of calorie counts on menus is one of them. People can be influenced to order healthy options, the study suggests, by the calorie count...
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....
A row has broken about a UK government healthy eating tool for families and children that campaigners say is promoting ultra-processed foods despite their links to cancer, heart disease and early death.
FoodNavigator presents Positive Nutrition 2023: Healthy Innovation for the Mass market. The three-day event will cover topics ranging from reformulating HFSS products to wellness ingredients and food as medicine. And the first batch of speakers has just...
FoodNavigator’s Positive Nutrition event, which is transitioning to a face-to-face conference in 2023, will place the link between diet and wellness under the microscope as it unpicks the innovation opportunities that can support improved population health.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap?
Nutritional labelling and government-backed dietary guidelines are designed to deliver the greatest good, to the greatest number of people. But this nutritional advice and information is often based on flawed or incomplete data. Scientists at Aberystwyth...
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...
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
No amount of alcohol is beneficial if you are younger than 40, mostly because of alcohol-related deaths by auto accidents, injury and homicide, claims a new global study published by The Lancet.
Danone marked a ‘decade of commitment’ to exploring the link between human health and the microbiome through its latest Fellowship Grant Program. We caught up with Dr Miguel Freitas, VP of Scientific Affairs, to find out more about what we’ve learnt over...
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap? And how can the food industry tap into this to support growth in the plant-based...
The Mediterranean diet is often held up as the gold standard of healthy eating. But fresh research has identified a new kid on the block: the Nordic diet.
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
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...
Demand for healthy snacks is increasing – and as it does the number of products trying to claim a health halo is also on the rise. But what happens when the nutrition doesn’t live up to claims being made?
Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition Business.
Differences in culture, language and enforcement policies between European countries mean consumers are failing to understand health claims on food packets.
The UK is poised for the implementation of new junk food marketing and promotional restrictions next year. This is a 'total game-changer' for healthy kids food, the FoodNavigator Podcast hears.
European food policy needs to create ‘enabling environments’ that mean healthy and sustainable choices are the default, according to a coalition of civil society organisations.
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
COVID-19 changed how consumers eat and shop. But as much of the world unlocks and we emerge into the ‘new normal’ of a post-COVID era, what trends will stick?
The supermarklet has come under fire from investors who argue the company needs to increase the proportion of healthy food in its sales mix. But the UK supermarket group hit back, highlighting its work to reformulate vertically integrated own label lines.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
“Italy can be a leader in the ecological transition,” Italy’s new environment minister said this week. But comments on the need to reduce meat consumption have proven controversial – and sparked a backlash from the meat lobby.
Danone is coming under increasing investor pressure to invigorate its brands – an effort that requires innovation and investment. The group’s International CEO, Véronique Penchienati-Bosetta, says that the company’s new ‘Local First’ strategy will deliver...
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Griffith Foods’ quest for 'purpose-driven' growth illustrates the health, nutrition and sustainability drive among ingredient suppliers as they pivot towards the demands of manufacturers and end consumers.
Cereal crops like maize and wheat deserve greater consideration as part of a healthy, nutritious diet, according to a new paper. FoodNavigator caught up with the authors to learn why.
An 'interactive nutrition' startup is being launched in the Netherlands which aims to pull together supermarkets, caterers and services in one highly personalised and future-friendly nutrition platform.
The argument that plant-based foods are healthier and more sustainable than animal-based products has become increasingly common. However, experts warn that the ‘unintended adverse consequences’ of any push to eliminate meat, dairy, eggs and fish from...