Fancy some ashwagandha in a chocolate hazelnut spread? What about fish-free tuna spread on a salad? Or a Pizza Express classic you can make and eat at home? These are just some of the innovations covered in our latest new product development photo gallery....
Mintel's global consumer trends report for 2023 reveals that consumers are keeping two things front of mind when buying products - brand ethics and their own mental wellbeing.
According to new research out of Scandinavia, vertical farming has a ‘mixed sustainability performance’, often requiring more energy than field agriculture. Given the dramatic rise in energy costs, how can the sector survive?
Functional beverages are a thriving category – but what exactly are consumers looking for in their drinks? From cannabis beverages to ‘think drinks’, hear from a panel of experts as this free-to-attend webinar explores the potential of the category.
EIT Food’s Learning Services for Employers programme – created with academic and corporate partners, including the University of Reading and the Fraunhofer Institute, and in consultation with industrial partners such as PepsiCo – provides a clear benchmark...
The market researcher’s latest ‘FMCG Demand Signals’ has revealed that private labels now make up 36% of total FMCG value sales in Europe (€216bn) – up from 34% earlier this year, illustrating the extent retailers are trying to manage the impact of rising...
More people are choosing to adopt more balanced lifestyles during lunch breaks, with healthy food orders doubling since 2019, according to new report from Uber for Business.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
Signatories to the Global Commitment and Plastic Pact – which includes more than 20 packaged food and beverage producers – are unlikely to all meet 2025 targets designed to ‘tackle plastic pollution at its source’.
Which new product developments have caught our eye this week? In Scotland, BrewDog is turning a range of spirits from any batches of beer that doesn’t meet its standards. Further south, Fix8 is developing vitamin C-enriched kombucha, while botanicals...
Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.
Europe’s consumers are displaying signs of severe ‘inflation fatigue’ as they face a declining standard of living that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, warns a sobering report from IRI.
This week’s look at new food and beverage launches includes cookie dough and ice cream dessert ranges from Doughlicious, while personalised nutrition platform Vitl has launch new vitamin and protein bars.
After five days of showcasing food and beverage products from around the world, SIAL 2022 in Paris has come to a close. FoodNavigator was on the ground, meeting with newcomers and category leaders alike to discuss trends, new product development, and...
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?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
In this week's roundup of the hottest food and beverage products hitting the shelves, we hear about Love Cocoa's latest innovation - cheesy chocolate - and learn how seafood brand Young's wants to bring a restaurant experience home as the...
Sustainability may be a rising priority influencing consumer purchases, but optimistic projections that 2022 would be the year of the ‘climatarian’ appear to be a bit premature – giving brands and retailers more time to improve and finetune their positioning...
Environmental finance provider RePurpose Global has launched the Plastic Reality Project, a first of its kind initiative dedicated to ‘upskilling’ corporate leaders with ‘knowledge and experiences’ to help shape their plastic reduction efforts. Hot on...
While consumers today are exploring more money-saving strategies such as choosing lower-cost items and cooking from scratch, their personal values around health and well-being and the planet have not wavered, according to research from Innova Market Insights.
Researchers want to know whether placing a traffic light rating of eco-friendliness next to dishes on a menu increases the likelihood of diners choosing more sustainable options.
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.
Premiumization has been key in the low and no alcohol category to date. With the cost-of-living crisis, does this open up opportunities for the low and no alcohol category to develop products in the economy space?
The EU’s recent approval of its controversial deforestation regulation is expected to drive up the cost of palm oil and other affected commodities, and thus food and beverage prices, amid ongoing inflationary pressures that have already affected a majority...
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...
EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
While hard seltzer has been in the limelight over the last few years, cocktails and long drinks are forecast to command a greater share of the RTD category by 2026 with premium and fuller-flavored drinks driving forward innovation.
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
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...
Around 35% of the largest European and US meat and dairy companies do not disclose their environmental targets – something that could turn into a ‘competitive disadvantage’ as retailers and consumers demand transparency about sustainability.
This week’s look at new food launches includes spicy sauces and relishes inspired by Tunisian and Libyan cuisine, and an expanded range of premium instant noodles.
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
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.
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.
