Natural mineral and spring water brands are built on their provenance, making their source a unique part of who they are. But with increasing pressure from man's impact on the planet, how are brands protecting their water for the future?
Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
Food waste has become a huge topic in the sustainability side of the food industry in the past few years, alongside safe ingredients, plastic use and greenhouse gas emissions.
People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
As part of a field trip for delegates at the World Cocoa Foundation Partnership Meeting in Sao Paulo in October, the WCF organized a visit to CEPLAC so industry experts could see for themselves the work being carried out to not only help and promote Brazil's...
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
Independent cocoa expert Ray Major provides an oversight of how cocoa has continued to survive against all the odds by adopting the cabruca method to manage the most valuable of crops.
With just five months to go until Brexit – and little clarity on the UK’s future trading relationship with the EU – British food makers are worried. Here are some insights into what is keeping them up at night.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Juana Botero, director sustainability at Casa Luker, on how the cocoa industry is taking the fight to the drugs gangs by building a successful human-centred business with social inclusion throughout the supply chain based on empathy and support for the...
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
The Plastic Soup Foundation has partnered with VU University Amsterdam (Free University) on a three-year project to analyse the direct effects of plastics and additives in plastic.
Finnish food manufacturer Fazer has identified the top five food trends for Nordic consumers in 2019, based on a 4000-strong survey and analyst insights.
A human intervention trial conducted by Food for Health Ireland (FHI) scientists at University College Dublin, found that when Irish full fat cheddar cheese was consumed for six weeks, it did not raise blood cholesterol levels.
Scottish food tech group Intelligent Growth Solutions (IGS) has opened its first demo indoor vertical farm in a bid to meet rapidly expanding demand for vertical farming solutions.
While phrases such as ‘eating clean’ are starting to appear more frequently in consumer marketing, Mintel research shows some consumers are confused by the term ‘clean’ when used on pack, says Stephanie Mattucci, Mintel’s associate director for food science,...
Sugar reduction and ambient drinking yogurt are two of the most interesting trends in Latin America at the moment, but both present technical challenges to food and beverage companies. Hydrocolloids are part of the solution, explains CP Kelco’s regional...
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
Cell-cultured and fermentation-based milk proteins, egg whites and meat are creating novel challenges for food marketers and regulators, but as long as products are safe and shoppers are not being misled, regulators should not stymie innovation by favoring...
As the world’s population increases and squeezes limited resources, everyone will have to do more with less – and one tool that can help with this is enzymes, such as those made by Novozymes.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
If plant-based ‘milk’ is keeping some parts of the dairy industry – and the FDA commissioner – awake at night, what might milk producers make of the latest innovation to emerge from Silicon Valley: animal-free dairy (casein and whey made without cows)?...
Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.
Thousands of anecdotal reports collected by the Center For Science in the Public Interest and others correlating artificial dyes, such as Red 40, with behavior problems have prompted some parents to seek naturally colored products – many of which fall...
Using LED lighting, hydroponics and climate control, Farm.One vertical farm in New York is growing in success to deliver year-round fresh plants and herbs to its customers.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
Amid the growing number of clean meat start-ups, Israeli Supermeat says it has a difference. "Our technology is unique because we know that, from day one, that our products are scalable," said co-founder Shir Friedman.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
The Scottish Association of Meat Wholesalers (SAMW), held in Glasgow last weekend, was a key opportunity for the red meat sector to gain an understanding into what the future might hold for the industry.
With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
When Natural Machines printed a branded manufacturer's product using "fresh, real" ingredients, the company tried to shut it down. But this technology is coming and manufacturers can make it work for them, says the co-founder.
