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News & Analysis on Food & Beverage Development & Technology09-Feb-2024
SCIENCE
Are preservatives killing good gut bacteria?
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut... Read more
Valio, Nomad, Kantar and more added to Positive Nutrition lineup
Next month, FoodNavigator will be welcoming a stellar lineup of speakers to its digital stage for Positive Nutrition: Healthy Innovation for the Mass Market, with speakers including Valio, Nomad Foods, Kantar Worldpanel and more.... Read more
The cost of sugar is soaring: What does this mean for food manufacturers and consumers?
From confectionery to cakes, breakfast cereals to beer, sugar is a huge part of the modern diet, but why is the cost of one of our most indulgent ingredients increasing and how will this affect both food manufacturers and consumers?... Read more
Plant-based meat made on the farm? ‘Revolutionary’ short supply chain project backed by EU
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.... Read more
Could eating beans aid cancer prevention?
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer... Read more
Fighting food waste: Finnish foodtech company is innovating to upcycle seafood side streams
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.... Read more
View all news headlines for:    Nov     Dec     Jan
MARKET TRENDS
A ‘nudge’ in the right direction? Which interventions to promote fruit and vegetable consumption are successful?
Nudge interventions across the world have been used to try to influence consumers to buy and consume more fruit and vegetables. But which interventions, which take place across many contexts, consumer groups, and settings, are the most successful?... Read more
Are we at the dawn of African agri-tech innovation?
The continent’s agtech sector is rife with challenges but the potential rewards are huge, Sherief Kesseba, managing partner at Climate Resilient Africa Fund (CRAF), tells AgTechNavigator.... Read more
3D food printing vital for creating plant-based alternatives, with buckwheat being ‘most promising’ ingredient – review
Emerging technologies such as 3D food printing (3DFP) are unlocking opportunities to develop nutrient-rich and personalised plant-based substitutes for traditional meat, say researchers.... Read more
High-protein dairy is booming, but how 'healthy' is it?
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?... Read more
An ‘all time low’ for orange juice? Disease and drought squeeze supply
Is a global orange juice shortage set to plague the beverage industry?... Read more
 NPD Trend Tracker: The chocolate edition
An NPD round-up dedicated to chocolate? Yes please. In this edition you’ll read about a Easter-themed chocolate from Lir and Guinness; a new Aero bar flavour; and a white chocolate ice cream mixed in with ‘Scandinavian mountain cranberries’. Yum.... See more
UPCOMING EDITORIAL WEBINARS
Reformulation & fortification: Changing trends in healthier foods
‘Unhealthy’ foods are in the spotlight, with shoppers wanting better-for-you alternatives. With these same consumers unwilling to compromise on taste, food manufacturers have a challenge on their hands: how can ‘baddies’ best be removed, and beneficial ingredients added, with positive nutrition in mind?
12-Mar-2024
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Plant-based under the Microscope
The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But a recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy...
12-Mar-2024
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Food as Medicine
Today’s consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the...
13-Mar-2024
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Personalised Nutrition: Tapping into data for healthier diets
Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected...
13-Mar-2024
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Food for Kids
Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the...
14-Mar-2024
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Free-From
The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of...
14-Mar-2024
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BUSINESS
How ofi plans to cut coffee supply chain emissions by 30%
Ingredients supplier ofi is setting the ambitious target of reducing supply chain carbon emissions for its coffee by 30% by 2030. So how will this be achieved and can other coffee manufacturers follow in their footsteps?... Read more
Unblocking the ‘fermentation bottleneck’: Inside Planetary’s quest to optimise protein production
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.... Read more
Gluten-free but wheat? Coeliac-safe wheat flour developed in Spain
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.... Read more
Navigating funding challenges in 2024: What alt-protein companies should know
Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar hosted by The Good Food Institute.... Read more
Novonesis: Chr Hansen and Novozymes merge to form €3.7bn ‘biosolutions’ major
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.... Read more
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