News & Analysis on Food & Beverage Development & Technology
Former Chobani president Peter McGuinness – who has spent the last several years running a dairy company, albeit one that has recently launched several plant-based products - is set to take the helm at Impossible Foods, a firm on a mission to “replace...
Food and beverage companies that buy carbon offsets to compensate for emissions they cannot remove will be soon be able to purchase ones endorsed by a new accreditation scheme.
Cultivated meat players in the Netherlands have welcomed the outcome of the Dutch House of Representatives’ vote.
The natural energy drink set is buzzing with activity and Rowdy Energy is gaining strong consumer traction with the highest repeat rates in the category, and a new line of thermogenic, calorie-burning energy drinks targeting female consumers, an untapped...
The total US online grocery market hit $8.7bn in sales in February 2022, an 8.5% jump from the same period last year as consumers pursued pickup/delivery (Instacart, Amazon Fresh, and the like) options in greater frequency over ship-to-home services...
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Fonterra Co-operative Group Limited has announced its 2022 interim results, which show the coop has delivered a half year profit after tax of NZ$364m (US$249m), a total group normalized EBIT of NZ$607m (US$416m), which is a drop of 11%, and a decision to...
Israeli start-up More Foods has developed protein- and fibre-rich ‘meaty’ products made from pumpkin and sunflower seeds. FoodNavigator asks founder and CEO Leonardo Marcovitz about the line’s sustainability, nutritional, and ‘clean label’ credentials.
Special edition: Flavour trends 2022
Caramel hits the sweet spot in the flavour stakes for a number of reasons, primarily because it is loved across consumer generations, with a number of NPDs using it to bring a premium feel while bringing comfort through nostalgia.
A four year-long research and development (R&D) project has led to launch of a new low-GI bread range in Malaysia – one of several South East nations battling surges in obesity and diabetes.
A new trial will assess if probiotic yoghurt can be a cost-effective answer to hinder the progress of non-alcoholic fatty liver disease (NAFLD).