News & Analysis on Food & Beverage Development & Technology
Discovering a white space for nutritious and functional protein snack bars while working several jobs in fitness and in corporate marketing, Michelle Razavi and Nikki Elliott launched ELAVI's collagen protein bars months before the pandemic. Driven by...
Summer Fancy Food Show
FoodNavigator-USA spoke to Scott Protein Balls' co-founder, Lori Levine and Tricia Williams, CEO, Daily Dose about how the protein snack brand continues driving growth through convenient formats, nutrition, transparency and activism during the Summer...
News in brief
German food biotech start-up BLUU Seafood says it has secured the necessary capital to focus on the regulatory approval of its first products after raising EUR 16 million.
Tomatoes are one of Europe’s favourite fruits, and are involved in a wide range of meals from pizza and pasta to salad and full English breakfast. Several advancements have introduced new insights into tomato cultivation.
According to the proposal, Member States are to reduce food waste by 10% in processing and manufacturing, and 30% jointly at retail and consumption levels, by 2030.
Summer Fancy Food Show
At the Summer Fancy Food Show in New York City late last month emerging and established brands were going back to basics with simplified ingredients, streamlined packaging, clear cut benefits and natural – if not always familiar – flavor profiles.
Our latest NPD Trend Tracker looks at chilled ready meals made from a plant-based flour extracted from the root of the konjac yam plant, while a London brewery claims to have made the world’s first carbon-negative beer without using carbon offsetting....
Summer Fancy Food Show
Even though women make up half of marathon runners, only 2.5% of sports nutrition products explicitly target them, and those that do tend to be more expensive and tend to be rated poorly, forcing many female athletes to compromise their health by...
Summer Fancy Food Show
While canned fish is seeing a comeback thanks to TikTok, Summer Fancy Food Show featured a few brands at the show, arguably giving them more visibility on their products and ESG initiatives.
The Commission noted the proliferation of generative AI will likely make it easier for bad actors to write fake reviews. However, the FTC's plan to impose hefty fines may be enough to deter deceptive practices.
The popularity of organic wine in France continues to grow: with consumers drawn by the perception of products that are more environmentally friendly, better for health and with a fairer production chain.
A research review has highlighted the numerous beneficial components found in cacti, including dietary fibre, minerals, phenolic compounds, and antioxidants
Paid for by T. Hasegawa USA
Economic factors are leading consumers away from restaurants and toward outdoor cooking and group gatherings this summer – and it’s all fueled by advancements in flavor science.
Sustainabilty
London-based sustainable chocolate brand Love Cocoa’s mission to drive positive change within the chocolate industry has received an added boost after recognition as a certified B Corporation, achieving an overall B Impact Score of 88.3.
Liqueur heavyweight Jagermeister is looking to broaden its market appeal to consumers beyond the college age group that it is conventionally associated with two new products.
There are three major concerns about the use of AI in the food industry, with the majority of benefits at present related to market research and advertising strategies – as evidenced by Coca-Cola – according to an industry expert.
Fonterra says the microbiome is increasingly taking the centre stage when it comes to human health, with its new nutrition science venture arm identifying China and US as key investment targets for personalised solutions.
Today we can announce the finalists for the NutraIngredients-Asia Awards 2023.
In paid partnership with Apura Ingredients
Reduced or no sugar claims in food and beverages are on the rise. As consumer demand grows, how can manufacturers unlock opportunities and create great-tasting, healthier alternatives?