‘The sensory seekers are coming’: why food and beverage brands need ‘the most impactful innovations that appeal to multiple senses’

Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time theyâre needed more than ever, FoodNavigator hears.

Read more about it via https://www.foodnavigator.com/Article/2022/09/30/The-sensory-seekers-are-coming-why-food-and-beverage-brands-need-the-most-impactful-innovations-that-appeal-to-multiple-senses?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘World’s first’ digital twin for NPD launched to predict flavour combinations and buying intent

Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting âwinningâ flavour combinations and product formulations.

Read more about it via https://www.foodnavigator.com/Article/2022/09/30/foodpairing-develops-world-s-first-digital-twin-for-npd-to-predict-buying-intent?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

When will novel mycelium-based foods enter the European market?

Innovators developing novel alternative proteins from mycelia â the root-like structure from which fungi grow â are keen to launch in Europe. We look at the hurdles standing in their way.

Read more about it via https://www.foodnavigator.com/Article/2022/09/30/Novel-mycelium-food-When-will-it-hit-the-European-market?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Bringing food to the ‘centre of the table’ at COP27: ‘In Glasgow we made commitments, in Cairo we implement them’

Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last yearâs UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And whatâs in-store for COP28 in Dubai?

Read more about it via https://www.foodnavigator.com/Article/2022/09/28/COP27-What-Clim-Eat-and-Infarm-want-to-see-in-Egypt?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Bringing food to the ‘centre of the table’ at COP27: ‘In Glasgow we made commitments, in Cairo we implement them’

Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last yearâs UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And whatâs in-store for COP28 in Dubai?

Read more about it via https://www.foodnavigator.com/Article/2022/09/28/cop27-what-clim-eat-and-infarm-want-to-see-in-egypt?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Europe’s first mycelium-based ‘ultra-realistic’ steak alternative under development

In the UK, Adamo Foods has secured funding and investment to complete the development of âEuropeâs first convincing beef steak alternativeâ, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.

Read more about it via https://www.foodnavigator.com/Article/2022/09/28/adamo-foods-develops-europe-s-first-ultra-realistic-steak-alternative?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

EU ‘wastes more food than it imports’, claims new report

The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a âfood wasteâ scandal.

Read more about it via https://www.foodnavigator.com/Article/2022/09/28/eu-wastes-more-food-than-it-imports-claims-new-report?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

New DSM enzyme can reduce oat milk production time, resulting in cost and sustainability wins

The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.

Read more about it via https://www.dairyreporter.com/Article/2022/09/28/New-DSM-enzyme-can-reduce-oat-milk-production-time-resulting-in-cost-and-sustainability-wins?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

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 plant-based innovators delivering âultra-processed, ultra-unhealthyâ products?

Read more about it via https://www.foodnavigator.com/Article/2022/09/28/plant-based-innovators-push-back-at-ultra-processed-ultra-unhealthy-critique?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Don’t fear consumer neophobia when designing upcycled food products, experts stress

Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigatorâs Climate Smart Food has heard.

Read more about it via https://www.foodnavigator.com/Article/2022/09/27/don-t-fear-consumer-neophobia-when-designing-upcycled-food-products-experts-stress?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Unilever CEO Alan Jope to step down: An opportunity to ‘rebuild confidence’ after failed GSK buyout?

After five years at the helm, Alan Jope has announced his intention to retire from Unilever. What will his legacy be? And who will succeed him?

Read more about it via https://www.foodnavigator.com/Article/2022/09/27/unilever-ceo-alan-jope-to-step-down-an-opportunity-to-rebuild-confidence-after-failed-gsk-buyout?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Meat distributor to bring ‘world’s first’ cell-cultured wagyu beef to Europe via Orbillion Bio tie-up

The duo will work together on manufacturing capabilities and will co-manage regulatory approval processes in Europe.

Read more about it via https://www.foodnavigator.com/Article/2022/09/27/Orbillion-Bio-prepares-for-cell-cultured-wagyu-beef-sales-in-Europe-via-Luiten-Food-partnership?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Personalisation, the microbiome and the future of food: ‘We’ve only been able to scratch the surface of what’s possible’

As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.

Read more about it via https://www.foodnavigator.com/Article/2022/09/27/personalisation-the-microbiome-and-the-future-of-food-we-ve-only-been-able-to-scratch-the-surface-of-what-s-possible?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How meat and dairy production is moving to be part of a food system fix

Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigatorâs Climate Smart Food heard.

Read more about it via https://www.foodnavigator.com/Article/2022/09/26/How-meat-and-dairy-production-is-moving-to-be-part-of-a-food-system-fix?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Reformulation: Trials and tribulations in 2022

A year like no other, favoured tagline of the pandemic, could easily apply to food and drink reformulation in 2022.

Read more about it via https://www.foodmanufacture.co.uk/Article/2022/09/26/Reformulation-Trials-and-tribulations-in-2022?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Consuming dairy slashes risk of type 2 diabetes - study

Italian researchers have discovered that eating certain animal products including dairy could reduce the risk of developing the chronic disease.

Read more about it via https://www.dairyreporter.com/Article/2022/09/22/Consuming-dairy-slashes-risk-of-type-2-diabetes-study?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Scottish researchers track currents to new insights into shellfish farming

Scientists have been tracking mussel larvae movements to give insights into where and how to grow them.

Read more about it via https://www.foodnavigator.com/Article/2022/09/23/scottish-researchers-track-currents-to-new-insights-into-shellfish-farming?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

MicroHarvest to scale ‘world’s fastest protein production system’ for 2023 market entry

A Series A injection will see MicroHarvest âramp upâ production with a new pilot plant in Lisbon. The start-up plans to commercialise next year.

Read more about it via https://www.foodnavigator.com/Article/2022/09/23/MicroHarvest-to-scale-world-s-fastest-protein-production-system-for-2023-market-entry?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Reduce, recycle, rethink: Why industry backs three-pronged remedy to plastic problem

How can industry help stem plastic pollution? From packaging redesign to recycling promotion, the Consumer Goods Forum and Refresco Group weigh inâ

Read more about it via https://www.foodnavigator.com/Article/2022/09/23/reduce-recycle-rethink-why-industry-backs-three-pronged-remedy-to-plastic-problem?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘It’s critical for the development of the child’: How gut health is pioneering innovation in infant formula development

Danone discusses the growing knowledge about the link between gut health and infant health, and the steps its formula is taking to ensure optimal nutrition intake for babies during the pivotal first 1000 days of life.

Read more about it via https://www.foodnavigator.com/Article/2022/09/23/it-s-critical-for-the-development-of-the-child-how-gut-health-is-pioneering-innovation-in-infant-formula-development?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

General Mills’ new digital rewards program, marketing drive sales, consumer loyalty

General Mills is gaining market share and driving higher sales despite ongoing supply chain challenges and price hikes thanks in part to strategic investments in brand building and digital consumer engagement, including through a new rewards program, as well as expanded production capacity for popular key brands.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/09/21/general-mills-new-digital-rewards-program-marketing-drive-sales-consumer-loyalty?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Protein bars getting smaller with less protein, and must satisfy all senses

Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.

Read more about it via https://www.nutraingredients.com/Article/2022/09/22/Protein-bars-getting-smaller-with-less-protein-and-must-satisfy-all-senses?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Why ex Alpro CEO is moving from Danone to The Protein Brewery: ‘I want us to be the leaders in fermented fungal food ingredients’

Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and whatâs next for the novel food ingredient Fermotein.

Read more about it via https://www.foodnavigator.com/Article/2022/09/21/Why-ex-Alpro-CEO-is-moving-from-Danone-to-The-Protein-Brewery-I-want-us-to-be-the-leaders-in-fermented-fungal-food-ingredients?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Green power: Arla to meet 100% green electricity target in Denmark

Europeâs largest dairy group has signed a long-term agreement with Eurowind Energy to deliver renewable electricity to all of the co-op's Danish farms and production hubs by 2025.

Read more about it via https://www.dairyreporter.com/Article/2022/09/21/Green-power-Arla-to-meet-100-green-electricity-target-in-Denmark?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

What’s next in sugar reduction? Ingredient innovators weigh in

Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isnât coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.

Read more about it via https://www.foodnavigator.com/Article/2022/09/21/what-s-next-in-sugar-reduction-ingredient-innovators-weigh-in?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Green power: Arla to meet 100% renewable electricity promise in Denmark

Europeâs largest dairy group has signed a long-term agreement with Eurowind Energy to deliver green electricity to all of Arlaâs Danish farms and production hubs, fulfilling its promise of sourcing all of its electricity through renewables in the country.

Read more about it via https://www.dairyreporter.com/Article/2022/09/21/green-power-arla-to-meet-100-green-electricity-promise-in-denmark?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Industry Insights from NIZO: Sustainable food processing offers path through the energy crisis

Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?

Read more about it via https://www.foodnavigator.com/Article/2022/09/21/Industry-Insights-from-NIZO-Sustainable-food-processing-offers-path-through-the-energy-crisis?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Why ex Alpro CEO is moving from Danone to The Protein Brewery: ‘I want us to be the leader in fermented fungal food ingredients’

Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and whatâs next for the novel food ingredient Fermotein.

Read more about it via https://www.foodnavigator.com/Article/2022/09/21/why-ex-alpro-ceo-is-moving-from-danone-to-the-protein-brewery-i-want-us-to-be-the-leader-in-fermented-fungal-food-ingredients?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Beating the bioreactor bottleneck… German start-up plans ‘bigger and more out-of-the-box ways’ to scale cultivated meat

Germanyâs The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.

Read more about it via https://www.foodnavigator.com/Article/2022/09/20/Beating-the-bioreactor-bottleneck-German-start-up-plans-bigger-and-more-out-of-the-box-ways-to-scale-cultivated-meat?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How new processing techniques have ‘great potential’ to make food more sustainable

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

Read more about it via https://www.foodnavigator.com/Article/2022/09/20/how-new-processing-techniques-have-great-potential-to-make-food-more-sustainable?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

From beer-friendly biltong to air fryer-friendly jackfruit

This weekâs round up of new products features Made For Drinkâs South African-inspired, beer-friendly biltong, made from 100% grass-fed Irish beef, while Biffâs Plant Shack has launched a range of Jackfruit products with specific air-frying instructions.

Read more about it via https://www.foodnavigator.com/Article/2022/09/20/From-beer-friendly-biltong-to-air-fryer-friendly-jackfruit?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘Empowering companies to measure and communicate positive impact’: Alt protein advocates develop reporting framework to communicate ESG credentials

FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having â and increase investment in the space.

Read more about it via https://www.foodnavigator.com/Article/2022/09/16/Empowering-companies-to-measure-and-communicate-positive-impact-Alt-protein-advocates-develop-reporting-framework-to-communicate-ESG-credentials?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘This technology represents a paradigm shift for the animal-free dairy market’: Another food-tech start-up promises to scale precision fermentation-derived cheeses

Franceâs Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a â12 million Series A financing round.

Read more about it via https://www.foodnavigator.com/Article/2022/09/16/this-technology-represents-a-paradigm-shift-for-the-animal-free-dairy-market-another-food-tech-start-up-promises-to-scale-precision-fermentation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable âroot-likeâ structure to market?

Read more about it via https://www.foodnavigator.com/Article/2022/09/16/how-mycelium-innovation-is-unlocking-the-potential-of-the-fungi-kingdom?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

ECA Cocoa Forum 2022 ends with a shared vision on transparency and traceability

With 420 million hectares of forest cover lost in the past 30 years, the debate on deforestation and traceability in the cocoa supply chain took up the last day of the ECA Cocoa Forum 2022, held in Rome.

Read more about it via https://www.confectionerynews.com/Article/2022/09/16/eca-cocoa-forum-2022-ends-with-a-shared-vision-on-transparency-and-traceability?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘Empowering companies to measure and communicate positive impact’: Alt protein advocates develop reporting framework to communicate ESG credentials

FAIRR Initiative and the Goof Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having â and increase investment in the space.

Read more about it via https://www.foodnavigator.com/Article/2022/09/16/empowering-companies-to-measure-and-communicate-positive-impact-alt-protein-advocates-develop-reporting-framework-to-communicate-esg-credentials?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

'Yellow pea is full of promise and potential': Equinom and AGT partner to commercialize ultra-high yellow pea protein

Equinom has partnered with AGT Food and Ingredients Inc. to bring commercial quantities of its non-GMO ultra-high protein yellow pea protein ingredients to market and co-create a portfolio of functional plant-based ingredients.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/09/14/Equinom-and-AGT-partner-to-commercialize-ultra-high-yellow-pea-protein?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Nestlé translates infant brain development discovery into 'NutriLearn' product

Nestlà scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.

Read more about it via https://www.nutraingredients.com/Article/2022/09/14/Nestle-translates-infant-brain-development-discovery-into-NutriLearn-product?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

EU Parliament: ‘We have no choice but to ramp up our efforts to halt global deforestation’

Members of the European Parliament (MEPs) voted today on the EU draft law on deforestation, including due diligence obligations for EU financiers investing in forest-risk sectors.

Read more about it via https://www.feednavigator.com/Article/2022/09/13/EU-Parliament-We-have-no-choice-but-to-ramp-up-our-efforts-to-halt-global-deforestation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

From lettuce to insects to fish: Research investigates how nanoplastics can move up the food chain

Nanoplastics can be transferred from contaminated soil to plants. When those plants are fed to insects, who are themselves eaten by fish, a potential health risk is presented to humans, according to fresh research out of Finland.

Read more about it via https://www.foodnavigator.com/Article/2022/09/13/from-lettuce-to-insects-to-fish-research-investigates-how-nanoplastics-can-move-up-the-food-chain?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Coca-Cola confident 2 years after reorganization despite ‘all the inflationary weirdness’

The Coca-Cola Co.âs decision early in the pandemic to dramatically restructure, including consolidating 17 business units into nine, laying off thousands of employees and discontinuing a slew SKUs, may have appeared âslightly quick off the middle,â but it was âa very conscious decisionâ that two years later is delivering on its goals, according to CEO James Quincey.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/09/13/coca-cola-confident-2-years-after-reorganization-despite-all-the-inflationary-weirdness?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Huhtamaki invests in sustainable packaging fund to ‘drive next-generation innovation’

Packaging manufacturer Huhtamaki is investing in the sustainable packaging fund established by Emerald Technology Ventures. The hope is to uncover ânext generation sustainable packaging solutionsâ.

Read more about it via https://www.foodnavigator.com/Article/2022/09/13/huhtamaki-invests-in-sustainable-packaging-fund-to-drive-next-generation-innovation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘The Elixir of Youth’? Omega-3s linked to younger ‘biological age’

Data from the scientific literature âoverwhelminglyâ supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.

Read more about it via https://www.nutraingredients.com/Article/2022/09/13/the-elixir-of-youth-omega-3s-linked-to-younger-biological-age?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Start-up harnesses caseins and dairy fatty acids to develop ‘next generation’ of cheese

Franceâs Nutropy says it is primed to lead the development of a B2B âcheesable milk solutionâ after raising â2 million.

Read more about it via https://www.foodnavigator.com/Article/2022/09/12/Start-up-harnesses-caseins-and-dairy-fatty-acids-to-develop-next-generation-of-cheese?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Fonterra expands nutrition portfolio with Nutiani

The co-opâs new B2B wellbeing nutrition brand will enable Fonterra to branch out further into non-dairy ingredients and solutions.

Read more about it via https://www.dairyreporter.com/Article/2022/09/08/Fonterra-expands-nutrition-portfolio-with-Nutiani?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Start-up harnesses caseins and dairy fatty acids to develop ‘next generation’ of cheese

Franceâs Nutropy says it is primed to lead the development of a B2B âcheesable milk solutionâ after raising â2 million.

Read more about it via https://www.foodnavigator.com/Article/2022/09/12/start-up-harnesses-caseins-and-dairy-fatty-acids-to-develop-next-generation-of-cheese?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

NPD Trend Tracker: From 3D-printed meat to seafood alternatives

In our latest new product development roundup, we see Israeli start-up Redefine Meat enter Finland via national restaurant distribution. In Austria, Revo Foods is rolling out three new alt seafood products into supermarkets, before targeting Germany, Denmark, and the UK. In Britain, Richmond has undergone a redesign, and James Cadburyâs plant-based chocolate brand, H!P, is gearing up for Christmas. Scroll through the photo gallery for moreâ

Read more about it via https://www.foodnavigator.com/Article/2022/09/12/NPD-Trend-Tracker-From-3D-printed-meat-to-seafood-alternatives?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Puratos and Shiru join forces to create plant-based protein ingredients for baked goods

Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.

Read more about it via https://www.confectionerynews.com/Article/2022/09/12/puratos-and-shiru-join-forces-to-create-plant-based-protein-ingredients-for-baked-goods?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Fazer confectionery explores cell-cultured cocoa for future markets

Fazer Confectionery is researching the potential of growing cocoa by adopting cellular agriculture to maintain its core commitment to sourcing raw materials sustainably.

Read more about it via https://www.confectionerynews.com/Article/2022/09/09/fazer-confectionery-explores-cell-cultured-cocoa-for-future-markets?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

General Mills’ restructuring, team-building pays off – helping it be “among the most agile” staples companies

While many CPG companies understandably spent the last three years putting out fires, General Mills simultaneously prioritized introspection â taking on projects that CEO Jeff Harmening acknowledged are âhard to put in a spreadsheet and algorithm,â but which helped it earn accolades from investors and drive meaningful, long-term success.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/09/07/General-Mills-restructuring-team-building-pays-off-helping-it-be-among-the-most-agile-staples-companies?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

General Mills’ restructuring, team-building pays off – helping it be “among the most agile” staples companies

While many CPG companies understandably spent the last three years putting out fires, General Mills simultaneously prioritized introspection â taking on projects that CEO Jeff Harmening acknowledged are âhard to put in a spreadsheet and algorithm,â but which helped it earn accolades from investors and drive meaningful, long-term success.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/09/07/general-mills-restructuring-team-building-pays-off-helping-it-be-among-the-most-agile-staples-companies?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

No time to celebrate: New UK PM’s appointment comes with an extensive portfolio of problems

The UK woke up this morning (7 September) to a new leader and with hopes the new government will immediately take steps to alleviate the crushing living prices that are badly impacting consumers and putting industry at risk.

Read more about it via https://www.bakeryandsnacks.com/Article/2022/09/07/No-time-to-celebrate-New-UK-PM-s-appointment-comes-with-an-extensive-portfolio-of-problems?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Danish food-tech takes over defunct plant to scale-up production of chlorella

Aliga Microalgae has acquired a state-of-the-art production facility from Duplaco in the Netherlands and will use the site to scale-up production of chlorella algae to meet demand for plant-based and vegan ingredients in global analogue food and supplement markets.

Read more about it via https://www.nutraingredients.com/Article/2022/09/07/danish-food-tech-takes-over-defunct-plant-to-scale-up-production-of-chlorella?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

EU-backed macroalgae project wants to ‘prove the sceptics wrong’: ‘We aim to make seaweed a staple of European diets’

A public-private partnership aiming to produce 12 seaweed-based products â including fermented fibres for meat alternatives and biomaterials for packaging â has launched in the Faroe Islands.

Read more about it via https://www.foodnavigator.com/Article/2022/09/07/EU-backed-macroalgae-project-wants-to-prove-the-sceptics-wrong-We-aim-to-make-seaweed-a-staple-of-European-diets?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

From regenerative ag to reformulation: A deep-dive into how PepsiCo is ‘reimagining the way food is grown, made and enjoyed’

Since the launch of its strategic âend-to-endâ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability Officer at PepsiCo Europe, to learn more about the work that has been done â and the journey ahead.

Read more about it via https://www.foodnavigator.com/Article/2022/09/07/A-deep-dive-into-PepsiCo-s-ESG-priorities?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

What’s meat's beef with vegan burgers? The case against ‘meaty’ names for plant-based substitutes

For the most part, the meat industry is against the use of âmeatyâ denominations for plant-based alternatives. Whatâs the sectorâs beef with âvegan burgersâ and âplant-based sausagesâ? FoodNavigator investigates.

Read more about it via https://www.foodnavigator.com/Article/2022/09/07/the-case-against-meaty-names-for-plant-based-substitutes?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Organoid tech can deliver 3D tissue in cellular agriculture: ‘It is a highly scalable platform that bypasses the scaffolding stage’

Forsea Foods has developed cell-cultured fish leveraging its patented organoid technology. FoodNavigator hears how this novel approach is simplifying the process of growing animal cells in bioreactors and assembling them into whole cuts and fillets.

Read more about it via https://www.foodnavigator.com/Article/2022/09/06/organoid-tech-can-deliver-3d-tissue-in-cellular-agriculture-it-is-a-highly-scalable-platform-that-bypasses-the-scaffolding-stage?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

A fresh look at data protection under the novel food regime

The novel food regime aims to balance between operating as a system of generic authorisations and protecting IP to reward research and innovation. Katia Merten-Lentz, Partner and Founder of international niche firm Food Law Science & Partners, discusses what this means in practical terms.

Read more about it via https://www.foodnavigator.com/Article/2022/09/06/a-fresh-look-at-data-protection-under-the-novel-food-regime?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Do ecolabels drive sustainable choices?

Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.

Read more about it via https://www.foodnavigator.com/Article/2022/09/06/do-ecolabels-drive-sustainable-choices?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Martin Braun-Gruppe sets up VC to root out bakery startup disruptors

The leading European bakery, confectionery and frozen bakery supplier has partnered with AgriTech accelerator StartLife to revolutionise the bakery sector â particularly targeting alternative ingredients and ideas that address the most pressing challenges in the industry.

Read more about it via https://www.bakeryandsnacks.com/Article/2022/09/06/Martin-Braun-Gruppe-sets-up-VC-to-root-out-bakery-startup-disruptors?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

IP-focused AgTech specialist shoots for gold standard in the sprouted grains market with Awakened Flour

The better-for-you flour â claimed to be more nutritious, easier to digest and better tasting than traditional alternatives â is the cornerstone of AgriForce Growing Systemsâ market-ready un(Think) Food brand.

Read more about it via https://www.bakeryandsnacks.com/Article/2022/09/06/IP-focused-AgTech-specialist-shoots-for-gold-standard-in-the-sprouted-grains-market-with-Awakened-Flour?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

The ‘fat frontier’: Creating ‘indulgent’ cream alternative from GMO-free yeast fermentation

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.

Read more about it via https://www.foodnavigator.com/Article/2022/09/06/The-fat-frontier-Creating-indulgent-cream-alternative-from-GMO-free-yeast-fermentation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Organoid tech can deliver 3D tissue in cellular agriculture: ‘It is a highly scalable platform that bypasses the scaffolding stage’

Forsea Foods has developed cell-cultured fish leveraging its patented organoid technology. FoodNavigator hears how this novel approach is simplifying the process of growing animal cells in bioreactors and assembling them into whole cuts and fillets.

Read more about it via https://www.foodnavigator.com/Article/2022/09/05/Organoid-tech-can-deliver-3D-tissue-in-cellular-agriculture-It-is-a-highly-scalable-platform-that-bypasses-the-scaffolding-stage?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Intercropping to boost yield, resilience, and biodiversity: ‘It’s practiced globally…but we haven’t got to grips with it in Europe’

Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.

Read more about it via https://www.foodnavigator.com/Article/2022/09/05/Intercropping-to-boost-yield-resilience-and-biodiversity-It-s-practiced-globally-but-we-haven-t-got-to-grips-with-it-in-Europe?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Super nutritious ‘enriched seaweed’ that can help ease global food crisis unveiled by scientists

Researchers have developed an innovative technology that enables the growth of âenriched seaweedâ superfood infused with nutrients, proteins, dietary fibre, and minerals.

Read more about it via https://www.foodnavigator.com/Article/2022/09/05/super-nutritious-enriched-seaweed-that-can-help-ease-global-food-crisis-unveiled-by-scientists?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Müller switches to 100% recyclable cream pots, cutting 500 tons of virgin plastic

The new packaging will be used for both own-brand and private label products.

Read more about it via https://www.dairyreporter.com/Article/2022/08/31/mueller-switches-to-100-recyclable-cream-pots-cutting-500-tons-of-virgin-plastic?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Sustainability off the priority list for 1/3 of business as cost of living bites

But over 60% of consumers want businesses to offer more eco-conscious options, according to recipe-kit company Gousto.

Read more about it via https://www.foodnavigator.com/Article/2022/09/01/sustainability-off-the-priority-list-for-1-3-of-business-as-cost-of-living-bites?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Angry bakers ‘dismayed’ lack of action on sourdough imitations

Artisan bakers in the UK are complaining that supermarkets are continuing to sell incorrectly labelled sourdough bread.

Read more about it via https://www.foodnavigator.com/Article/2022/09/01/angry-bakers-dismayed-lack-of-action-on-sourdough-imitations?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Crops of the future: Carlsberg invents ultra-fast breeding tech to develop crops

Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called âFIND-ITâ, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley for beer, Carlsberg says the application of the tech extends across cereal crops and other plants and bacteria that are fundamental for food production and many industrial processes.

Read more about it via https://www.beveragedaily.com/Article/2022/09/01/Crops-of-the-future-Carlsberg-invents-ultra-fast-breeding-tech-to-improve-crops?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Scientists unlocking the power of fermentation for novel, healthy plant-based foods

A â13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.

Read more about it via https://www.foodnavigator.com/Article/2022/09/01/scientists-unlocking-the-power-of-fermentation-for-novel-healthy-plant-based-foods?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Can monkeypox virus be transmitted via food? Experts aren’t ruling it out…

Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES.

Read more about it via https://www.foodnavigator.com/Article/2022/09/01/can-monkeypox-virus-be-transmitted-via-food-experts-aren-t-ruling-it-out?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS