Danone’s energy plan to cut emissions and build resilience: ‘We don’t want to be dependent on fossil fuels’

Danone has launched a new energy programme, Re-Fuel Danone, that aims to âtransformâ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturerâs operations more agile, cost efficient, resilient and sustainable.

Read more about it via https://www.foodnavigator.com/Article/2022/11/29/Danone-We-don-t-want-to-be-dependent-on-fossil-fuels?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘Reduce and replace’: Plant-based brands can slash salt by following beverage sector’s sugar strategy - leading academic

Plant-based brands need to slash salt levels by adopting a similar âreduce and replaceâ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.

Read more about it via https://www.foodnavigator-asia.com/Article/2022/11/29/plant-based-brands-can-slash-salt-by-following-beverage-sector-s-sugar-strategy-leading-academic?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

CSM Ingredients ties-up with URIKA for Israeli innovation hub

Global food tech ingredients supplier CSM Ingredients has entered into a collaboration with innovation firm URIKA as it inaugurates a new open innovation hub in Israel.

Read more about it via https://www.foodnavigator.com/Article/2022/11/28/CSM-Ingredients-ties-up-with-URIKA-for-Israeli-innovation-hub?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

c16 Biosciences gears up to launch fermentation-based palm oil replacement for personal care in 2023, food in 2024

Utilized in everything from lipsticks and moisturizers to baked goods and confectionery, palm oil comes with environmental and societal costs â displacing tropical forests across Asia, Latin America and West Africa, and destroying the habitats of endangered species. But is it cost-effective to try and replace it with oil-producing microbes â even very high-yielding ones â in fermentation tanks?

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/28/c16-biosciences-gears-up-to-launch-fermentation-based-palm-oil-replacement-for-personal-care-in-2023-food-in-2024?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Chr. Hansen and CP Kelco co-develop shelf-stable, plant-based yoghurt alternatives for consumers ‘unwilling to compromise’

The ingredients majors have combined expertise and technologies to develop their âvegurtâ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges theyâve overcome to create ambient, plant-based yoghurt alternatives.

Read more about it via https://www.foodnavigator.com/Article/2022/11/28/chr.-hansen-and-cp-kelco-co-develop-shelf-stable-plant-based-yoghurt-alternatives-for-consumers-unwilling-to-compromise?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Research gives colour on what makes adults fussy eaters

A study examining the characteristics of picky eaters has found the colour of food containers has an influence on taste.

Read more about it via https://www.foodnavigator.com/Article/2022/11/25/research-gives-colour-on-what-makes-adults-fussy-eaters?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Get skin in the game: How to innovate in esports

The gaming market is a diverse one, with a wide range of demands and need states for nutrition brands to tap into, meaning innovation opportunities going far beyond energy.

Read more about it via https://www.nutraingredients.com/Article/2022/11/25/Get-skin-in-the-game-How-to-innovate-in-esports?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Researchers query sustainability of plant-based: Is the category’s performance any better than meat and dairy?

How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its âsustainability haloâ? FoodNavigator investigates.

Read more about it via https://www.foodnavigator.com/Article/2022/11/25/plant-based-researchers-query-category-s-sustainability-performance?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Morbier: The cheese’s ash line to be PDO-protected

The ruling means that the cheeseâs iconic appearance cannot be reproduced by cheesemakers based outside the protected designation of origin (PDO) area â even if their product isn't called âMorbierâ.

Read more about it via https://www.dairyreporter.com/Article/2022/11/24/Morbier-The-cheese-s-ash-line-to-be-PDO-protected-alongside-name?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Danish Crown’s £100m UK investment: ‘We believe in the British market’

Pork processor Danish Crown has made its biggest investment in overseas production in a decade, opening a Â100m bacon factory in the UK. âWe believe in the British market,â CEO Jais Valeur tells FoodNavigator as he discusses food inflation, the energy crisis and Brexit.

Read more about it via https://www.foodnavigator.com/Article/2022/11/24/danish-crown-s-100m-uk-investment-we-believe-in-the-british-market?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Beating the ‘bioreactor bottleneck’ for cultivated meat: Startup grows low-cost, ‘fermentation-free’ growth factors in tobacco plants

A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.

Read more about it via https://www.foodnavigator.com/Article/2022/11/22/Beating-the-bioreactor-bottleneck-for-cultivated-meat-Startup-grows-low-cost-fermentation-free-growth-factors-in-tobacco-plants?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Trendspotting in 2022: From a 3D chocolate printer to luxury Scottish hampers and THC-infused chips

Read more about it via https://www.bakeryandsnacks.com/Article/2022/11/22/trendspotting-in-2022-from-a-3d-chocolate-printer-to-luxury-scottish-hampers-and-thc-infused-chips?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Passion fruit could hold the key to combatting food waste and cutting plastic use

New research suggests passion fruit peel offers âsignificant potentialâ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic packaging, University of Johannesburg scientists suggest.

Read more about it via https://www.foodnavigator.com/Article/2022/11/21/passion-fruit-could-hold-the-key-to-combatting-food-waste-and-cutting-plastic-use?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

NPD Trend Tracker: From plant-based ‘Salmoonish’ to pickled onion snacks

Whatâs hot in new product development across Europe? In Sweden, plant-based alt seafood brand Hooked is launching into retail with tuna and salmon alternatives. In the UK, Kallà is expanding its rice cake range to include a Sea Salt & Cider Vinegar offering, and in the skies â between Japan and London â plant-based tuna spreads are being served to Japan Airlines passengers. For the low-down on these new product developments and more, scroll through the photo galleryâ

Read more about it via https://www.foodnavigator.com/Article/2022/11/21/npd-trend-tracker-from-plant-based-salmoonish-to-pickled-onion-snacks?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How synthetic reality can inform innovation: 'Simulated task environments and eye-tracking technologies are increasingly being adopted'

Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual Experience Lab (PEL) at Cardiff Met to learn more.

Read more about it via https://www.foodnavigator.com/Article/2022/11/17/How-synthetic-reality-can-inform-innovation-Simulated-task-environments-and-eye-tracking-technologies-are-increasingly-being-adopted?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Vertical farming in space: Vertical Future researches ‘out of this world’ water spinach cultivation

UK vertical farming company Vertical Future is working to tackle industry challenges â in outer space â via a tie-up with the Australian Research Council (ARC) Centre for Excellence in Plants for Space (P4S) research centre.

Read more about it via https://www.foodnavigator.com/Article/2022/11/17/vertical-farming-in-space-vertical-future-researches-out-of-this-world-water-spinach-cultivation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Coffee balls replace capsules to ‘revolutionise’ single-serve coffee

Swiss retail major Migros has developed a coffee capsule system for single-serve coffee. The secret? Zero-waste Coffee Balls.

Read more about it via https://www.foodnavigator.com/Article/2022/11/17/coffee-balls-replace-capsules-to-revolutionise-single-serve-coffee?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘A watershed moment in the history of food…’ Cultivated meat edges closer to commercialization in the US as UPSIDE Foods gets FDA green light

Cultivated meat â made from animal cells grown in bioreactors instead of living breathing animals â has edged one step closer to commercialization in the US after the FDA sent Berkeley-based UPSIDE Foods a âno questionsâ letter affirming the safety of its process for chicken in a move one investor predicted would cause a âdomino effectâ among regulatory bodies around the world.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/17/A-watershed-moment-in-the-history-of-food-Cultivated-meat-edges-closer-to-commercialization-in-the-US-as-UPSIDE-Foods-gets-FDA-green-light?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘The lessons we will learn here will be essential in getting a head start in Europe and the UK’: Dutch cultivated meat company opens innovation centre in Singapore

Meatable says its plans in Asia will accelerate its ambitions to deliver cultivated meat at scale in Europe.

Read more about it via https://www.foodnavigator.com/Article/2022/11/16/The-lessons-we-will-learn-here-will-be-essential-in-getting-a-head-start-in-Europe-and-the-UK-Dutch-cultivated-meat-company-opens-innovation-centre-in-Singapore?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Emerging tech is transforming food waste into a climate and business opportunity

Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing the food waste narrative.

Read more about it via https://www.foodnavigator.com/Article/2022/11/16/Emerging-tech-is-transforming-food-waste-into-a-climate-and-business-opportunity?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How to make a novel foods application

With novel food applications on the rise, a regulatory expert has provided a breakdown of what this authorisation process is all about.

Read more about it via https://www.nutraingredients.com/Article/2022/11/17/How-to-make-a-novel-foods-application?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘The lessons we will learn here will be essential in getting a head start in Europe and the UK’: Dutch cultivated meat company opens innovation centre in Singapore

Meatable says its plans in Asia will accelerate its ambitions to deliver cultivated meat at scale in Europe.

Read more about it via https://www.foodnavigator.com/Article/2022/11/16/the-lessons-we-will-learn-here-will-be-essential-in-getting-a-head-start-in-europe-and-the-uk-dutch-cultivated-meat-company-opens-innovation-cen?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

The trends shaping the sports beverages market

Sports beverages are the most popular vehicle for functional ingredients across the globe as an increasingly wide range of consumers look to support their physical and mental health through convenient everyday nutrition.

Read more about it via https://www.nutraingredients.com/Article/2022/11/16/The-trends-shaping-the-sports-beverages-market?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Researchers find the molecules in breast milk that may protect infants from developing allergies

Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.

Read more about it via https://www.foodnavigator.com/Article/2022/11/16/Researchers-find-the-molecules-in-breast-milk-that-may-protect-infants-from-developing-allergies?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

‘Children should have the right to a nutritious meal’: BNF spotlights the health impact of food poverty

Chronic food inequality is hurting the health outcomes of millions of children living in poverty. Experts speaking at the British Nutrition Foundation (BNF) conference in London this week shone a light on the issue.

Read more about it via https://www.foodnavigator.com/Article/2022/11/16/Children-should-have-the-right-to-a-nutritious-meal-BNF-spotlights-the-health-impact-of-food-poverty?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Spiking grain prices prompt fresh warning: ‘Food inflation is still going strong’

Grain prices have spiked nearly 20% as European crop production has faltered in the face of this yearâs extreme weather. What will this mean for consumers at the checkout?

Read more about it via https://www.foodnavigator.com/Article/2022/11/15/spiking-grain-prices-prompt-fresh-warning-food-inflation-is-still-going-strong?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Bee-free honey developed via precision fermentation for global market

In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.

Read more about it via https://www.foodnavigator.com/Article/2022/11/15/bee-free-honey-developed-via-precision-fermentation-for-global-market?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Oatly to cut headcount, pivot to hybrid manufacturing model: 'Strategic co packers are easier to find now'

Oatly has unveiled a cost-cutting plan after posting another disappointing set of results, with a $107.9m net loss on net revenues up 7% to $183m in the third quarter (+16.7% to $199.7m on a constant currency basis), with gross profit margins of just 2.7%, a figure CEO Toni Petersson continued to insist would rise over time as improved operating efficiencies improved.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/14/Oatly-to-cut-headcount-pivot-to-hybrid-manufacturing-model-Strategic-co-packers-are-easier-to-find-now?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

WATCH: Future Meat rebrands as Believer Meats: ‘A cow needs about two acres of land to grow. This is the size of your living room and it can make a cow a day’

Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. But itâs never been done at scale. So is cultivated meat a no brainer or a food tech fantasy? FoodNavigator-USA visited Rehovot, Israel, to meet the founder of Believer Meats (formerly Future Meat Technologies).

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/14/WATCH-Future-Meat-rebrands-as-Believer-Meats-A-cow-needs-about-two-acres-of-land-to-grow.-This-is-the-size-of-your-living-room-and-it-can-make-a-cow-a-day?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

PepsiCo UK swaps out diesel for cooking oil in green logistics roll-out

The Quaker-to-Walkers manufacturer is rolling out new logistics initiatives, including replacing diesel with recycled Hydrogenated Vegetable Oil in trips from Cupar to Leicester.

Read more about it via https://www.foodnavigator.com/Article/2022/11/14/PepsiCo-UK-swaps-out-diesel-for-cooking-oil-in-green-logistics-roll-out?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Accelerating plant protein development, collaboratively: ‘The task is too complex to solve alone’

A new international platform, Plant2Food, has been set up to accelerate the protein transition. Whatever the findings, no patents will be applied on the results.

Read more about it via https://www.foodnavigator.com/Article/2022/11/14/accelerating-plant-protein-development-collaboratively-the-task-is-too-complex-to-solve-alone?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

NPD Trend Tracker: From Pizza Express recipe boxes to adaptogenic nut butter

Fancy some ashwagandha in a chocolate hazelnut spread? What about fish-free tuna spread on a salad? Or a Pizza Express classic you can make and eat at home? These are just some of the innovations covered in our latest new product development photo gallery. Scroll for moreâ

Read more about it via https://www.foodnavigator.com/Article/2022/11/14/npd-trend-tracker-from-pizza-express-recipe-boxes-to-adaptogenic-nut-butter?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

COP27 climate smart food initiative accused of greenwashing as partners pledge increased investment in innovation

The Agriculture Innovation Mission for Climate (AIM for Climate) partners have pledged to ramp up their investment in climate smart food systems ahead of Agriculture Day at COP27. But for critics the US$8bn on the table doesn't go nearly far enough and the influence of big ag is all too clear to see.

Read more about it via https://www.foodnavigator.com/Article/2022/11/11/COP27-climate-smart-food-initiative-accused-of-greenwashing-as-partners-pledge-increased-investment-in-innovation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Introducing the ‘next generation’ of Nestlé’s Dolce Gusto coffee: ‘NEO represents the long-term future of our brand’

After five years in development, Nestlà has unveiled Nescafà Dolce Gusto NEO. The company says the new coffee system leverages proprietary âSmartBrewâ technology to deliver a first-of-its-kind multi-functional machine with an improved sustainability profile. We take a deeper look at the tech behind Dolce Gustoâs latest innovation.

Read more about it via https://www.foodnavigator.com/Article/2022/11/10/Introducing-the-next-generation-of-Nestle-s-Dolce-Gusto-coffee-NEO-represents-the-long-term-future-of-our-brand?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Functionality: The next big frontier in beverage innovation...

Functional beverages are a thriving category â but what exactly are consumers looking for in their drinks? From cannabis beverages to âthink drinksâ, hear from a panel of experts as this free-to-attend webinar explores the potential of the category.

Read more about it via https://www.beveragedaily.com/Article/2022/11/09/Functionality-the-next-big-frontier-in-beverage-innovation?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Start-up cuts 70% sugar with sweetener-free substitute: ‘It’s a plug-and-play solution’

Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri â owner of the NestlÃ-Froneri brand in Israel â is amongst its first clients.

Read more about it via https://www.foodnavigator.com/Article/2022/11/09/resugar-start-up-cuts-70-sugar-with-sweetener-free-solution?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Microalgae-based vegan ice cream developed with ‘complete nutritional profile’

Sophieâs BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.

Read more about it via https://www.foodnavigator.com/News/Business/Microalgae-based-vegan-ice-cream-developed-with-complete-nutritional-profile?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

EIT Food sets the bar for food sector education in partnership with PepsiCo, et al

EIT Foodâs Learning Services for Employers programme â created with academic and corporate partners, including the University of Reading and the Fraunhofer Institute, and in consultation with industrial partners such as PepsiCo â provides a clear benchmark for the way practitioners across Europe deliver professional training in the food sector.

Read more about it via https://www.bakeryandsnacks.com/Article/2022/11/08/EIT-Food-sets-the-bar-for-food-sector-education-in-partnership-with-PepsiCo-et-al?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

ESG: A horse still worth backing?

Purpose-led growth can repel a looming global recession, but food and beverage brands need to justify their price, believes Verlinvestâs Ben Black.

Read more about it via https://www.foodnavigator.com/Article/2022/11/03/ESG-A-horse-still-worth-backing?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Mindful marketing: Understanding the modern consumer's headspace

Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?

Read more about it via https://www.nutraingredients.com/Article/2022/11/04/mindful-marketing-understanding-the-modern-consumer-s-headspace?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

UNEP ahead of COP27: The world is ‘not keeping pace with climate risks and impacts’

Whilst many countries worldwide are working to tackle the climate crisis, actions are not keeping pace with real-world risks and impacts on planet and people, largely due to huge funding gaps, according to the United Nations Environment Programme (UNEP).

Read more about it via https://www.cosmeticsdesign-europe.com/Article/2022/11/03/united-nations-environment-programme-unep-2022-adaptation-report-and-emissions-gap-report-released?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Big Food plastic targets ‘expected to be missed'

Signatories to the Global Commitment and Plastic Pact â which includes more than 20 packaged food and beverage producers â are unlikely to all meet 2025 targets designed to âtackle plastic pollution at its sourceâ.

Read more about it via https://www.foodnavigator.com/Article/2022/11/02/Plastic-targets-expected-to-be-missed-Ellen-MacArthur-progress-report?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Shelf-stable textured protein that delivers experience ‘much closer to whole muscle meat…’ IFF unveils tech breakthrough for meat alternatives

IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver âa texture to meat alternatives close to what a high moisture extruded product is able to deliver,â at a significantly lower cost.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/01/Shelf-stable-TVP-with-a-texture-much-closer-to-whole-muscle-meat-IFF-unveils-tech-breakthrough-for-meat-alternatives?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Shelf-stable textured protein that delivers experience ‘much closer to whole muscle meat…’ IFF unveils tech breakthrough for meat alternatives

IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver âa texture to meat alternatives close to what a high moisture extruded product is able to deliver,â at a significantly lower cost.

Read more about it via https://www.foodnavigator-usa.com/Article/2022/11/01/shelf-stable-tvp-with-a-texture-much-closer-to-whole-muscle-meat-iff-unveils-tech-breakthrough-for-meat-alternatives?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS