Food Navigator

Subscribe to our FREE newsletter Your e-mail address Subscribe The FoodNavigator Podcast: What needs to be done to tackle plastic pollution in food and beverages?
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic… Lire la suite >>
Vaess develops biotech solution for nitrite-free bacon
Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance. Lire la suite >>
IGD report urges packaging strategy rethink
IGD has published a new report to help the food and consumer goods industry drive progress towards the shared ambition of halving the environmental impact of the UK packaging system… Lire la suite >>
Angeoboost: Take umami taste of condiments to the next level
Umami is one of the important basic tastes of human flavor perception. The most typical umami substances include glutamic acid and I+G, which have been widely used in the flavor… Lire la suite >>
Some companies claimed 2022 would be the year lab-grown meat becomes available for public consumption, but many are wondering if this be the year.
The new culture range is designed for use in pure plant-based meat alternatives, as well as precision and biomass fermentation-derived products, to improve shelf-life and food safety. Lire la suite >>
The FoodNavigator Podcast: What needs to be done to tackle plastic pollution in food and beverages?
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic… Lire la suite >>
Ingredion: New insights into what drives plant-based meat preferences
With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify.… Lire la suite >>
Tate & Lyle expands allulose production amid ‘exponential’ growth for sweetener with ‘temporal profile almost identical to sucrose’
Tate & Lyle has expanded production of allulose in a bid to meet surging demand for the rare sugar, which has exploded in popularity following the FDA’s decision to exclude… Lire la suite >>
Nomad Foods calls for innovators to help expand use of mussel meat, develop paper-based packaging for frozen foods, and create ‘clean label’ methylcellulose alternatives
Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to « shape the future of food ». Lire la suite >>
Lion burger? Tiger tacos? Meet the cell cultured start-up working in exotic meats
Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up is… Lire la suite >>
NPD Trend Tracker: From Italian restaurant favourites at home to overnight oats
This week’s new launches take in Zizzi’s largest ‘at home’ range, while a start-up has introduced ready-to-go overnight oat jars aimed at time-poor commuters seeking a tasty and convenient breakfast… Lire la suite >>
Upcycling vegetable by-products into fibre-rich ingredients for ‘juicier’ burgers: ‘We can make processed food healthier and more sustainable’
New vegan products made with upcycled ‘imperfect’ vegetables are being developed by researchers in Europe. Lire la suite >>