Givaudan develops natural nitrate alternative for processed meat

The new solution, NaNino+, leverages natural ingredients to provide what Givaudan describes as ‘a lasting multi-sensorial…

Let’s talk BFY snacks and put paid to the disparaging ‘junk food’ tag

FoodNavigator's sister publication BakeryandSnacks has invited a panel of industry leaders to take to the podium…

Wheat yields boosted and protein content increased by up to 25%: study

Bread wheat (Triticum aestivum​) produces grain that accounts for around 20% of all protein and calories…

How to bring smallholders on the journey to zero-deforestation food systems

Indonesian smallholders account for 38% of oil palm produced, cultivating an area equivalent to around half…

PepsiCo sees oat genome unlocking gains for nutrition and sustainability: ‘The mighty oat can play a big role in nutrition’

In 2020, PepsiCo unveiled the first-ever full sequencing of the oat genome. In collaboration with Corteva…

The Innovation Connections accelerator: Inside Tesco’s plan to fast-track sustainable innovation in its supply chain

From circular economy solutions that allow us to produce more using fewer resources to digital tools…

Quorn talks QSR expansion in ‘multiple’ European countries with meat-free KFC tie-up

Building on the successful and ‘widely-publicised’ launch of the KFC Vegan Burger in the UK, KFC…

NPD Trend Tracker: From Huel’s ‘just add water’ Bolognese to new Lipton packaging

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Tate & Lyle expands in chickpea protein with Nutriati acquisition: ‘Pulse proteins across the globe are seeing record growth’

Tate & Lyle has acquired ‘substantially all of the assets’ of US chickpea innovator Nutriati for…

From bag-in-box to plastic and paper bottles: Meet the brand eliminating glass from wine packaging

Globally, the wine industry is estimated to have a carbon footprint of 1.6m tonnes of CO2…