After KRAVE Jerky inspired entrepreneurs to flood the meat snack segment with innovative and premium products in a bid to replicate its breakout success, the company’s founder and recently renewed owner appears ready to roll-up the most promising new...
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
A fresh study has revealed that children in France are most exposed to advertising for products with a Nutri-Score ranking of D and E – meaning foods of lower nutritional quality. The findings, says Santé Publique France, support the need for food marketing...
The global ingredients specialist has opened subsidiaries in Kenya, Ivory Coast, Ethiopia and Nigeria to cement customer relationships and localise production using indigenous raw materials, which will lessen the continent’s reliance on food imports and...
Rabobank is updating its FoodBytes! platform with a redesign of its pitch competitions and its corporate innovation program (formerly known as the TERRA accelerator) in a bid to foster year-round engagement with its network of food and ag startups, investors,...
Sponsored by the National Confectioners Association (NCA), the Sweets & Snacks Expo is the confectionery and snack industry’s hugely successful and world-class event that is held every year in May at the McCormick Place in Chicago.
We’ve scoured the four corners of the earth to bring you an exciting and exotic selection of treats – from South Korean, Kellogg’s has released a green onion-flavoured Chex cereal, Jammie Dodgers are again available in vegan variants in the UK and, across...
The Pringles maker has joined the World Upside Down campaign launched by the Royal National Institute of Blind People (RNIB), which calls for people to think about the challenges visually impaired people face in ‘the new normal’.
During these uncertain times, enhancing shelf life has become more critical than ever to keep precious food resources from going to waste, writes Liz Lalor, assistant marketing manager for Enzymes & Brewing Ingredients at Kerry.
Dr Andy Levers, executive director of the Virtual Engineering Centre at the University of Liverpool looks at what steps businesses should embrace to ‘Return, Restart and Repurpose’ after the coronavirus crisis.
The 100-year-old bakery manufacturer and ingredients supplier has unveiled its ecommerce platform that gives its retail bakery customers across the US on-demand access to supplies.
Functional ingredient producer Sensus has been given the green light by the the country’s Ministry of Public Health for the claim that Sensus’ chicory root fibre increases the bifidobacteria in the intestine.
General Mills posted a 21% rise in Q4 sales, driven by the burst of in-home eating and baking caused by the lockdown to contain the spread of coronavirus
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
After helping to build a category for biltong – jerky’s less-processed, softer and often healthier cousin – the founders of Kalahari Snacks believe the “next evolution” in the meat snack segment is a trio of crunchy beef crisps that it launched online...
As lockdown eases and foodservice outlets begin to reopen, packaging has never been more important – especially for the artisanal sector, writes foodservice packaging specialist Kevin Curran.
Snacking has evolved from being a convenient and comforting experience before Covid-19 to a more food conscious and healthy activity during the pandemic, two market experts claim.
Plant-based snack brand Outstanding Foods, maker of PigOut Pigless Pork Rinds, has closed a $5m round of financing led by SternAegis Ventures to propel the snack brand into its next phase of growth.
From September this year, Rainforest Alliance will start rolling out the 2020 Sustainable Agriculture Standard worldwide. How does this newly enhanced standard set itself apart in the field? FoodNavigator speaks with the NGO’s director of standards and...
A survey by the Craft Bakers Association (CBA) has found the UK sector is well on its way in adapting to the ‘new normal’ despite the unprecedented challenges thrown at it.
The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...
Food and beverage companies should place more focus on building branding and reputational value as a core business strategy in order to accelerate growth and sustain it in a post-COVID-19 era, according to expert advice.
