To test how an individual's surroundings can alter their perception of taste, the researchers asked about 50 people to participate in a virtual reality experiment. Through virtual reality headsets, each participant experienced, by turns, three different environments: a sensory booth, a
With consumers showing increased concern about the environmental dangers of plastics, brands have come up with some inventive new takes on netting, ready meal film and six-pack rings. But it’s not only concern for sealife that’s driving innovation in the
As consumers increasingly lean toward fruits, vegetables, grains and meats unsullied by preservatives and sweeteners, food makers including J.M. Smucker Co., General Mills Inc. and Conagra Brands Inc. are looking to reshape portfolios to shed slow- or no-growth units. Instead,
Not enough big food companies have the "digital maturity" needed to embrace open innovation, according to the national director of France's start-up network FoodTech. https://www.foodnavigator.com/Article/2018/10/11/A-lack-of-digital-maturity-is-holding-back-Big-Food-innovation-says-French-Foodtech-chief
Innovative food brands can leverage new recycling regulations and promote the sustainability of their packaging.
Many supermarket products come in plastic or cardboard packets, and Australians diligently try to recycle them, but figuring out what goes in which bin can be complicated. In an attempt to make the process easier, a new, nationally consistent label has
There's meal kits, then there's grocery meal kits, and now Kroger has launched meal kit stations designed to allow shoppers to personalize their dinner down to the entree and side dish. The meal kit stations, or bars, are part of the
The most innovative food and age ideas often come from the fresh ideas of young people in the industry.
Young NT researchers, innovators and scientists are being urged to put their ideas forward for improving the productivity, competitiveness and sustainability of their industries. The Science and Innovation Awards recognise the ideas of 18-35 year olds, helping them turn them into reality. The
Novel chip flavours are being cooked up all the time, all around the world. Earlier this year, Smith's released "garlic bread" chips; in the US, Lay's chips announced the launch of their Tastes of America range, which incorporates eight tastebud-tingling flavours, from New England lobster
Investors are seeking food startups with a unique disruptive product, market traction, a passionate & well rounded team, and a focus on social impact and sustainability.
Rabobank brings its start-up pitching competition, FoodBytes!, to London today (13 September). Before the excitement kicks off, FoodNavigator caught up with Rabobank’s Nina Meijers to learn more about how food innovation ecosystems are boosting the triple bottom line. https://www.foodnavigator.com/Article/2018/09/13/Food-innovation-ecosystems-are-boosting-the-triple-bottom-line-Rabobank-says#
Plant based protein brands are increasingly positioning themselves either into meat replicates or meat alternatives.
Ethan Brown's 12-year-old son eats a burger almost every day. It may not sound like a diet a parent would want for their child, but Mr Brown has no concerns, because the burger patties come from his own company, Beyond Meat.