Picking up the baton from the World Cocoa Foundation Meeting, the Amsterdam Sustainable Cocoa Conference, organised by Chocoa, moved into the Beurs van Berlage for a further two days of discussion and debate on key policy issues affecting the global chocolate...
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...
Apart from farmer income/poverty, the most discussed topic on day one of the World Cocoa Foundation Partnership Meeting in Amsterdam was the European Union Deforestation Regulation (EUDR) that will be implemented at the end of this year.
Ingredients supplier ofi is setting the ambitious target of reducing supply chain carbon emissions for its coffee by 30% by 2030. So how will this be achieved and can other coffee manufacturers follow in their footsteps?
Ireland’s Deposit Return Scheme (DRS) – a nationwide money-back initiative for plastic bottles and aluminum cans – launches this month in a bid to improve recycling rates.
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
Research revealing bees’ ability to synthesise specific nutrients, to support the colonisation of their gut bacteria, offers insights into the symbiotic relationship they have with their gut microbiota. But changes to their habitat is placing this delicate...
With farmers facing pressures to adopt more sustainable farming practices - or move to a different farming system altogether - who should support producers during their transition? In the UK, the responsibility falls broadly on the shoulders of all agri-food...
According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.
KitKat, one of Nestlé’s most popular and innovative confectionery brands, will now become its most sustainable after the company announced the snack bar will be made with 100% chocolate sourced from the Income Accelerator Programme (IAP)
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
Key trends to watch in 2024 will include next-gen alt protein solutions, sustainability with substantiation, medicines for the mind and active ageing solutions.
Finnish biotech start-up Enifer will open its first factory in order to develop its mycoprotein ingredient, following its receiving of €12m in funding. To develop these ingredients, it will use PEKILO fermentation, a process developed in the 1970s by...
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
Agrifood research recognises Europe’s efforts to boost supply chain traceability with robust regulations and technological advancements, yet more can be done to enhance its capabilities.
Lactalis, the global dairy giant, has inaugurated the “largest solar thermal power plant in France” allowing it to cut CO2 emissions by 2,000 tons per year.
The duo’s latest white paper, “10 Alternative Protein Pathways: Opportunities for Greater Efficiency”, provides insights into how the sector can make plant-based products more affordable and sustainable.
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
The edible packaging market is projected to take a bigger bite out of single-use plastic sales in the coming years. Which packaging innovations – fit for human consumption – are turning heads?
Ecovative Design will expand its AirMycelium technology to “introduce new, high-value mycelium crops to the mushroom farming industry and accelerating the growth of the mycelium materials sector,” including animal-free meats, with help from mushroom production...
ConfectioneryNews will be presenting a special live webinar on Tuesday 23 January 24 at 17:00Paris / 10:00AM Chicago to discuss the new requirements for market access for cocoa and chocolate suppliers into the European Union.
Australia’s grape and wine industry has set out its path to reduce its carbon emissions by more than 40% by 2030. How can it achieve this – and can the strategy offer a template for the global wine industry?
From recyclability to carbon footprint and shelf life, we find out more about the properties of Tetra Brik Aseptic 200 Slim Leaf, Tetra Pak’s new aseptic carton with a paper-based barrier.
Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
A new agreement will see Nestlé fund an additional payment to farmers who achieve one of the three levels of Fonterra’s The Co-operative Difference framework during the 2023/24 season.
Food and farming organisations including CLEAR and its member organisations, Sustainable Food Trust and Compassion in World Farming (CIWF), have raised concerns regarding newly released eco-labelling guidelines from the IGD, which have recently been delivered...
As many know, the cocoa industry is sometimes opaque and complex. Still, confessed chocolate-lover Jon Trask, who is also CEO of Dimitra, says his company's recently developed Blockchain Deforestation Platform could provide a solution to help farmers...
Sucafina and CEE have partnered to develop a continuous sustainable coffee roasting plant, which is powered by green energy and, according to them, has a significantly higher energy efficiency rate than the industry standard.
Food sustainability actions need to transition away from future aims to real-world change processes to help the global food system reach its targets, new research suggests.
The World Cocoa Foundation (WCF), in collaboration with IDH and key government officials, highlighted significant strides in sustainable forest conservation efforts from the chocolate industry and the success of the Cocoa & Forests Initiative (CFI),...
From upcycling ‘spent hens’ into flavour enhancers to recreating breast milk in a lab, we round-up five of the most innovate start-ups we interviewed in 2023.
In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
At COP28, six global food majors have committed to publicly disclosing their dairy-related methane emissions and drawing up detailed plans of action, but the firms won’t be tied to a specific methane reduction target.
Vegetables grown indoors, without any soil, may not sound as appealing to consumers as their sun-blushed counterparts cultivated in open fields. But according to fresh research, they taste just as good.
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Climate impact labels are being applied to 2,500 food items across five Carrefour stores in Dubai, including at Expo City, in time for the 2023 UN Climate Change Conference.
The European Parliament has adopted its position on new EU packaging rules: which could see a raft of long-term changes for drinks packaging. The reaction from the European alcohol industry is mixed.
Global food and beverage conglomerate Nestlé injects multi-million-pound investment into Impact Recycling’s pioneering facility to progress hard-to-recycle plastic management and create positive environmental change.
The cocoa and chocolate making industry has been warned that cocoa stocks languishing in EU warehouses during the 18-month transition period leading up to the European Union’s Deforestation law that kicks in at the end of December 2024 may have to be...
Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...