A report published by the Good Food Institute Europe (GFI Europe) suggests that the UK government should invest between £245m and £390m, or between £49m and £78m annually, between 2025 and 2030 into the growth of sustainable proteins such as plant-based...
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....
A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.
France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.
Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
A new study with a sample size of 55,504 has found that the more meat a diet consists of, the worse it is for the environment. While vegans had the least environmental impact, followed by vegetarians, it was those with a high meat consumption whose diet...
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
The European Union is being called on to better regulate influencer marketing and wipe out ‘harmful commercial practices’ posed by influencer marketing, such as the promotion of unhealthy food to children.
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
Russian authorities have placed Danone’s Russian subsidiary under ‘temporary external administration’. Baltika Breweries, in which Carslberg owns a stake, is now also under Putin’s control.
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
The world’s 60 largest food and beverage companies have an average score of just 16/100 when it comes to tackling forced labour risks in their supply chains.
Europe's meat farmers face a host of burdens. They need to remain competitive in a global market, cut their environmental footprint, while all the while meeting consumer expectations for animal welfare standards.
A new study has discovered that tools such as pedometers, wearable sensors and automatic feeders can help farmers detect subtle behavioral changes in dairy calves, predicting the onset of BRD and allowing for faster treatment.
The collaboration could help popularize the concept of regenerative farming among consumers whilst enabling farmers to earn a premium for carrying out nature-positive farming practices.
While significant disruption has already been achieved, Oatly says it’s ‘only the start’. We catch up with UK general manager Bryan Carroll to ask how the plant-based major is expanding the alt dairy aisle to entice new consumers.
In the UK, government scientists have pointed to ‘uncertainties’ surrounding the quality of evidence linking consumption of ultra-processed foods with adverse health outcomes.
After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
Ireland’s dairy cows are famous for their grass-fed diet. But this diet isn’t just about giving the cows a tasty meal – it affects their health, has strong benefits for sustainability compared to other feeds, and creates better quality milk as an end...
Ireland’s Origin Green programme is the world’s only (so far) government-led sustainability programme for the food and drink sector. Encompassing the government and the private sector, it stretches across the supply chain to make the food and drink industry...
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
The UK government’s emission reduction strategy is overlooking demand-side measures such as encouraging healthier, more sustainable diets, according to the UK's Climate Change Committee.
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
As new research from HelloFresh reveals one in five consumers throw away perfectly safe and edible food because they rigidly follow date labelling, HelloFresh is urging the EU and UK to revise rules to allow innovative time-temperature indicators to minimize...
Founded in 1961 as the Irish Dairy Board, a government body tasked with exporting Ireland’s dairy produce, Ornua (meaning ‘new gold’ in Irish Gaelic) now exports to 110 markets around the globe each year, and is responsible for world-famous brands such...
Dutch fermentation specialist Fooditive claims it has successfully demonstrated the feasibility of non-animal casein production at an industrial scale and is now hoping to collaborate with a ‘like-minded partners’ to navigate Novel Food approval in the...
There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...
By René Floris, NIZO Food Research Division Manager
While much attention has been given to developing vegan alternative products, manufacturers are also turning towards 'blended' or 'hybrid' products that combine the advantages of animal-based and plant-based ingredients. But a more...
