Italian wine makers have lashed out at ‘insulting’ Nutri-Score proposals to add a black ‘F’ to alcoholic drinks as a warning to consumers about the damaging effects of alcohol even in moderate amounts.
Formo, a pioneer in the use of precision fermentation to cut the cow out of dairy protein production, hopes to accelerate its path to scale and cost competitiveness through a tie-up with BRAIN Biotech. FoodNavigator hears how.
Swiss food giant Nestlé is beefing up its capabilities in agricultural research in a bid to support the transition towards a regenerative food system and deliver its net zero roadmap.
Louis Dreyfus Company (LDC) has ramped up its sustainability journey by pledging to eliminate deforestation and converting to native vegetation from its supply chain by the end of 2025.
As food waste continues to be an issue for many households and the food industry at large, researchers investigated which solutions consumers are most inclined to adopt to cut down on the amount of food that goes to waste in the US.
NewClimate Institute has released a report accusing big companies like Nestlé and Unilever of putting out ‘ambitious sounding’ carbon goals that have ‘very low integrity’. The food giants – both of whom have made net zero pledges – reject this conclusion.
Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Belgium academics have unveiled a new environmental labelling system that enables easy recognition of the degree of environmental sustainability of food and beverages at point of sale.
Marketing skills in food and drink have declined during the pandemic, says the Chartered Institute of Marketing Food, Drink and Agriculture Sector Interest Group.
Obesity in children and youths is a major health challenge around the world. In Germany alone, according to the Robert Koch Institute, one in six children is overweight or obese.
Sustainable palm oil production could be one of the biggest beneficiaries of commitments made at the COP26 summit – but experts who have been assessing the fine print say that the devil lies in the detail of implementation.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
The UK Government is preparing to introduce a deposit return scheme, which it describes as a ‘key part’ of producer responsibility proposals that aim to boost the circular economy and recycling rates. According to packaging supplier Tetra Pak, this approach...
Wondering what innovations are hitting supermarket shelves? In this edition of our NPD Trend Tracker, we look at Cadbury’s new ‘twist’ wrapper for its Duo line of chocolate bars, Pip & Nut’s limited edition Cherry Bakewell Tart almond butter, and...
ABF Ingredients has acquired life science company Fytexia Group. FoodNavigator hears from ABFI chief executive Fabienne Saadane-Oaks about how the move will accelerate the group’s presence in the active nutrition space.
France’s National Assembly backed the principle to ‘lower the trajectory’ of maximum levels of nitrates that can be added to charcuterie meats yesterday in an almost unanimous vote in flavour of the proposal. But are amendments that require a further...
Sustainability labels and classifications, such as organic, fair trade and animal welfare, can have a positive impact on consumer acceptance and can raise awareness, but they are yet to actually drive more sustainable consumer behaviour, according to...
Hain Celestial is singing the same tune as many other CPG companies reporting quarterly earnings in the past month, and that is the back half of the year will be better than the first thanks to pricing increases to alleviate higher costs, increased inventory...
Aside from its obvious lack of dependency on limited natural resources, just how sustainable is micro- and macroalgae cultivation? Sophie's BioNutrients and Genesea, amongst others, weigh in.
Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).
A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.
Brexit bureaucracy and the rising cost associated with doing business with the EU is going to be felt at the checkout the British Meat Processors Association warned in the same week the Government published its White Paper espousing the 'benefits...
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
Rewilding is not the only method to improve biodiversity across the UK. According to NGO Earthworm Foundation, regenerative agriculture should also be part of the toolbox used to encourage soil health and ‘billions of species’ thrive.
Microbes from yeast to fungi are now routinely used to produce some ingredients more efficiently than plants or animals. But next-gen ‘cell-free’ processes that deploy some of the biomolecular machinery inside the cell wall, could slash R&D lead times...
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
New research shows that half of UK consumers want to reduce their carbon footprint by making changes to their food choices. However, FoodNavigator hears, brands focusing in on eco messaging should be cautious: ‘Underestimating cynicism is dangerous’.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
Dutch farming co-operative, Royal FrieslandCampina and Swiss dairy producer, Danone, are extending a three-year partnership to support farmers in their transition to more environmentally friendly, sustainable farming.
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Having won the IP infringement case against Oatly last year, meaning Glebe Farm could keep its packaging as is, the British oat drink maker has decided to rebrand anyway.
Early evidence suggesting South Africa’s mandatory salt reduction law has been effective in cutting salt from diets is putting pressure on the UK Government to follow suit.
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
A seemingly trivial legal case involving UK supermarket Tesco’s description of chocolate sold in its stores in the Czech Republic illustrates the potential pitfalls of multilingual labels and automatic translations.
FrieslandCampina Ingredients has released a new report revealing five trends and developments it said are set to drive the evolution of the food, drinks and supplement industries in 2022.
The European NutraIngredients Awards are back for their eighth year with a mission to showcase cutting-edge ingredients innovation in the functional ingredients and nutraceutical space. Entries are now open.
German food brands BettaF!sh and Nordic Oceanfruit are bringing ocean-cultivated seaweed to the masses. We hear co-founder Jacob von Manteuffel talk macroalgae diversity, product formulation, and the ‘sustainable’ force of cultivation.
Dry January is the month of the year when the no and low alcohol category really has a chance to shine. So what have we learned about the direction of the category this month? Here's five key takeaways from Dry January 2022.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.
This winter, Norwegian dairy company TINE has tested drone transport of milk samples from Haltdalen near Røros to the laboratory at the dairy in Heimdal.
Low-carb diets like keto and paleo may be among the most popular choices for New Year’s dieters, yet this type of approach may not be the best for your gut, suggests a new study published in the American Journal of Clinical Nutrition.
In a new report the Good Food Institute investigates what ingredient requirements will help the plant-based meat industry achieve 6% penetration of the global meat market by the end of the decade.
