Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
Outbreaks of bird flu throughout Europe could put a stop to free range eggs as safety precautions make meeting the labelling requirements impossible, Dutch members of the EU parliament have warned.
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Ferrero has launched a TV advertising campaign defending its use of palm oil in its flagship product Nutella, saying palm oil is currently suffering "an unfair smear campaign" in Italy.
Egg prices in Europe have risen 16% since November last year driven up by bird flu outbreaks and rising consumer demand, say global commodities analysts at Mintec.
Sustainability wins another vote for the “most important” trend to watch in 2017, followed closely by plant-based protein, according to a small, but well-educated group of nutrition experts, surveyed by Ketchum’s Global Food and Beverage Practice and...
Whilst smaller scale sustainable fishing practices protect the oceans from depletion of marine life, they are vastly more detrimental to the environment, say researchers
Sales of ethical food and drink increased 5.3% in 2015 to just over £9.03 billion (€10.55 billion), according to new research. Organic continued its revival but Fairtrade has struggled again.
Research by the University of Aberdeen in Scotland suggests that while food price hikes have reduced the amount bought by the public, an equal reduction in food waste has kept overall food intake constant.
Only the seemingly foolish would have predicted 2016 would see the UK vote to leave the EU and Donald Trump win the US presidential election. But in the post-truth era, these are the facts.
The food sector rarely fails to deliver when it comes to news and 2016 has been no exception. Here’s my pick of the good, the bad, the ugly and the annoying.
In 2016 15% of new food products launched in Europe employed themes concerning texture combinations – often on well-established product types such as yoghurt. FoodNavigator looks at some of the strongest product categories riding the texture wave into...
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
The price of food heavily influences assumptions about nutritious quality and even effects the health issues consumers worry about, a series of experiments at Ohio State University has found
Putting the spotlight on innovative start-ups, sugar reduction, private label trends, e-commerce and the latest developments in colour, texture and flavour, FoodNavigator's special editions calendar and online events for 2017 spans the hottest topics...
The investment will go to improving facilities and increasing employment for the Polish juice, sauce and pasta manufacturer, already one of the largest in Eastern Europe.
Experts have urged Gulf states to look to an Andean super-food beloved of hipsters as a staple crop at a time when groundwater supplies are shrinking and becoming more saline.
Can you break news in multiple formats? Are you comfortable interviewing a CEO or Greenpeace protester, food scientist, politician or legal hound? Do you have the temperament to handle daily deadlines as you work on Europe’s leading nutrition sector publication?...
It's good news for consumers but not for world farmers as Rabobank predicts low food prices in 2017 due to high global stock levels– despite instability in Europe and America.
It’s ethics and environmental performance rather than snazzy apps and Facebooking that can win millennials over, according to a survey of young consumers in France, Germany, the UK and the US.
Confident there’s enough soy, palm oil and beef to go around and your policies can weather the risks ahead on everything from climate change and deforestation to reputation and regulation? Think again, say the authors of two new reports.
Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.
Consumption habits are changing at a fast pace globally and Europe is leading on many of the emerging trends. But, juice and dairy consumption is declining across western Europe, largely driven by the increasingly negative image of processed beverages...
The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much consumers...
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
Dutch watchdog FoodWatch has announced the winners of its annual ‘GoldenEgg’ award for the year’s most misleading product, as voted by members of the public.
Counterfeiting is predicted to increase 3% per year worldwide leading to a rise in the anti-counterfeiting market over the next five years with CAGRs ranging from 12.8% to 16%, says PMMI (Association for Packaging and Processing Technologies).
The Mediterranean diet is being undermined by climate change, a misuse of natural resources and a brain drain which are damaging the social fabric of rural communities, according to a new book by the UN's Food and Agriculture Organisation (FAO).
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
Omega-3 consumption is on the rise, but consumers are still not completely convinced of their benefits and manufacturers need to be motivated to address this.
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