Food waste is a serious issue for the planet and a major threat to food security. Senoptica Technologies claims to hold a solution to one of the many flaws in the food system – ‘use by’ dates.
Undeclared allergens in food and beverage products can be deadly. So why are allergen-related recalls still happening? What is industry doing to prevent them? And what NPD opportunities are being missed?
Food safety and quality are two sides of the same coin. But how is the process of making food not only safe but beneficial for the consumer being made more efficient?
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Global food waste is a colossal issue, compounded by increasing food poverty, shrinking resources such as water and a changing climate. So which countries are the worst household waste offenders?
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability.
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
DEFRA is putting onions high on the agenda with a new research project aimed at detecting, managing and preventing onion crop loss to fusarium basal rot. So what’s the plan and what does it mean for farmers?
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
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.
Food quality technology plays a vital role both in ensuring that food is safe to eat, therefore reducing food waste, and providing insights around its health and composition. Three European start-ups tell FoodNavigator how technology can help them understand...
Just over a year after announcing plans to merge, Danish enzyme and cultures suppliers Novozymes and Chr Hansen have joined forces under a new company name: Novonesis.
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.
Mushrooms have a very short shelf life. But with a range of MAP packaging specially designed to keep out moisture, a packaging company has managed to extend it from a few days to over two weeks.
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?
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
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...
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
As food loss and waste contribute to global food insecurity threats and negative environmental impact, the industry urges better production planning, infrastructure and technology.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
