Deliberate cases of seafood mislabelling often substitute cheaper (and more plentiful) species for ones that are overfished. So is fish fraud a sustainable choice for stretched fish stocks?
Companies must embrace sustainability as a long-term business value, especially in the Middle East, as global trends move towards fast-shifting trading patterns in the F&B industry.
Sugar alcohols could be used to store solar and wind energy as researchers look to alternatives that are more environmentally friendly and sustainable.
Pork hock, beef brisket and chicken legs used to be valued cuts of meat in Europe but now often end up as pet food. Swiss meat group Proviande has launched a 'nose-to-tail' project and is helping industry to promote lesser preferred cuts.
Coffee grounds used to grow mushrooms, orange peel transformed into clothes and hemp for 3D printing are just some of the food waste by-products traded on InSymbio’s digital marketplace for food biomass, residues and by-products.
A UK project to tackle childhood obesity and Riga’s green treatment of food waste are two of the first initiatives to come out of a pledge to collaborate on food challenges, signed by global mayors.
Europe’s governments and companies have been great at setting targets to cut food waste, but now they need to “accelerate and scale up adoption of policies, incentives, and practices” to act upon these, according to a report on Sustainable Development...
In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it...
French retail giant Carrefour is calling on companies to pitch their ideas to cut food waste in any link of the supply chain as part of its Food Waste Challenge.
Product defects (73%), technical faults (54%) and expiry of the best-before-date (43%) are the major causes of food waste in the German food industry, according to a study.
Better methods to protect banana crops, both for exporters and those who rely on bananas as a staple food, are needed as researchers point to the vulnerability of the popular fruit to disease.
The use of leftover coffee grounds as an antioxidant dietary fibre is a low-cost value-added opportunity for an otherwise waste product, say Spanish researchers.
By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.
IoT connected products to increase from 5bn to 21bn by 2020
Gartner predicts the number of connected products in existence will increase from five billion to 21 billion by 2020, which means take up of the Internet of Things (IoT) will be rapid, according to Mindshare media agency.
Manufacturers and retailers have teamed up with the European Federation of Food Banks to produce a framework for donating surplus food and cutting down on food waste.
A new global food waste standard aimed at saving consumers and the food industry money, while alleviating pressure on natural resources, has been described as a “breakthrough” by its backers.
Helping retailers shift over 1.3 million products that would have been wasted otherwise is just the first step for French company, Zéro-Gâchis, which has set its sights on expanding to Spain, Belgium and beyond.
Focusing food waste efforts on industry when most waste happens at home is misdirected but industry must share best practice to help consumers cut waste, say the developers of a smart phone app that slashes domestic food waste by 34%.
FoodNavigator will be starting a weekly feature ‘Spotlight on Start-ups’ where we interview some of the most innovative food start-ups operating in Europe, the Middle East and Africa. Here we give a preview of three of them.
The United Kingdom is emerging as a nation of casual consumers, whose preference for convenience food appears to give rise to increased food waste, a survey has shown.
A law that would have forced French supermarkets to donate unsold food to charity has been scrapped on a legal technicality – but supermarkets are being urged to adopt it voluntarily and some have already pledged to do so.
!['This should be cheaper [than other fibre sources] because it is a very abundant by-product,' says researcher. ©iStock/TracyHebden](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/8/5/8/3268587-1-eng-GB/Leftover-coffee-grounds-Unlocking-6m-tonnes-of-unused-antioxidant-dietary-fibre.jpg)
