As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...
Dole is aiming to launch high-value products from food waste in the second half of next year across its recently-formed speciality ingredients business, in addition to expanding its upcycling efforts to more markets in the region.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The number of companies working to upcycle or prevent food waste is expanding, suggesting a potential for profit. Is tackling food waste a concept consumers are buying into?
Israeli start-up Clarifruit wants to swap out ‘subjective, inconsistent, and slow’ manual quality control processes in the fresh produce supply chain for an AI-powered digital alternative.
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
The CEOs of the ‘big five’ major UK supermarkets have committed to slash their impact across climate, deforestation nature and guide the whole food retail sector towards halving its overall impact on the natural world by 2030.
The United Nations has said it sees ‘new momentum and energy’ around the transition to a sustainable food system. But campaigners warn that words need to be put into action.
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape.
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
By René Floris, NIZO Food Research Division Manager
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Fred van de Velde, NIZO’s Expertise Group Leader Protein Functionality explains to René Floris, NIZO Food Research Division Manager and...
2021 has marked a momentous shift in mindset towards the issue of food waste from businesses and consumers, according to Olio, which has raised $43m and seen a surge in users.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
Lofty Box has a mission to reduce food wastage. The UK subscription-based brand takes surplus stock that typically goes to waste or ends its life in landfill and creates boxes for conscious consumers.
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
The UN FAO is raising awareness in schools to reduce and prevent food waste. Communications and Partnership Consultant Oksana Sapiga shares why targeting children - the 'consumers of tomorrow - is important.
Taste and nutrition company Kerry has conducted new research into consumer expectations around sustainability in the food and beverage sector. The ‘really surprising results’ are in: Consumers ‘positioned sustainability as a must-have rather than a differentiator’.
The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.
Olam Food Ingredients aims to improve the sustainability of its cashew supply chain. A key lever for the supplier is farmer incomes. “We want to do more for the livelihoods of farmers,” MD and CEO of edible nuts, Ashok Krishen explained.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
UK retailer Tesco has increased the amount of strawberries it is purchasing this season in response to a bumper harvest in the UK. The elastic approach to procurement fights food waste as the supermarket leans on its promotional tools to drive up demand.
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
The meal box provider says it will trial carbon labelling on its recipes next year ‘to empower customers to make more environmentally conscious dinner choices’.
The UK’s Discarded Spirits has just unveiled a grape-based vodka, made using waste-products recovered from the wine making process, in an attempt to tap into consumer desire for zero waste ingredients.
The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.
Austrian entrepreneurs are extracting cyanide from stone fruit seeds – a side stream of the fruit processing industry – before upcycling them into B2B food ingredients.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
