Manufacturers have been slammed for excessively high levels of sugar in ambient and chilled milkshakes, with 90% of products surveyed by campaign group Action on Sugar receiving a red light.
PepsiCo's head of European agriculture explains what the company is doing to make its directly sourced crops more resilient to climate change. "We're taking on the latest and greatest agricultural practices to figure out better ways to...
London restauranteurs the Hart brothers are working with Circle Carbon to inject biochar back into the soil in Mallorca where they use the organic produce in their restaurant El Camino.
Cargill and DSM – who have both independently developed steviol glycosides via microbial fermentation – are now teaming up in a bid to accelerate their development under the Eversweet brand.
Spanish biotech group AlgaEnergy has entered a strategic partnership with Japanese industrial automation and tech company Yokogawa Electric Corporation. AlgaEnergy general manager Carlos Rodríguez-Villa speaks to FoodNavigator about how this will unlock...
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
German authorities plan to restrict the use of controversial herbicide glyphosate as well as tightening the authorisation process for other plant protection products – moves that have been welcomed by the country’s organic food sector.
Significant commitments on issues like food waste or plastic pollution would suggest that sustainability is moving up the corporate priority list. However, with consumer sentiment sliding and upward pricing pressure on the horizon, it would require a...
By Katia Merten-Lentz, partner at Keller and Heckman, and Caroline Commandeur, legal consultant Keller and Heckman
Edible insects are covered by the EU's novel food regulation - but none have yet made it to the list of authorised novel foods. Legal experts from Keller and Heckman Katia Merten-Lentz and Caroline Commandeur weigh in on the the legal status of edible...
Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
Meal kits can help reduce the UK's reliance on processed food and help Britons adopt more "European eating habits", according to meal kit delivery company Gousto.
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Fiscal incentives like a sugar tax and lower-sugar subsidies to reduce sugar-sweetened beverage (SSB) consumption are unlikely to be effective, a new Singapore study reveals.
Independent cocoa expert Ray Major provides an oversight of how cocoa has continued to survive against all the odds by adopting the cabruca method to manage the most valuable of crops.
Waitrose has unveiled its food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
Global ingredients producer Cargill wants to build a more sustainable crop supply for food starch with a commitment to source its waxy corn “100% sustainably” from European farmers.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
The UK is planning to introduce a ‘world-leading’ tax on plastic packaging in 2022: applying to all single use plastic packaging that doesn’t include at least 30% recycled content.
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
Multinational food and beverage companies, governments and NGOs have united behind a pledge to “eradicate plastic waste and pollution at the source” and develop circular economy models for plastics.
Coca-Cola Classic saw volumes in Europe decline by 1% over the last three months: attributed mainly to the impact of new soft drinks industry taxes. But Coca-Cola Zero Sugar grew 18.5%, with retailers increasingly shifting space over to the sugar-free...
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
Juana Botero, director sustainability at Casa Luker, on how the cocoa industry is taking the fight to the drugs gangs by building a successful human-centred business with social inclusion throughout the supply chain based on empathy and support for the...
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
German supplier Doehler is cracking into nut-based product categories, such as dairy alternatives and bread spreads, with a majority stake acquisition in Italian nut and seed processor Nutrafood.
Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.
Announcement made at WCF conference in Sao Paulo. Cocoa Life will bring economic and social development for Brazilian cocoa farmers and their families while reforesting degraded land in the Amazon rainforest.
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Healthy nutrition could end the obesity epidemic and make us richer, according to an industry expert, who suggests the economy is keeping the consumer fat.
Agri-food giant Olam and French research institution Agropolis are offering a $75,000 (€65,000) grant to “ground-breaking” scientific research that tackles food security from farm to fork.
The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
In FoodNavigator's weekly rundown of some of the most interesting products hitting European shelves, iconic Australian brand Tim Tam is rolled out in Germany, certified French meatballs and superfruit snacks are launched in France, while the UK sees...
Fairtrade International’s cocoa beans have seen the highest growth in sales during 2016-2017 compared to its other certified goods, including coffee, sugar and tea. However, most West African cocoa farmers still do not earn a living income.
Brothers Craig and Greg Sams will take to the stage next week to talk about how they entered the healthy-eating market with their Whole Earth Food Brand in the early 70s, before it became on-trend and how biochar is changing the future of organic farming.
Roquette will develop protein ingredients using the high-protein pea variety developed by seed breeding company Equinom, and jointly invest $4 million (€3.5m) in the firm to develop new products.
While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
