Meat-free food maker Quorn Foods has announced plans to remove non-recyclable black plastic from its supply chain, becoming the latest in a string of companies to take action on the plastics issue.
By centring its sustainable development programme along four key pillars, ingredient supplier Roquette says it is ready to “prepare for the future in a responsible manner”.
As consumers become increasingly invested in their health, personalised nutrition and gene-tailored diets will become the norm, says the chief science officer of Israeli start-up Nutrino. “The future of food is in personalisation and companies who fail...
Food giant Mars is using procurement to tackle some of the most significant social and environmental challenges facing the world today. FoodNavigator spoke to Barry Parkin, chief procurement and sustainability Officer at Mars, to find out more.
Danish researchers are deploying predictive software tools based on mathematical algorithms to reformulate food for a “more natural taste and higher food safety”.
A new food index analysing the sustainability strategies of 60 global companies finds that the majority of meat, fish and dairy groups are “failing to manage” risk areas such as climate change and antibiotic resistance.
Changing how countries produce food is “fundamental” to protecting the Earth’s ecosystem, according to the head of the Food and Agriculture Organization (FAO).
Macadamias only represent 1.5% of the tree nut market, held back by limited supplies and high prices, but a tree-planting programme could change that. "Customers are crying out to use macadamias as an ingredient. It’s up to us to make that opportunity...
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Companies' unilateral, no-deforestation commitments - and on-pack deforestation-free claims - are unsuited to the complex palm oil supply chain and, therefore, likely to fail, say researchers. "A broader suite of complementary mechanisms"...
Scandinavian start-up Veg of Lund’s science-based approach to innovation has enabled it to develop a new snack concept that taps into wide-ranging consumer demands.
The UK Government should introduce tougher restrictions on marketing and advertising of junk food, according to a committee behind a report into childhood obesity.
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
The European Commission has proposed rules to cut use of single use plastics including a ban on cutlery, straws and drink stirrers and reduced use of food containers and drinks cups.
After a week of debates on the country's Agriculture and Food Bill, French politicians have backed mandatory labelling for GM animal feed and pesticide use on fruit and vegetables but rejected measures to stop marketing unhealthy foods to children.
By Amarjit Sahota, president and founder of Ecovia Intelligence
Blockchain is taking off, with a growing number of food companies and retailers experimenting with this new technology. Consultancy Ecovia Intelligence sees blockchain bringing many sustainability benefits to the food industry.
The majority of Norwegian consumers do not believe the grocery industry cares about the environment. Orkla, the region’s largest food maker, believes there is an opportunity to prove them wrong.
With Greece, Italy, Spain and Cyprus showing the highest levels of childhood obesity in Europe, the Mediterranean diet is gone, according to World Health Organisation (WHO) chief João Breda. “Those who are close to the Mediterranean diet are the Swedish...
Nestlé is top for addressing the double burden of obesity and malnutrition, and while many firms have stepped up efforts, a "disappointing" number have too many unhealthy products in their portfolios, according to the Access to Nutrition Index...
UK food and drink manufacturers have fallen short of Public Health England’s 5% voluntary target for sugar reduction, achieving just 2% at the end of the first year.
French biomarine group Algaia is expanding its production and innovation capacity with investments targeting the growing demand for marine ingredients and seaweed extracts.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Investor pressure is beginning to help create a 'race to the top' on human rights but many food companies are not sufficiently engaged, according to a benchmark report.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
A fundraising initiative, Veg Power, has been launched in the UK with the aim of increasing vegetable consumption through marketing that makes vegetables “inspiring”, “fun” and “contemporary”.
Many certification schemes are blocking true sustainability by watering down standards in order to get stakeholders on board and even providing 'green cover' for firms that are destroying the environment, according to a report.
Israeli start-up Aleph Farms' proprietary "three dimensional" process holistically grows all parts of meat - muscle, fat, blood vessels and connective tissue - together, yielding a 'free-range' taste and texture.
