A focus on sustainability is becoming more and more important across all industry sectors: and the bottled water industry is no exception. Plant-based bottles, edible and biodegradable packaging, and programs on water stewardship are all initiatives being...
For the first time in four years, global food security has fallen in both developing and developed countries, according to the DuPont-backed Global Food Security Index (GFSI).
By Katia Merten-Lentz, partner at Keller and Heckman, and Oliver Hartmanm, legal consultant at Keller and Heckman
Pressure is rising for the development of a legal definition of ‘vegan’ and ‘vegetarian’ food in Europe but national governments are moving ahead of the European Commission in this regard.
Food manufacturers have been urged to follow the lead of Nestlé and Unilever and take an integrated approach to tackling modern slavery in their supply chains.
A pressure group has urged Public Health England to "get tough on enforcing the 2017 salt targets" after it accused food manufacturers of ignoring them and increasing its levels in pesto sauces.
Confectionery containing fair trade or organic cocoa and sugar carry one of the highest risks of adulteration and mislabelling in the food & drink industry, according to Ecovia Intelligence.
Food manufacturers are welcoming the end of the EU’s “market-distorting” sugar beet and isoglucose quotas that have capped production for nearly 50 years. But sugar cane processors are angry that cane tariffs remain while public health may pay the ultimate...
The scale of food waste from farm to fork is laid bare by environmental group Waste and Resources Action Programme, which also announces a series of projects bringing together growers, producers, and retailers.
The blending of two popular artificial sweeteners appear to result in less of a bitter taste, a study shows, suggesting this approach could rid current limitations of their use in food products and beverages.
Denmark’s Aarhus University has opened its iFOOD Centre to support research into “science-based” solutions to the biggest challenges facing the food sector today.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Organic consumers appear to be creatures of habit, preferring to buy more and more organic produce and following a progressively predictable shopping routine.
The Commission has published guidance to help member state authorities crack down on dual quality foods using existing legislation – but how workable is it?
Nim’s Fruit Crisps is the only brand in the UK to use an air drying process that delivers a crispy texture and preserves colour without resorting to “artificial sounding” freeze-drying techniques. The company’s founder speaks to FoodNavigator on Nim’s...
Traceability from farm to first purchase, common definitions of protected areas and paying farmers a living income are three ways stakeholders say can help end cocoa-driven deforestation in West Africa, which is threatening endangered species.
French farmers and food processors are increasing their investment in organic production in response to growing demand for “bio” products, according to the latest figures.
German baby food manufacturer HiPP is the first to reformulate one of its Croatian products after allegations of inferior quality compared to its German equivalent - and more could follow, it says.
Over the next three years, PureCircle is rolling out the “next generation” of stevia leaf that, it says, represents an even more effective sugar replacement. The investment supports the company’s drive to strengthen its product mix and move away from...
Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.
Good news for ento-entrepeneurs: Finland's food safety authority Evira will publish guidelines on using insects for food, ending a loophole that forced firms to sell products as 'ornaments'.
An app focusing on personalised nutrition and work out plans has received $10 m (€8.4 m) in funding its Series A round led by Creandum and Eight Roads Ventures.
“Positive colour claims” can lift a product’s performance and help food makers tap into the growing global demand for clean labels, consumer research sponsored by colour specialist GNT Group reveals.
The Food and Land Use Coalition has been formed to coordinate efforts to tackle the “huge opportunities and challenges” in how land is used to generate food.
Increased organic production would support the development of more sustainable food systems across Europe, IFOAM EU’s deputy director and policy manager Eric Gall tells FoodNavigator.
Tesco is spearheading a drive to reduce food waste, with 24 of its largest food suppliers – including Kerry Foods, Greencore and Bakkavor – committing to cutting food waste in their production processes.
Food manufacturers targeting children are under pressure to provide products that meet certain health standards – making health a major innovation driver. But does actual consumption reflect this?
Consumption of soy-based foods could be used to help tackle the global obesity crisis thanks to its high protein and isoflavone content, new research suggests.
European parents are consistently willing to pay more for organic, says Mintel. Yet while organic claims are common on baby food, they are less used on food and drink aimed at kids. Are manufacturers missing a trick?
French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.
Stevia manufacturer PureCircle is launching the Sigma X-celerator, a new tool that aims to deliver customised ingredient combinations to its food and beverage customers.
Purple chocolate, coloured with nutrient-packed fruit and vegetable powders, can make healthy foods such as muesli more appealing or give indulgent ice cream a healthy halo, says Herza Schokolade.
Artificial sweeteners could potentially increase the risk of developing type 2 diabetes (T2DM) in two weeks, says research that fuels ongoing debate over the sugar substitutes’ long-term health effects.
Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le Duigou speaks to FoodNavigator about how the group plans...
Whey protein hydrolysates are superior to normal whey proteins for sports nutrition according to nearly two thirds of consumers, who cited improved muscle building and recovery amongst its purported benefits.
Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the “explosion” in demand for vegetable-based smoothies.
Caffeine’s effects on brain neurons and their cellular function is the subject of European research that could explain why coffee could improve memory and protect against age-related memory loss.
There's "a gold rush mentality" in the palm oil sector preventing it from becoming truly sustainable, says Danish NGO NepCon. But its database Sourcing Hub can help manufacturers make the most sustainable possible choices when buying palm...
A plant-based, Mediterranean-style diet may provide the same benefits in addressing the complications bought about by acid reflux, according to a US-based study.
Insect company Protix is to add mealworm, cricket and locusts to its burgeoning portfolio with the acquisition of Fair Insects in a deal that follows a €45m round of funding in June this year.
At the end of the month, the EU sugar regime will end, liberalising the market after nearly 50 years of production quotas. But one MEP is questioning whether the Commission has considered the impact on Europeans’ health as manufacturers switch to isoglucose.
Growing demand for premium and sustainable food products increases the risk of food fraud because of its higher price point, research firm Ecovia Intelligence suggests.
