Carbon labeling for food and beverage may be coming faster than originally predicted, and soon may hold more sway with consumers than other popular certifications as the ongoing pandemic accelerates consumer interest in sustainable diets, predict industry...
Detecting facial expressions and emotions of farm animals has the potential to improve animal welfare, according to Wageningen University & Research Associate Professor Suresh Neethirajan.
New research suggests organic-certified meat is less likely to be contaminated with bacteria that can cause human illnesses, including multidrug-resistant organisms, than conventional meat.
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
The Food and Drink Federation says UK plans to restrict in-store promotions of foods high in fat, salt and sugar will deter companies from developing lower sugar and fat alternatives.
According to the clean label ingredients specialist, its portfolio of agglomeration ingredients answers a raft of technical challenges, but also present a huge opportunity for producers wanting to produce clean label products.
Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...
The calls come as a new report from UK charity Christian Aid warned that climate change is forecast to slash Kenya’s optimal tea growing regions by 26% by 2050.
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.
Food brands have an opportunity to diversify their online shopping experiences to better meet quicky shifting consumer demands, according to a new report.
Unilever has gone live with new Regenerative Agriculture Principles (RAPs), a framework that outlines ‘five priority areas’ the company says are ‘in most urgent need of action and where we can generate the biggest impact’. FoodNavigator spoke to Giulia...
What is ‘nooch’, you ask? The term is short for nutritional yeast, and UK brand Notorious Nooch Co has just released two new flavours of it. Elsewhere in this week’s new product development photo gallery, we look at Nourished’s expansion into personalised...
The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.
Cargill has acquired Leman Decoration Group in a deal that the company said represents a win-win: It will enhance Leman’s chocolate expertise and expand Cargill’s overing in the decorations space.
Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.
Global beverage giant Suntory Group has set a more ‘aggressive’ emissions target for 2030 as it works towards its 2050 net zero ambition. It plans to leverage measures like internal carbon pricing to ‘raise awareness’ within its business.
EFSA has updated its safety assessment of controversial food additive titanium dioxide, E171. The verdict: “Titanium dioxide can no longer be considered safe as a food additive.”
Consumer demand for CBD products has soared during lockdown, according to the Association for the Cannabinoid Industry (ACI), which estimates the sector will generate £690 million in annual sales this year, above a previous forecast of £526 million.
Nestlé has said it has made ‘good progress’ over the past 12 months in advancing its forest positive agenda on its cocoa farms in Ghana and Côte d'Ivoire.
Data scientists from the personalised nutrition company ZOE have conducted a study involving 1,000 people which helps explain why some people feel hungry all the time and struggle to lose weight.
Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.
The supermarket’s goal to increase sales of plant-based meat alternatives by 300% by 2025 could fall foul of the UK government’s plans to restrict promotions of unhealthy foods from April next year, a group of investors has cautioned.
Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.
The cell-grown meat and precision fermentation space is exploding in Europe. But how do consumers feel about it? Three start-ups test the market with research in consumer acceptance.
Barry Callebaut says it is committed to ending deforestation in the cocoa and chocolate industry as part of its actions in the months and years ahead, which are highlighted in its the Cocoa & Forests Initiative (CFI) Progress Report 2020.
Conservation groups say that restoring seagrass, saltmarsh, oyster reefs and kelp forests in British waters would help the country meet its climate targets and provide an on trend sustainable food source for consumers.
Swiss food giant Nestlé has a carbon footprint that is twice the size of Switzerland’s emissions linked to fossil fuel use. The company has a target to reach net zero by 2050 – and it believes that the regenerative potential of agriculture and forestry...
There is room for growth in the meal kit market, according to commentators, after European kit giant HelloFresh posted a strong set of results in the first quarter of 2021.
Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.
Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...
Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...
What does a sustainable diet mean for UK retailers? Fresh research investigates strategies and challenges in providing ‘less and better’ meat and dairy.
PepsiCo R&D Fellows are a ‘select’ group of innovation specialists with ‘exceptional expertise’ and a proven track record of ‘significant technical innovation’. FoodNavigator speaks to Chief Medical Officer and executive program sponsor, Antonio...
Mondelēz International is continuing to see healthy demand for its core snacking brands, proving that industry-wide sales spikes for packaged, shelf-stable products were more than just a COVID-inspired blip, said chairman and CEO Dirk Van De Put.
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
Dairy cooperative Arla has developed Climate Checks, a programme that leverages the power of big data to support a transition to low-carbon production. Climate Checks offer ‘a proof point that there can be a sustainable future for dairy’, Chairman Jan...
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
The next iteration of the Beyond Burger - featuring 35% less saturated fat and 75% more iron than 80/20 beef burgers, a comparable level of B vitamins, and a meatier flavor – will hit grocery stores next week and restaurants in June, with a leaner version...
One of the key challenges in achieving ‘equitable working conditions’ throughout the international wholesaler’s procurement channels lies in the complexity of METRO’s supply chain, explains Public Policy Manager Illa Brockmeyer.
