The European Institute of Innovation and Technology (EIT) Food has launched a new programme, ChangeMakers, that aims to support food entrepreneurs from ‘underrepresented’ socio-economic backgrounds. EIT Food business creation manager Lukxmi Balathasan...
A consumer watchdog has launched a campaign calling on Dr. Oetker to stop using the controversial ingredient titanium dioxide (E171) in its bakery ingredients and decorations in Germany.
A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.
Going green is great for business amid a sea change in attitudes among consumers, says Gro Harlem Brundtland, the former Norwegian prime minister and decades-long important voice on climate change. But simply ‘saying’ the right things about sustainability...
Accelerating consumer trends such as veganism and environmental concerns are bringing complexity to the food industry but also plenty of opportunities, according to the technology chief of the world’s largest food company.
Global food tech company Bühler wants to expand its sustainability impact, and is calling for industry cooperation to deal with the threats posed by climate change.
Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.
A group of 34 international businesses, spearheaded by French dairy giant Danone, have pledged to tackle inequality and promote diversity in their workplaces and supply chains.
Consumer demand for sustainable products means food manufactures can no longer afford to operate supply chains that lack transparency, according to sustainability experts at Bureau Veritas.
A Chr Hansen-funded study reveals the benefits probiotic consumption has on flu-like sickness as the results suggest a daily regimen may be justified for particular at-risk populations, such as children.
Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.
Belgium, Luxembourg and the Netherlands are the latest countries to adopt the International Palm Oil Free Certification Trademark (POFCAP), bringing the number of countries using the label to 20.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
A group of Israeli friends have created an online vegan lifestyle 'ecosystem' offering products and services, meal-sharing app, tech incubator, meetups, content and its own digital currency.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.
Having assessed the effects of energy drinks on the cardiovascular system, the German Federal Institute for Risk Assessment warns that excessive consumption can pose a health risk in young adults.
From Walkers 'hint of salt' crisps with 25% less salt, to Nestlé's plant-based Garden Gourmet Incredible Mince and McVitie's luxury biscuits, FoodNavigator brings you the latest in new product development across the bloc.
The European Union’s effort to take sole ownership of common cheese terms based on origin has ended in an agreement, protecting the fate of ‘mozzarella’ around the world.
The European Union (EU)’s recent demands that Australia remove food product names it claims are protected under the Geographical Indication (GI) scheme, such as feta or gruyere cheese, has angered the country’s F&B industry, but the government insists...
The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
If the UK crashes out of the EU without a deal, the introduction of border controls on the Irish border will disrupt food supplies and harm businesses trading across Europe’s ‘perimeter fence’, warn experts.
Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.
The European Food Standards Authority has clarified its stance on ground flaxseed after UK media reports suggested that the safety watchdog was warning that too much of it could expose people to toxic levels of cyanide.
French business magazine Capital has published nine food products approved by a range of well-known rating methods, from nutritional composition-focused NutriScore to processing-driven NOVA.
Ingredient manufacturers are seeing increasing demand for ‘sustainable’ food products from their customers and consumers in Europe. But what does this look like in practice?
UK start-up Almond has developed an app that rewards shoppers for buying responsible brands, while helping to reduce and offset CO₂e emissions. “In a nutshell, we help consumers reduce their negative impact,” CEO Oliver Bolton tells FoodNavigator.
The UK government has put out a call asking food producers, processors, retailers, academics, factory workers, and ‘simply interested citizens’, among others, to help transform its food system.
An independent study has investigated how French smartphone app Yuka, which aims to help consumers choose products good for their health, works on the shop floor.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
The digital commerce space is evolving at pace. Smart speakers like Google Home and Amazon Echo are ‘set to drive the next wave of FMCG and grocery e-commerce’, according to new research.
In this week's food innovation round-up we focus on Wahaca's sleekly designed taco kits, London beer maker Nirvana Brewery's revamp for the 'mainstream market', and profile an eco-packaged chocolate hitting the shelves.
The German Sugar Industry Association has dismissed front-of-pack rating systems based on algorithms, arguing that NutriScore and traffic light labels mislead consumers.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...
Software as service (SaaS) start-up Provenance has developed a solution that enables businesses to be more transparent – both internally and externally. “Transparency is the future of brand trust,” Provenance founder and CEO Jessi Baker predicts.
Millions of people around the developed world live in areas with severely limited access to affordable fresh food. So what are the fallouts of living in a ‘food desert’? And who ends up paying the ultimate price?
Dairy ingredients company Ingredia has partnered with tech start-up Connecting Food to track every step of production, from animal feed producer to packaging plant.
A study comparing the effects of vegan, vegetarian, and omnivorous diets on biodiverse ‘hotspots’ in the tropics has been published by researchers in Scotland and Germany.
