Thousands of child labourers work in coffee, but the true levels remain under-researched. Lumina Intelligence speaks to the Sustainable Coffee Challenge about the worst forms of child labour.
The foodservice delivery market is booming thanks to the rapid rollout of new tech that makes it easier than ever to buy food online. In contrast, supermarket sales are under pressure. Could the adoption of new retail tech help?
The price of food in Europe is rising at a ‘rapid rate’, according to the authors of a new survey identifying the most expensive places to buy groceries in the region.
French start-up Siga has developed a label that ranks food according to its degree of processing. The system aims to help consumers select the ‘most natural and healthy’ products on the shelf, CEO Aris Christodoulou tells FoodNavigator.
A study sets the stage ‘for understanding disease resistance for all avocados’ in research that could help protect the avocado economy, preventing shortages and price increases.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
FuturMaster has developed artificial intelligence software that, it says, can predict demand levels, improve supply chain efficiency and even forecast whether innovation will be successful.
Increasing regulation restricting junk food advertising leaves FMCG brands facing the question of how to balance building awareness in a restricted landscape while also being good corporate citizens.
In this edition of the Brussels Bulletin, the European Union agrees to accept 35,000 tonnes of non-hormone treated beef from the United States, EFSA questions the safety of a whipworm egg as a food supplement, and pesticide chlorphyrifos comes under the...
Getting consumers to try trendy plant-based meat alternatives is a relatively low hurdle compared to encouraging long-term adoption of these products, which requires more convincing on the part of brands, says Nielsen, noting that the sector is "ripe...
Coldpress is a juice company on a mission: It wants to make cold-pressed HPP juices more accessible. Founder Andrew Gibb talks ‘democratising’ cold pressed juice, ‘permissible’ sugar and taking on Coke and Pepsi.
Finnish research has linked dietary phosphatidylcholine – an essential nutrient found in eggs and meat –with enhanced cognitive performance and a lower risk of incident dementia.
The UK government has been urged to introduce a levy on all processed, unhealthy foods containing ‘excessive calories’ – a move campaigners say would reduce consumption of saturated fat and sugar.
FoodNavigator, in partnership with data provider Traxn, brings you a monthly round-up of the latest wheelings and dealings in the EMEA food tech start-up space.
Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...
Mankai duckweed could find a spot as a top healthy and sustainable food ingredient, say researchers who suggest the protein-rich plant has serious potential in the health and wellness market.
Norwegian start-up TotalCtrl has developed software that tracks expiration dates in supermarkets, food banks, restaurants, and hotels. The end goal? “To eliminate food waste throughout the entire value chain, from farmer to consumer”, CEO and co-founder...
Beverage giant Anheuser-Busch InBev is among the big firms to join IBM’s new blockchain project called Trust Your Supplier, aimed at improving supply chain transparency.
Low-income groups would be ‘disproportionately affected’ by the impact that any no-deal Brexit scenario would have on food prices and availability, Professor Tim Lang of the Centre for Food Policy, City University of London, warns.
The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.
Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...
The European Commission’s current proposals on the Common Agricultural Policy fail to support sustainable food production and demonstrate that the EU ‘lacks the will’ to meet public demand for environmentally-friendly agriculture, according to researchers.
Latest data from the United Nations reveal obesity and overweight rates are ‘increasing in all regions’. Could ‘healthy food’ subsidies and taxes on products high in saturated fat, salt, and sugar, curb the trend?
Microbial detection company Hygiena says cannabis is rapidly expanding as an ingredient in foods such as baked goods, oils, drinks and butter, but due to its popularity companies run a higher risk of producing contaminated and unsafe products.
A gaming study investigating the effectiveness of front-of-pack labelling strategies on children has determined that colour – such as that used in traffic light labelling – is king.
‘Peganism’ – a diet that combines aspects of paleo and veganism – presents an opportunity for food manufacturers in Germany, according to market research firm Mintel.
A new initiative has been launched in the Netherlands to help disruptive food start-ups scale to ‘move the needle’ in terms of value creation and impact.
Better-for-you brands and policy makers who want to redirect mainstream Americans to healthier food and beverage choices likely will be more successful if they meet the consumer first where they are and then guide them through change incrementally, according...
According to France’s Ministry for the Economy and Finance, supermarket retailer E.Leclerc’s ‘improper business practices’ forced a number of its suppliers to lower their prices.
Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research.
Satisfied Snacks sits at the valuable intersection of technology-driven innovation and mega-trends around health and flavour. We speak to founder Dr. Heather Daniell about how she is meeting demand for healthy, convenient and tasty snacks.
