France is the top ranking country for tackling food waste and nutritional challenges while Germany is ranked number one for sustainable agriculture, according to a 25-nation food sustainability index by the Barilla Center for Food and Nutrition (BCFN).
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
Over one-third of consumers worldwide carefully read food labels, scanning for ingredients on their “must avoid” list, Euromonitor recently found.
The edible larvae and pupae of honey bees has a ‘nutty’ flavour, high nutritional value and protein quality similar to beef, say researchers.
Jaap Korteweg was a ninth generation Dutch meat farmer before becoming a vegetarian unable to banish his cravings for meat. The CEO of The Vegetarian Butcher shares his experience and gives advice for budding 'mock meat' entrepreneurs.
The battle over plant-based terminology has moved into the meat arena with two Italian MEPs calling for laws to prevent vegetarian alternatives from using names such as prosciutto and mortadella.
French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.
Irish microbiome scientists have helped curate an Irish art exhibition exploring the influence of food on mood, informed by mounting science around the gut-brain axis.
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
Microalgae is often held up as the most promising sustainable protein that can feed a growing world population - but first production needs to be scaled up on industrial levels. "The costs of inaction are too steep to even contemplate,” writes the author of a new paper.
US firm Valensa International has launched its 4-year-old ALA (alpha-linoleic acid)-rich omega-3 chia seed oil in Europe.
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
Thin Film Electronics is running trials with Italian olive oil brands based on its Near-Field Communication (NFC) technology.
Why do Finns give more importance to protein than Swedes? Are Germans more willing to eat an all vegetarian meal than Brits? And among the 13% of Europeans who have tried insects, how many would eat them again? Finland's ScenoProt survey is providing some interesting insights.
Ingredient supplier DSM has asked EFSA scientists to complete a scientific opinion for its fermentation-derived stevia.
Nearly 1000 actions – from screenings to policy statements to conferences and diet and lifestyle change promotion – are underway in 130+ countries as part of World Diabetes Day.
Swiss start-up incubator MassChallenge has dished out almost €1.4m in funding to food based start-ups that are offering the industry a new approach to fair trade coffee; a device to fight food fraud; and a probiotic to boost the meat sector.
Why call something 'vegan cheese' when you could call it 'a plant-derived, oil-based dairy analog'? How about because it is vegan cheese. It's time for the dairy lobby to see plant-based alternatives as complementary rather than competitive.
New commitments to tackle deforestation in commodity supply chains have almost doubled in the past 12 months, but pledges remain “piecemeal” with very few companies looking beyond palm oil, according to a recent analysis.
Over half of all food products marketed to children on Spanish television make some kind of nutrition or health claim but many of these products are unhealthy, say researchers calling for nutrient profiles.
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