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France tops global food sustainability index

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).

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

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.

Euromonitor: all-natural ingredients lead consumer trends

Over one-third of consumers worldwide carefully read food labels, scanning for ingredients on their “must avoid” list, Euromonitor recently found.

Future food: Could edible bee larvae help feed the world by 2050?

The edible larvae and pupae of honey bees has a ‘nutty’ flavour, high nutritional value and protein quality similar to beef, say researchers.

INTERVIEW

The Vegetarian Butcher: What turned a ninth generation meat farmer into a plant-based pioneer?

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.

MEPs oppose plant-based alternatives using meat terms

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.

How should you communicate your CSR success stories?

French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.

Gut instinct: Irish art exhibition explores food, mood & the ‘psychobiome’

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.

The photo-fermented combination: Allmicroalgae scales-up microalgae production

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.

Making microalgae big: Scaling up production is key to food security success

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.

News in brief

US player finds European chia gear

US firm Valensa International has launched its 4-year-old ALA (alpha-linoleic acid)-rich omega-3 chia seed oil in Europe.

Health & Nutrition Week, 28 November-2 December 2016, Frankfurt, Germany

Food & nutrition futures: ‘We need to become comfortable with the uncomfortable’

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.

Thinfilm to authenticate olive oil packaging

Thin Film Electronics is running trials with Italian olive oil brands based on its Near-Field Communication (NFC) technology.

ScenoProt gives a preview of Northern Europe's protein preferences

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.

DSM prepares to bring fermented stevia to EU market

Ingredient supplier DSM has asked EFSA scientists to complete a scientific opinion for its fermentation-derived stevia.

#WorldDiabetesDay #WDD

World Diabetes Day: 1000 actions to help 400+m people

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.

MassChallenge donates millions in its first Swiss awards

Swiss accelerator backs 6 start-ups in fairtrade coffee, food fraud, probiotics & more

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.

Comment

A cheese by any other name: Let plant-based alternatives use traditional dairy terms

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.

Sustainable commodity commitments rocket but most firms struggle with traceability

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 kids' food on Spanish TV use health halo claims: Research

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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