How can companies tighten their global supply chains, future-proof profits against climate change and boost their sustainable credentials for consumers in one go? Information-sharing platform WeFarm promises to do just that.
The European Commission’s standing committee meets today to discuss whether or not to renew approval for glyphosate. Chances are the controversial herbicide will get the green light. Should the food industry step in and apply its own ban?
Kellogg’s is launching Ancient Legends – a range of breakfast cereals using ancient grains such as spelt and rye – in the UK next year.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
Food companies are acting far too slowly to clean up their soy procurement practices while new standards for responsible soy may not go far enough, say campaigners.
Establishing an emotional connection between consumers and brands is a universal key to success – but this is especially true when breaking into the African market and there are certain ways to create this connection, says one marketing consultant.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
Levels of fish fraud across the EU have fallen to below 6%. But initial results for honey suggest 19% – and perhaps even up to 32% – of products tested are not compliant with EU food regulations.
Danone-Nutricia has invested €240m in a new production plant in the Netherlands on the back of double-digit sales growth of infant formula products such as Aptamil and Nutrilon.
The reduction of sugar and the removal of additives are currently the biggest headaches for the European food industry, according to new research.
High in protein and omega-3, Peruvian sacha inchi has ‘superfood’ potential, according to a supplier of its oil and protein powder.
Want to promote products with less meat or meat alternatives? Steer clear of environmental messages and focus on health, say researchers.
The bright blue color of smart-chimp’s water – created by the inclusion of spirulina extract – keeps the beverage in consumers’ minds long after the last sip, according to the brand’s co-founder.
The European Commission has cleared the acquisition of French ingredient supplier Solina by private investment company Ardian.
Campden BRI has opened a consumer test centre in Leamington Spa, UK, to support new product development and provide consumer research on food and drink products.
More research is needed to establish the health and nutritional credentials of organic foods, say agricultural MEPs.
Food manufacturers should add seaweed to help combat cardiovascular disease and related conditions, according to researchers.
French retailer Carrefour has launched what it claims is France's first private label range of vegetarian products - which could spur other brands to occupy this relatively undeveloped space, says a market analyst.
Is cinnamon water set to steal coconut water's crown, can quark ever rival Greek yoghurt and will cauliflower rice really replace oats for a healthy breakfast porridge? FoodNavigator met up with the product developers who think so.
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