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Do consumers want lower methane dairy? And how can the sector best communicate better environmental practices? GettyImages/PeopleImages

Inside Danone’s methane strategy: ‘This is the most immediate opportunity we have to slow global warming’

Methane reduction may not be well understood by consumers, but Danone wants to bring them along on the journey.

Personalised nutrition aims to fulfil the individual health needs of consumers. There are as many sets of health needs as there are consumers. Image source: Getty Images/Hinterhaus Productions

‘No such thing as a universally healthy diet’: Meeting individual health needs through personalised nutrition

Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?

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Food x Warming World: 9 key themes to watch at the intersection of food and climate

Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.

The reputation of non-sugar sweeteners has taken a hit in recent times. Is it deserved? GettyImages/bit245

Do non-sugar sweeteners make people hungrier?

This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.

If neither supplier, manufacturer nor retailer is willing to foot the bill for cocoa...who pays? GettyImages/stockcam

Chocolate prices expected to climb as industry relays cocoa burden

Cocoa supplier Barry Callebaut is passing on soaring costs to its customers, and predicts manufacturers will do the same.

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Enhancing food quality: The role of functional systems

Improve food quality and stability with versatile functional systems to achieve outstanding results across different sectors.

By-products from sugar beets can be used as a functional ingredient in plant-based fish. Image Source: Getty Images/Mendelewski

Royal Cosun bets on potatoes and sugar beet for plant-based alternatives

Processing potatoes and sugar beet en masse, agricultural cooperative Royal Cosun is able to use these crops as plant-based ingredients.

Why are consumers turning away from dairy?

The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?

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How dairy’s nutrient-dense profile can reinforce ‘food as medicine’ and promote holistic health

As the relationship between food and health continues to be explored, studies reveal how the nutrient-dense profile of dairy can support key areas of health.

As long as the ban is suspended, plant-based brands can continue to borrow 'meaty' terminology from classic French meat products. GettyImages/Richard Villalonundefined undefined

France suspends ban on ‘meaty’ names for plant-based alternatives

Less than one month out, an upcoming ban on the use of ‘steak’, ‘sausage’ and ‘bacon’ terms for French plant-based meat products has been postponed.

The cooperatives streamline the buying and selling process of cocoa beans. Image: author's own.

Cocoa cooperatives in Côte d'Ivoire: A conduit for collective action

Cooperatives help cocoa farmers sell their produce, as well as work with ingredients companies to learn new agricultural techniques.

Food and beverage start-ups: How to succeed where others fail

Starting a new business is an enormous challenge and takes a huge amount of courage. So what can you do to give yourself the best chance of succeeding?

Both between and within the countries in which Nestlé operates, there are a wide range recycling regimes. It advocates towards harmonisation, but until then it must work within them. Image Source: Getty Images/Jacobs Stock Photography Ltd

Country by country, street by street: Nestlé on navigating global recycling regulations

Recycling regulations differ between countries, regions, and sometimes even streets. Nestlé hopes for a more harmonised approach, but until then it must navigate the myriad regulations in its operating areas.

Food security: How can we create resilient food systems for the future?

The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?

PhenOlives is making flour from pomace - a side stream of the olive oil production process. GettyImages/Sgura

Flour upcycled from olive waste a ‘revolution’ for industry

Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.

Potatoes, like many other crops, are vulnerable to changing climatic conditions. Image Source: Avalon_Studio/Getty Images

How potatoes are affected by changing climatic conditions

As climatic conditions shift, key crops must face the challenges imposed by the weather’s new regime. Potatoes, one of our most beloved crops, are also highly sensitive to these changes.

Portugal has made the decision to adopt nutrition labelling scheme Nutri-Score. Here's why. GettyImages/Anastasiia Konko

Why Portugal is officially adopting Nutri-Score

Portugal has become the eighth country in Europe to officially adopt Nutri-Score.

From holograms to health claims: Academics round up packaging innovations in cheese

From improving packaging shapes to integrating QR codes on-pack, there’s a lot that cheese manufacturers can lean on in order to attract, retain and re-invigorate consumer interest.

Industry coalition targets carbon emissions in herbal supply chain

A new coalition known as the Scope 3 Herbal Footprinting Working Group is taking on climate change by collecting data on greenhouse gas emissions associated with the agricultural production of herbs.

Food & beverage trends: How rising prices are changing consumer behaviours

The cost of food and beverages, including essentials such as bread and milk, have been on the rise for some time now. How have these increased costs influenced consumer behaviours?