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'Like wine or scotch, people can find the profile they love' - The rise of single-origin coffee

From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee, and why do consumers appreciate knowing the birthplace of their beverage?

A 40ft container setup equipped with eight one-thousand-liter tanks combines salt water, CO2 and nutrients with LED lights and produces a full batch of seaweed in just one week. Image: PureAlgae

Danish project seeks to upcycle fish farming waste into fibre- and umami-rich algae for food sector

A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.

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How to create exceptional vegan cheese with more protein

Innovations for plant-based, vegan cheese that delivers on both nutrition and the sensory experience

Planet-Score's newest iteration continues to rate products according to their environmental impacts and methods of production, but also indicates details around the product’s degree of processing, origin, and whether fair remuneration was paid to its producers. GettyImages/Aja Koska

Ultra-processing metric added to environmental labelling scheme: ‘Our objective is to identify products with synthetic additives’

Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.

Princes claims ‘industry-first’ human rights assessment on Argentinian pulses

Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.

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Mono-material solutions: redefining what’s possible

Flexible packaging plays a critical role in protecting and preserving food and everyday necessities. Now, three powerful solutions in mono-material flexible packaging have been created to address its recycling and sustainability qualities.

Building a business case for sustainability requires bridging the gap between what consumers say and do

Improving the sustainability of the food system is no longer optional from an optics and long-term business perspective, but short-term challenges – including consumer engagement – threaten immediate and mid-range returns and margins, complicating the...

Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat? Tune in to our Protein Vision event to find out. GettyImages/LauriPatterson

What’s next for the meat alternatives category? Hear from Redefine Meat, Millow, DTU and more

Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?

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Researchers look to ‘brilliant whiteness’ in shrimp stripes to find E171 alternative

Athletes no longer perceive masculinity as inherently linked to eating meat. Image source: PeopleImages/Getty Images

Plant-based diets become more popular indicator of masculinity among male athletes

West african food assortment. Image: Getty/Rimma_Bondarenko

Why on earth do Africans need ‘to get more excited about plant-based diets’?

Register for our free online broadcast event, Protein Vision, to hear Oatly, Willicroft, Stockeld Dreamery and more talk plant-based innovation in alt dairy. GettyImages/Rimma_Bondarenko

What’s making a splash in alt dairy? Oatly, Stockeld Dreamery, and Willicroft talk plant-based innovation

Marlow Ingredients and Tempty Foods unveil world first collaboration for use of Marlow mycoprotein. Image credit: Marlow Ingredients

Quorn owner inks first mycoprotein deal with maker of ‘next gen alternatives that don’t imitate meat’

Nofence's virtual fence technology removes the need for physical barriers for cattle. Image source: picturegarden/Getty Images

'Once the animals are trained, you can pop them out anywhere' - Virtual fence technology could make meat and dairy more sustainable

Sir Charles Godfray spoke about feeding the world. Source: ThomasVogel/Getty Images

Military conflict, deglobalisation and climate change – The future of feeding the world

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'Like wine or scotch, people can find the profile they love' - The rise of single-origin coffee

Danish project seeks to upcycle fish farming waste into fibre- and umami-rich algae for food sector

How to create exceptional vegan cheese with more protein

Ultra-processing metric added to environmental labelling scheme: ‘Our objective is to identify products with synthetic additives’

Princes claims ‘industry-first’ human rights assessment on Argentinian pulses

Mono-material solutions: redefining what’s possible

Building a business case for sustainability requires bridging the gap between what consumers say and do

What’s next for the meat alternatives category? Hear from Redefine Meat, Millow, DTU and more

Study explores low-dose iron supplementation in premenopausal women

Novel Foods: Half of new applications terminated for the same reason

Proposed ‘Office of Food Safety Reassessment’ would target chemicals that entered food supply through GRAS process

‘This opens up a new category’: Meet the start-up making a 'game-changing' low GI, quicker-cooking rice

Consumers show a strong strong purchase interest in precision fermentation, says Hartman Group research

Good news for innovation or backward step into food nationalism? The ‘Made in Italy’ bill unravelled

Plant-based fat mimics the texture of animal fat in bakery products

Food M&A hindered by ‘persistent macroeconomic headwinds’ but activity on the rise

SuperMeat on why its business model is key to overcoming cultivated meat industry bottlenecks

Shoppers concerned about impact of growing ‘shrinkflation’ trend

Mycoprotein and fungal proteins – The sustainability potential

Health, environment or lactose intolerance: Why do people drink plant-based milk?

Self-diagnosing dietary problems puts consumers at risk of nutritional deficiencies, UK dieticians warn

Upfield prepares for dairy parity with plant-based butter, cream and cheese: ‘Only technology will close the gap in taste and texture’

Researchers look to ‘brilliant whiteness’ in shrimp stripes to find E171 alternative

Alternative protein from leaves? ‘Industry first’ development to reduce reliance on soy and pea

Alternative protein made from brewer’s spent yeast scales up production

Fighting obesity: Current methods limited by poor long-term effectiveness, could gene therapy be the answer?

Artificial intelligence: The future of food or the end of humanity?

Edible coffee cup developed to take bite out of single-use plastic sales

Study reveals UK is truly confused about all issues relating to how to stimulate a healthy gut

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