It may be possible to increase food production sustainably and feed 10 billion people by 2050, say researchers, but only if we switch to flexitarian diets, cut global food waste in half and adopt climate-smart agriculture practices.
The UK’s health authorities have commenced a collaborative effort with the food industry and health NGOs to develop the next phase of the government’s proposed calorie reduction programme.
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
Russia faces a big spike in lamb production, as agricultural holding Miratorg steps up a major sheep farming project and Stavropol Farmer nears completion of potentially the country’s biggest lamb processing plant.
From the new bioeconomy strategy to trans fat limits and foie gras labelling, we round up the some of the food-related news and views from Brussels this month so far.
FrieslandCampina Ingredients DMV has revealed an ‘ultra-clean’ whey protein isolate hoped to power innovation in the soaring protein waters and clear drinks market.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
Not enough big food companies have the "digital maturity" needed to embrace open innovation, according to the national director of France's start-up network FoodTech.
Ingredients supplier Roquette has expanded its capabilities in premium textured plant based ingredients through the acquisition of Texpall’s extrusion unit in the Netherlands.
A proposal to introduce carbon labelling on food products has been welcomed by the Danish food sector. “In Denmark, we want to showcase our production.”
Irish dairy and nutrition giant Glanbia will fork out more than €300 million to acquire weight management mega-brand SlimFast, as it looks to add more bulk to its offerings in the category.
UK-based bodies the Agriculture & Horticulture Development Board (AHDB) and the National Farmers’ Union (NFU) is calling on farmers to join its independent body The Sheep Health and Welfare Group.
Nuritas, a Dublin-based start-up making waves in the personalised nutrition sector, has appointed some world leading experts to its new scientific advisory board (SAB).
More than 80% of the UK grocery market has now made a commitment to boost vegetable consumption by signing up to the Peas Please initiative, it emerged this week.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.
“Founder-led brands are going to beat big brands,” Distill ventures co-founder Shilen Patel believes. “You have an unfair advantage over the big boys.”
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
Demand for meat alternatives continues to be on the rise with a third of US consumers planning to buy more vegetarian/plant-based food products in the next year, according to Mintel's Better-For-You Eating Trends survey from August 2018, polling...
Netherlands-based Vivera has developed what it describes as the “highest quality 100% plant-based hamburger”, which will hit the UK shelves this month.
As the desire to attain a healthier, longer life through diet expands beyond niche groups focused on wellness into the mainstream population, consumers increasingly are looking for functional ingredients they recognize across categories – including in...
Food tech company Kabaq has developed an augmented reality (AR) platform that is expanding in the restaurant and food service space thanks to its partnerships. According to founder Alper Guler, there are “many opportunities” ahead for AR to be utilised...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Following four years of talks, Brazil’s Ministry of Agriculture, Livestock and Food Supply (MAPA) has finalised an export deal with Saudi Arabia for live cattle.
Poland’s poultry meat producer and processor Indykpol has provided a loan of PLN 10 million (€2.3m) to its subsidiary Zdrowy Drob (Healthy Poultry) with the aim of financing the offshoot’s development plans.
From excess water to illegal antibiotics and even the wrong species, fish fraud is rife. EIT winner TellSpec has developed a tool powered by artificial intelligence (AI) that detects fraud in real time and at a low cost.
Wildly popular in the UK and Europe, the salty and slightly rubbery grilling cheese halloumi is beginning to gain attention in the US as consumer fears about fat fade and their desire for high-protein snacks increases, according to new research from Fact.MR.
Manufacturers are aiming to appeal to flexitarians and conscious meat-eaters with recent launches including organic, nitrate-free hams and a plant-based burger, while Christmas-themed launches continue with a limited edition cinnamon Coca-Cola.
William Chase is a farmer turned serial entrepreneur. Having built, grown and sold Tyrrells he turned his attention to vodka and – by way of a brief stint in popcorn – is now working to build what he believes will his next big brand: Willy’s Apple Cider...
Netherlands-based Vivera has announced yet another exclusive partnership with the UK retail sector after introducing its Veggie Quarter Pounder into Sainsbury’s.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
Polish poultry producer SuperDrob is set to promote its new offer in the premium chicken segment by launching its first advertising campaign across Poland.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
Finnish processor HKScan’s plan to grow its presence in the meals market through the expansion of its Estonian facility is on track, according to the company.
Norwegian food research agency Nofima, partners with Belgium's CRA-W (Centre wallon de Recherches agronomiques) to further their efforts in the fight against food crime by setting up its dedicated reporting website.
Findings that point to a toxic effect of artificial sweeteners on gut microbes have been dismissed by an industry body, who said the study could not predict what would happen in real life use of sweeteners.
When you sit down to demolish a bacon or sausage sandwich in the morning, it’s very unlikely that you are thinking of the consequences it is having on your body.
New research from behavioural communications agency HeyHuman reveals some brands are able to grow their sales and volumes despite negative overall category trends. Here’s how.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
Beef and lamb processing sector association Meat Industry Ireland (MII) has said blaming beef processors for cutting cattle prices fails to take into account the market realities and that the processing sector shares common ground with frustrations from...
Crowd Cow, the US marketplace for craft meat, has revealed plans to extend further outside its heartland to offer meat from around the world, beginning with Westmore Pastoral in Tasmania.
