Shifting consumer preferences towards vegan products in Europe are expected to drive growth of the hydrolyzed plant protein sector, predicts a global market study, which adds the negative impacts of MSG will curb the sector’s advances.
EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.
The labour shortage in the meat industry continues to work its way around the globe, with numerous markets attempting to attract staff and prevent a downturn caused by a lack of workforce.
A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.
Royal Blue and Orange International Trading (RBO) is an innovative food and logistics platform that aims to improve the speed, efficiency and cost of shipping food ingredients from-farm-to-fork. We spoke to founder and CEO Sukai Ceesay about her vision...
The UK Food and Drink Federation (FDF) has sounded a fresh warning over the ‘disastrous’ impact that a no-deal Brexit would have on food availability after a report from the Committee on Exiting the EU said retail, food and drink would be among the sectors...
The European Livestock and Meat Trades Union (UECBV) has lent its support to the EU Commission on the issue of stricter enforcement of animal transport legislation.
Confusion still exists today between organic and sustainable practices and food producers are not doing enough to keep the eco-system alive, according to Greek social cooperative Local Food Experts.
Finnish processor HKScan’s finances appear to be getting back on track following a strong quarter for its domestic production facility and the implementation of a cost-saving plan.
Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.
An increased hard-line toward plastic among the public means food business are struggling to get the message across to customers that plastic plays an important role in preventing food waste.
The International Organization for Standardization (ISO) standard on sustainable cocoa will help mainstream ethical cocoa, says the chair of the standard, while an NGO worries uptake will be limited.
Online food delivery firm Just Eat is publishing hygiene ratings for Scottish restaurants on its platform in response to growing demand for food safety transparency.
The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
The UK’s food and farming system must become sustainable by 2030 if the country is to deliver on its ambition to help tackle the climate crisis, according to a new report out today.
Nestlé has unveiled a new chocolate recipe that replaces refined sugar with cocoa pulp as it begins to explore the possibilities of side-stream utilisation to reduce food waste.
Baby foods often contain inappropriately high levels of sugar and are being incorrectly marketed as suitable for infants under the age of six months, according to the WHO Regional Office for Europe (WHO/Europe).
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
The profit-driven focus of the food sector places pressure on employees and the food chain to deliver products at the lowest possible cost. Ultimately, this increases the risk of food fraud, according to Arun Chauhan, fraud expert and founder of Tenet...
The World Steak Challenge 2019 took place at the Round Room in Dublin following an intense day of judging by two sets of panels. With more than 300 entries from 25 different countries, this proved to be the biggest World Steak Challenge yet. Here are...
FoodNavigator's trend tracker brings you a weekly round-up of some of the most exciting products hitting the shelves in Europe. This week, we hear about CBD ' tongue shots', Asian snacks and potato smoothies.
Around 80% of tuna companies don’t know who caught their fish, putting workers in the industry at risk of exploitation, according to the UK-based Business and Human Rights Resource Centre.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
Cerealto Siro Foods and IBM speak to us about the development of I+Radar, an artificial intelligence tool that helps spot emerging consumer trends to inform innovation.
Pesticide campaigner demands additional safety measures, Commission 'regrets' NGOs decision of to quit obesity platform, while EU farmers are furious over 'sell-out' Mercosur deal. FoodNavigator brings you the latest news from Brussels.
