An Oxford University study has found the total amount of sugar sold in soft drinks in the UK dropped by 29% between 2015-2018. “Sustained pressure on business, including fiscal measures, has led to a striking reduction,” say the researchers.
The first wave of speakers has been announced for this year’s Healthy Ageing APAC Summit, with experts from blockbuster brands Brands Suntory, Blackmores and Herbalife among the confirmed speakers.
A cross-party parliamentary group warning that firms are replacing plastic with potentially more harmful alternatives for the environment is 'a wakeup call for companies to redouble their sustainability efforts', says ULMA Packaging.
Environmental campaigners clashed over the future of food in the wake of a controversial documentary 'Apocalypse Cow: How Meat Killed The Planet', aired on Channel 4 on Wednesday night (8 January) in the UK.
The Irish Farmers’ Association is demanding organisers of Go Vegan World disclose the parties responsible for funding a ‘multi-million-euro advertising campaign’.
Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.
The taskforce set up to tackle pricing inconsistencies in the Irish beef industry held its second meeting, with retailers pledging to engage with a planned sector review.
Our latest news and views from Brussels looks at food waste regulation in France, sugar reduction in the UK, excessive salt intake in Spain, and EFSA’s concern over THC levels in hemp products.
The UK government’s food and farming minister has insisted that environmental, animal welfare and safety standards will not be put on the line in trade deals struck after Brexit. But calls for a food standards commission to scrutinise future agreements...
UK recipe box company Gousto achieved a 50% reduction in plastic use in 2019 – and aims to make all its packaging reusable, recyclable or compostable by the end of 2022. We hear from founder and CEO Timo Boldt about the innovations that are making this...
When Solar Foods is producing its novel protein Solein at full-scale production, and using the cheapest source of renewable energy to do so, the start-up believes it ‘could match soy’, CEO Pasi Vainikka tells FoodNavigator.
Campaigners are calling out food manufacturers producing ‘incredibly salty bacon’, after a survey revealed some bacon products contain significantly more salt than competitor brands.
Finnish food group Raisio wants to grow international sales of oat products following investment in increased capacity. ‘The oat boom is just beginning,’ says president and CEO Pekka Kuusniemi.
Public pressure to find solutions to plastic pollution means companies are ‘on the verge’ of swapping to other materials with ‘new, and potentially greater, environmental consequences’, a new report warns.
Many alternative meat products are highly processed, have high salt levels and contain the same amount of calories and saturated fat as beef burgers, according the Nuffield Council on Bioethics.
Fresh research has reveals sugar levels in yogurt on sale in the UK have ‘significantly decreased’ over the last two years – but Public Health England (PHE) stresses ‘there is a long way to go’.
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
Meat substitute product OmniMeat has been launched on the retail market in Singapore after notching-up success in the foodservice sector, with Japan and the UK next on the brand’s hitlist.
Spanish start-up NovaMeat claims it has developed the world’s first 3D-printed plant-based beef steak with the appearance and texture of a whole beef muscle cut.
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing...
The Frito-Lay and Walkers Crisps maker has acquired a majority shareholding of Senselet Food Processing, an Ethiopian potato crisps company founded by Veris Investments in 2015.
Farmer Connect and IBM are partnering with leading coffee manufacturers and brands to improve ‘traceability, efficiency and fairness’ in the coffee supply chain by leveraging blockchain technology.
Technical expertise in areas like nutrition, science and regulatory affairs is increasingly shaping early-stage food and beverage innovation, according to Leatherhead Food Research.
Lidl GB has pledged to remove cartoon characters from its own brand cereal boxes, prompting campaigners to ask: ‘If they can do it, why can’t everyone else?’
Emerging as one of the most popular diets in 2019, intermittent fasting was the most Googled diet of the year. But its benefits go well beyond weight loss.
A shift in consumer demand – particularly from younger shoppers – towards ethically sourced products is key to making principles of economic sustainability scaleable, says the founder of Rare Tea Company, Henrietta Lovell.
A well-known British scientist has suggested that half of the UK’s farmland be rewilded into woodlands and natural habitat to tackle the climate emergency. Could this be a win-win for the agricultural industry and planet alike?
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
Co-op UK is launching a range of vegan products under the new GRO label, which the retailer believes marks the largest ever rollout of own-brand vegan products by a supermarket.
The ongoing Brexit process caused major frustrations for New Zealand producers and led to them turning their attention elsewhere due to the constant delays.
Kombucha’s complex flavour profile offers a convincing alternative to alcohol in bars and in cocktails, according to Real Kombucha. But that’s not all. The brand is taking on wine by promoting kombucha as the perfect drink to pair with food – and Michelin...
What agricultural techniques can help palm oil producers farm sustainably? FoodNavigator speaks with smallholder farmer, Wipat Siengtan, and RSPO Community Outreach & Engagement Manager, Imam A. El Marzug, to find out.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Food companies have timed their meat-free product launches just in time for Veganuary, which sees consumers promise to quit animal products for a month.
Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
Red meat processor ABP furthered its commitment to reducing its greenhouse gas (GHG) emissions by 27% by 2030 by having it validated by the Science Based Targets Initiative (SBTi).
