Unilever and WWF have partnered with smallholder farmers in South Africa to introduce lesser-known, drought-resistant crops into Knorr’s supply chain. “There is a big need to vary the types of cereals and grains that we eat,” Global Sustainability Lead...
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
A new variety of banana that is resistant to black Sigatoka and can be produced using organic and agro-ecological production methods is set to become commercially available in France.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
Scientists from The Pirbright Institute in the UK have worked with University College London (UCL) to map the expression of genes across the entire African Swine Fever (ASF) virus genome.
Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.
Goal is to accelerate sustainability improvement in cocoa through certification, 33-year-old organization said, as it announced a major upgrade to its monitoring of the cocoa industry.
Meat-free products continue to grow in popularity, according to a Twitter analysis report of six of the UK’s biggest grocery retailers: Asda, Co-op, Morrisons, Sainsbury’s, Tesco and Waitrose compiled during the Christmas 2019 trading period.
The UK Food Standards Agency has revised its foodborne norovirus estimate after research suggested around 2.4m cases of foodborne illness occur in the UK each year.
Women in their 50s and 60s who consume at least two servings of walnuts a week have a ‘greater likelihood’ of healthy ageing compared to non-consumers, according to new research.
The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
As Italian authorities struggle to bring the coronavirus outbreak under control and put together a support package for business, Italian industry associations and food sector representatives warn of the potential impact on the food sector.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.
A recent study raises concerns that maternal exposure to low and no-calorie sweeteners could have adverse health implications for babies – but the findings have been rebutted by the International Sweeteners Association (ISA).
The North American Meat Institute (Meat Institute) and the British Meat Processors Association (BMPA) have signed a memorandum of understanding ahead of trade negotiations between the two countries.
European consumers are increasingly favouring locally sourced and manufactured food products - a trend that German manufacturer Settele has responded to with a line of organic regional specialties. Elsewhere, France's Supermarché Match rolled out...
The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...
Whether it be improving environmental standards for broilers or abandoning cage eggs in favour of free range, major retail players are adopting higher chicken welfare standards.
Mars, Mondelez and Nestlé have insisted they are committed to their sugar-reduced items following accusations they do not back healthier versions of products with the necessary marketing spend.
Irish nutrition specialist Kerry has completed a deal to buy Pevesa Biotech, as it looks to expand its position as a market leader in non-allergenic and organic plant protein ingredients.
Our latest news and views from Brussels looks at the UK's new immigration policy, trouble for honey producers and more details about the upcoming Farm to Fork strategy from the EU.
The EAT-Lancet report has been criticised by researchers who argue the proposed diet has no greater impact on mortality reduction than energy consumption changes.
UK start-up LoveSeitan wants to increase consumer awareness around this lesser-known meat substitute, “so it’s as well-known as jackfruit and tofu”, says co-founder Steve Swindon.
The United Nations World Food Programme (WFP) and the Islamic Development Bank (IsDB) have signed a Memorandum of Understanding (MoU) to unveil a new framework for collaboration efforts in food security, nutrition and innovative investment solutions.
Burger King has removed artificial preservatives from its Whopper in several European countries including France, Sweden and Spain and around 400 of its 7,346 US restaurants, with plans to remove preservatives from Whoppers in all of its restaurants this...
Conventional food labels require consumers to interpret visible information. Could and should they be modified to help the visually impaired make more informed food choices?
