Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
The Irish Services, Industrial, Professional and Technical Union (SIPTU) has called for a taskforce for the meat industry to investigate the spread of coronavirus following a series of cases at processing plants.
The scientific evidence supporting the use of vitamin D to help fight COVID-19 continues to build as researchers in Dublin call on the Irish government to change its supplement recommendations.
The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
Researchers have analysed the effects of the Universal Infant Free School Meals (UIFSM) policy in English schools, to determine what effects the programme has on bodyweight.
Welsh Lamb shelf-life has been ‘significantly extended’ on average, boosting long-term competitiveness, Hybu Cig Cymru (HCC) – Meat Promotion Wales has announced.
Smallholder farmers in Africa are particularly at risk amid the COVID-19 pandemic, according to Julie Greene, VP, Corporate Responsibility and Sustainability at agri-food giant Olam.
The Association for the Cannabinoid Industry (ACI), which aims to create a safe, legal and well-regulated CBD market in the UK, says it is in high-level discussions with the Laboratory of Government Chemists (LGC) to develop more precise methods for testing...
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Organic Alliance chief executive Lionel Wolberg says that the coronavirus crisis is fundamentally reshaping the French food system. “This epidemic will mark a before and after for society,” he tells FoodNavigator.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Eliminating deforestation in cocoa-producing regions such a Ghana and Côte d’Ivoire is a challenge, and one that requires more resources, says Violaine Berger, senior program manager of the Cocoa & Forests Initiative at the Sustainable Trade Initiative.
Fresh warnings have been issued over the ‘high-risk nature’ of meat and poultry operations after news of fresh cases of COVID-19 – including one death - at meat companies in Northern Ireland emerged this week.
CapVest Partners-owned Eight Fifty Food Group, which comprises Karro Food Group and Young’s Seafood, has now announced the acquisition of meat processor M&M Walshe Holdings for an undisclosed sum.
Home delivery is here to stay, suggests analysis by a global law firm, which notes that the food delivery sector is holding up in testing markets as businesses look to diversify.
In a 20-year analysis of reported food fraud in the beef supply chain, researchers have found counterfeiting to be the most common type of fraud. “By better understanding the fraud which is taking place, we can target fraud prevention, detection, and...
As the COVID-19 pandemic upends farming and food supply chains and raises concern of widespread shortages and price increases, aeroponics players are hoping their new food production innovations can help strengthen food security.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
This week's edition of the FoodNavigator new product trend tracker features an innovative solution from Kinnerton to allow consumers with nut allergies to enjoy the hazelnut taste of chocolate, while Bahlsen has teamed up with Baileys to make a 'truly...
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
With at least 16 departments responsible for food from fark to fork in England, academics are calling for improved government coordination. “This isn’t a new problem, but COVID-19 has really highlighted the lack of coordination,” says Rosalind Sharpe...
The coronavirus crisis is causing people to re-evaluate their diets because it has underlined the link between food and health, according to some pundits. However, habitual eating patterns are just that – habitual. To what extent has COVID-19 actually...
Just as shelf-stable pantry items have experienced surging sales in recent months, frozen food sales have exploded since the onset of COVID-19 with new consumers entering the category, finds a recent survey commissioned by the American Frozen Food Institute.
The food industry faces rising pressure to tackle food insecurity in the wake of COVID-19. Rabobank shares six areas it expects to drive innovation in the ‘new normal’.
Interest in wellness and immunity has spiked as a result of the coronavirus pandemic. But the questionable health claims made by some botanical brands has put the sector in the spotlight for some of the wrong reasons. Katia Merten-Lentz, partner at international...
Meal planning, snacking and interest in exotic foods are consumer trends that have all risen during the UK’s national lockdown, according to a John Lewis and Waitrose Report.
New registrations to the Agriculture & Horticulture Development Board’s (AHDB’s) meat education programme (MEP) have increased by 50% since the coronavirus lockdown.
Danone has said it is looking at expanding its plant-based category in Europe as it looks to increase plant-based sales worldwide from around €2 billion in 2019 to around €5 billion by 2025.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
Scientists at the Université de Montréal have unearthed a new method of testing maple syrup which they say could be a potential supplementary tool to more accurately categorise other food and beverages.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
2 Sisters has revealed that a “small number” of workers across different departments have tested positive for COVID-19 at its meat factory site Willand in Cullompton, Devon.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
HelloFresh has raised its earnings expectations for the full year after reporting a successful start to 2020 as increased numbers consumers dine at home amid coronavirus restrictions.
The coronavirus pandemic has led to surging demand for organic and sustainable foods, according to a new report. Why is the organic sector getting a ‘coronavirus boost’ and will gains be sustained in the face of an economic downturn?
