Nestlé makes available a report outlining efforts to comply with formula marketing guidelines that in recent years has been a subject of contention for the owners of the Gerber and NAN baby food brands.
Danone was an early corporate proponent of regenerative agriculture, signalling its intention to tackle emissions through regenerative practices back in 2017. We caught up with Yann-Gaël Rio, the company’s VP of agriculture, procurement and sustainability,...
The European Commission (EC) has reiterated its commitment to ending all forms of child labour by 2025 and will use trade incentives, such as General Scheme of Preferences, to cooperate with partners to combat the problem.
A new study suggests consuming higher levels of flavonoid-rich foods can lower blood pressure levels – which can in part be explained by greater variances in the gut microbiome.
A study by American research found that eating almonds daily reduces wrinkle severity – along with improving skin pigmentation – in postmenopausal women.
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
Poor harvests globally are pushing up wheat prices and raising concerns over supply constraints. But, despite ‘temperamental’ weather this summer, the UK’s biggest cereal brand says its local sourcing strategy has paid off.
In this week's new product development gallery, we spotlight a new ice cream targeting adults but made from infant formula and energy boosting powders for endurance athletes and others seeking an energy lift.
Climate-smart fisheries can change the fate of our oceans and thrive amid heightened consumer interest in sustainable seafood, according to a new report from WWF, Marine Conservation Society and RSPB.
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
A team of esteemed data scientists and performance nutritionists have joined forces to create a personalised nutrition app which brings the newly discovered power of ‘carb coding’ from the world of elite sports, to the everyday active consumer.
The Mars Advanced Research Institute (MARI) is a division of Mars examining how developments in science and technology are going to shape the future food system. Dr Abi Stevenson, Mars VP of MARI, told us her unit is ‘looking at those truly next generation...
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Seafood multinational giant Thai Union is using the principles of forensic science to prevent food fraud, leveraging on DNA technologies to provide traceability and authentication for its seafood products.
With less than a year to go until the Plastic Packaging Tax is introduced in the UK, a study by Veolia shows 83% of businesses asked were not even aware of the tax.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
Concerns over immune health and the pandemic has thrust the humble mushroom into the spotlight as experts hail the fungi’s ability to interact with gut microbes that influence healthy immune and inflammatory responses.
PepsiCo wants to become ‘net water positive’ by 2030, meaning the beverage giant will replenish more water than it uses to produce its food and beverage brands.
In response to a new European Citizens’ Initiative calling for reverse vending machines in supermarket chains, EuroCommerce has raised concerns that deposit return schemes are ‘only one solution’, and ‘not a silver bullet in all circumstances’.
Commodities giant Cargill has entered a partnership with vertical farming experts AeroFarms to examine how indoor farming technologies can be used in the cocoa sector.
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
Grocery retailers and packaged food and beverage brands should brace for another significant shift in consumer shopping habits this month as many families with students returning to in-person school after a year or more of distance or hybrid learning...
Fresh research from the UK suggests that the ten largest food businesses operating in the country have made little progress to improve the nutritional quality of their products over a four-year period. The report’s authors suggest more aggressive policy...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
Although BMI levels were higher in milk drinkers than non-milk drinkers, participants in the study who regularly drank high amounts of milk were found to have lower levels of both good and bad cholesterol.
From ‘the healthiest pint you’ll ever drink’, to low sugar beer and a low alcohol Jamaican rum alternative, our new product development tracker suggests the ‘low and no’ category is continuing to thrive. Check out, too, a new alt parmesan made from fermented...
An American ginseng supplement can improve acute working memory and attention while chronic supplementation can improve cognition and mental fatigue, thanks largely to changes in the gut microbiome.
A scientific review has called into question the validity of the commonly-held notion that foods with a high glycemic index (GI) – white bread, white rice, etc. – lead to more weight gain than low-GI foods (e.g. bran and other minimally processed grains)....
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
An ag-tech company says it has discovered a new genomic pathway -- a series of interactions among molecules in a cell that leads to a certain product or a change in a cell and which can trigger the assembly of new molecules, such as a fat or protein –...
Just as the term “all-natural” has lost much of its healthy-image luster over the years, the claim of “plant-based” also may be at risk of losing some of its better-for-you significance with consumers, according to Mintel research.
In a landmark report, the UN’s intergovernmental panel on climate change (IPCC) gave the first major review of the science of climate change since 2013.
The food giant has sought to understand how important sustainability is to 25-45 years olds in the UK and Ireland, and how this translates to their perception of palm oil and their purchase decisions, Dr Emma Keller, Head of Sustainability, Nestlé UK...
