Despite coconut oil being just a minor ingredient in some of Lindt & Sprüngli’s products, a raw material risk assessment highlighting sustainability challenges has prompted the chocolate maker to act.
Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
Which food businesses are making progress in their transition to cage-free eggs? Are any going in the opposite direction? Compassion in World Farming shares its findings.
The BEAMitup project, funded by the European consortium EIT Food, has launched a survey to collect the experiences and needs of agri-food companies, identify best practices and develop new solutions that allow the sector to work safely during and after...
UK research projects that seek to fundamentally transform the UK food system, by placing healthy people and a healthy natural environment at its center, received a £24m ($32.9m) boost last week.
In the UK, Veganuary has taken hold. While a good number of new product launches are targeting those going plant-based until the end of the month – including allplants’ new Lighter Menu and Hellman’s ‘Baconnaise’ – others have the COVID-19 pandemic front-of-mind,...
