As the UK food sector braces itself for the impact of Brexit, technological advances could play a key role in preparing the industry to compete on the global stage.
Instead of shipping ingredients across the world, would it be more sustainable to grow them in Europe? From Dutch vanilla to French chia or Italian goji berries, FoodNavigator takes a look at some companies doing just that.
Mondelēz International has inaugurated its biscuit plant in Opava, Czech Republic, one of the most modern factories in the company’s network and a leading producer of biscuits for the European market.
A myriad of solutions are needed to make plastic food packaging more sustainable, said top brass at Ekoplaza, Ikea and Futamura last week. “In some cases we need to completely break free, in some we need to use different materials and in others we need...
Nestlé has kicked its innovation engine up a gear and is rolling out new products that tap into emerging consumer trends. Nestlé UK Food MD Paula Jordan tells FoodNavigator that plant-based is “an important growth platform” for the company in Europe and...
Using heirloom coloured rice, Lotus Foods' premium products pack a nutritional punch and are grown in a sustainable way that yields 'more crop per drop'. "I don’t know of any other farming system that does both environmental and social...
A raft of promises and reports were published on this year’s World Day Against Child Labor, highlighting the extent of forced labor in the cocoa industry with calls for greater transparency to help solve the problem.
Salmonella was the most frequently identified pathogen associated with potential overseas outbreaks in 2017, according to Health Protection Scotland (HPS).
The food sector is locked in a “vicious cycle” of increased production, environmental degradation and a mounting public health crisis, according to a report from think-tank Chatham House.
The European Consumer Organisation (BEUC) has called for the European Union to toughen up rules governing food labelling in order to stamp out what it described as the “misleading tricks” used by food makers to “sugar-coat” the quality of their products.
