Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES.
A new study out of the UK suggests pheasants killed by hunters using shotguns can leave small lead particles in the meat. Consumers of these carcasses are ‘likely’ to be exposed, according to researchers.
In a bid to combat food waste, cross-Atlantic start-up Oli-Tec has developed temperature indicator labels that help consumers see when food is going off.
The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...
The British Dental Association has warned that what it calls ‘obscene’ levels of sugar in popular baby food pouches underline the need for wide-ranging government action across the early years’ food and drink sector.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Nestlé-owned mineral water brand Buxton has delivered on its 2019 commitment to switch to recycled PET plastic (rPET) in the UK. We caught up with Hayley Lloyd House, Nestlé Waters UK Head of Corporate of Affairs and Sustainability, to find out how this...
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
A cheese mark made from casein, integrated with a silicon microchip, has been developed to help the Parmigiano Reggiano Consortium guarantee the authenticity of producers’ products.
Two food industry giants are facing major European product recalls. Nestlé’s Buitoni pizza brand has been linked to an E.coli outbreak in France while Ferrero has been forced to recall Kinder products across a number of markets due to Salmonella contamination....
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
Is food labelled as vegan, truly devoid of animal products? Does cross-contamination exist in meats labelled Halal or Kosher? Spanish initiative EthiChain has developed new technology to improve transparency and integrity in the supply chain.
There are ‘exciting opportunities to feed the world’, according to the FAO of the United Nations, which highlights the potential of ‘new foods’ like jellyfish, edible insects and cellular meat. However, the organisation suggests, now is the time to start...
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
A sector once plagued by ‘suspicion’ and ‘failed doping tests’ is turning the tide on non-compliance thanks to voluntary third-party certification programmes.
Sweden, Finland and Austria are the top performers in the 2021 Food Sustainability Index, with particularly strong results in managing food loss and waste and nutritional challenges.
Two thirds of all chilled sliced meats including sliced ham, chicken, corned beef and salami sold by leading grocery retailers in the UK are dangerously high in salt (i.e. >1.5g/100g) – with one in three (35%) failing to meet the national salt reduction...
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
The micronutrient content of ancient cereals and pulses is significantly richer than that of their modern counterparts. Can history help turn the tide on current issues in food quality and nutrition?
Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
Illegal, unreported and unregulated (IUU) fishing is on the rise, according to a new report from Planet Tracker, a financial think-tank that wants to see the loopholes tightened.
The European Commission has published results of the first ever EU-wide survey into herbs and spices authenticity, focusing on pepper, cumin, turmeric, saffron, and paprika.
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
The number of food recalls in Europe has increased as the food industry grappled with COVID-19, supply chain challenges and trade disruption. We hear from Tom Russell, managing director of The Food Incubator, about why focus on food safety is required.
The European Food Safety Authority (EFSA) has green-lighted the mung bean protein ingredient used in Eat Just’s egg substitute product, paving the way for the company to launch its JUST Egg plant-based alternative in Europe.
Swiss agrifood testing company SwissDeCode is working with confectionery giant Mars Wrigley to find an early detection solution that can identify Cocoa Swollen Shoot Disease (CSSD), a virus that can devastate cocoa crops.
Bread is an age-old staple that conjures up uncomplicated natural wholesomeness, however, the difference between theory and practice is miles apart. Certainly, mass producing bread demands specialised equipment that will pinpointedly control the process...
