The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
French business magazine Capital has published nine food products approved by a range of well-known rating methods, from nutritional composition-focused NutriScore to processing-driven NOVA.
Ingredient manufacturers are seeing increasing demand for ‘sustainable’ food products from their customers and consumers in Europe. But what does this look like in practice?
An independent study has investigated how French smartphone app Yuka, which aims to help consumers choose products good for their health, works on the shop floor.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
The digital commerce space is evolving at pace. Smart speakers like Google Home and Amazon Echo are ‘set to drive the next wave of FMCG and grocery e-commerce’, according to new research.
In this week's food innovation round-up we focus on Wahaca's sleekly designed taco kits, London beer maker Nirvana Brewery's revamp for the 'mainstream market', and profile an eco-packaged chocolate hitting the shelves.
The German Sugar Industry Association has dismissed front-of-pack rating systems based on algorithms, arguing that NutriScore and traffic light labels mislead consumers.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
Could carbon labelling hold the key in helping consumers make the right environmentally-friendly food choices in today’s polarising plant-based vs. animal-based climate?
Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...
Software as service (SaaS) start-up Provenance has developed a solution that enables businesses to be more transparent – both internally and externally. “Transparency is the future of brand trust,” Provenance founder and CEO Jessi Baker predicts.
A study comparing the effects of vegan, vegetarian, and omnivorous diets on biodiverse ‘hotspots’ in the tropics has been published by researchers in Scotland and Germany.
