A new list of ‘scaling initiatives’ has been published by World Resources Institute in an effort to accelerate the pace and geographic spread of global actions against food waste and loss.
Consumers are increasing their spending on private label products and have become "much more willing to splurge on store brands than they would for name brands," according to Nielsen.
The European Institute of Innovation and Technology (EIT) Food has launched a new programme, ChangeMakers, that aims to support food entrepreneurs from ‘underrepresented’ socio-economic backgrounds. EIT Food business creation manager Lukxmi Balathasan...
A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.
Consumer demand for sustainable products means food manufactures can no longer afford to operate supply chains that lack transparency, according to sustainability experts at Bureau Veritas.
Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.
Belgium, Luxembourg and the Netherlands are the latest countries to adopt the International Palm Oil Free Certification Trademark (POFCAP), bringing the number of countries using the label to 20.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.
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.
