This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
The protein requirements put forward in the EAT-Lancet report are nutritionally inadequate and are not enough to support growing bodies, according to a critique of the so-called ‘Planetary Health Diet’.
In this week's round-up of new product launches across Europe, FoodNavigator features a 'category changing' plant-based gelato brand and a new air-dried fruit crisp made using watermelon.
The disastrous environmental effects of unsustainable palm oil production has ‘demonised’ the commodity for consumers. Is soy, which is similarly associated with deforestation, biodiversity loss and climate change, heading for the same fallout?
The world’s first agri-robotics Centre of Excellence will be built at the University of Lincoln in the UK, where researchers will develop ways to streamline and maximise agri-food processes ‘from farm-to-fork’.
Organic may be moving mainstream with sales rising and household penetration increasing, but persistent stereotypes about who buys organic, higher prices compared to conventional and inequity due to uneven distribution are holding back the category’s...
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
The Roundtable for Sustainable Palm Oil (RSPO) argues palm oil boycotts pave the way for unsustainable alternatives, but Greenpeace says that if the palm industry operates as usual, brands are left with little choice.
Yooga – a plant-based yogurt brand made with coconut cream and finely milled chia seeds – is rolling out into multiple accounts in Southern California this month before launching in new chilled innovation sets at 156 Walmart stores in July after a successful...
This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...
A spike in the level of interest in food tech has resulted in an influx of investment in the sector. Last month, London Food Tech Week brought together a community of start-ups, investors and corporations to spotlight cutting edge innovation.
