A survey of frontline health care workers across six countries found that those who followed plant-based or pescatarian diets were significantly less likely to suffer severe COVID-19 symptoms, compared with those who followed other diets.
Ferrero has updated its Palm Oil Charter to ‘go beyond’ what it says is a ‘baseline’ for sustainable palm oil sourcing. This means new commitments on human rights, environmental protection and supplier transparency.
In our latest new product development trend tracker, the ‘world’s first’ nutritionally complete vegan protein powder is rolling out in the UK, recipe box company Gousto is partnering with Marmite, ManiLife and Hellmann’s, and ‘natural’ energy drink challenger...
Sugarcane certification scheme Bonsucro has launched a five-year strategic plan, setting out ‘bold ambitions’ to accelerate sustainable production and use in sugarcane.
Poverty in the coffee industry is an “enduring crisis,” despite US consumers’ willingness to pay upwards of $16-$22 per 12-ounce bag of roasted coffee and a premium for products that promise to ethically source beans and pay farmers a fair price.
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.
As consumers adopt a more flexible and holistic approach to ‘dieting,’ brands have more room to innovate at the ingredient-level through “mindful omissions and swaps” to create products that appeal to shoppers’ lifestyles, according to new research from...
In this week's coverage of new product development across Europe, we look at a Berlin start-up's 'dairy of the future': alt milk made from yellow split pea protein. Over in Romania, a new line of plant-based fish alternatives - mimicking...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there...
Upcycling production side-streams is an area of innovation gaining traction at both a start-up and corporate level. Making the most of the food we produce will help deliver a more sustainable food system and offers economic benefits, according to experts...
With calls to reformulate food and drink products to reduce fat, sugar and salt, we explore: What influences prompt brands to reformulate? What does the process really entail? And can it be done successfully during a global pandemic?
