By René Floris, NIZO Food Research Division Manager
How can fermentation - including selecting cultures, blending strains, and controlling processes - improve foods and beverages in dairy and plant-based categories? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert...
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
Global food and farming is set for a ‘corporate tidal wave’, warns think tank IPES-Food and non-profit ETC Group, who believe a business-as-usual approach could accelerate environmental breakdown and jeopardize food security.
‘Don’t get stuck on the same channel’, advises Liz Richardson, managing director and partner at HeyHuman. Rather, the brand expert is encouraging FMCGs to ‘think forward’ and meet demand for changing consumer behaviours.
As 2021 rolls around, we’ll inevitably see growing numbers of businesses pledging to do good. But how do food brands communicate their sustainability credentials?
By QU Dongyu, Director-General of the Food and Agriculture Organization of the United Nations
From 2 to 4 November, the Food and Agriculture Organization of the United Nations (FAO) is convening its 32nd Session of the Regional Conference for Europe, virtually hosted by the Government of Uzbekistan, where FAO Members will have the opportunity...
Given that a ‘three-tier’ restriction system has recently been implemented across England, the likelihood of staple December activities seems rather slim. Everything from the crib service, Santa’s grotto, cracker-pulling wars - it’s all up in the air,...
Neuroscience can bolster a brand’s better features, strip out the bad ones, and ensure every facet of its intellectual property resonates with customers, says Liz Richardson, managing director and partner at HeyHuman and member of the FoodNavigator editorial...
You don’t need me to tell you that food is all about the senses. The visual cues, the olfactory notes, the actual taste - the best food can be a fully immersive experience.
How have FMCG brands pivoted in the face of coronavirus? What agile and adaptive strategies have they employed? In her monthly column, Liz Richardson, managing director and partner at Heyhuman and member of the FoodNavigator editorial advisory panel,...
