The IPCC’s Sixth Assessment Report (AR6) has revealed animal protein production is under significant and accelerating pressure from climate change – representing a significant material risk for investors. This is according to the FAIRR Initiative, an...
What part does FMCG play in turning the tide on plastic pollution? What more can governments do to make an impact? And whose responsibility is it to educate consumers about their role in tackling the global plastic crisis?
Amongst FMCGs, governments, and consumers, who is responsible for turning the tide on plastic pollution? FoodNavigator asks Coca-Cola Europacific Partners GB, NGO A Plastic Planet, and plastic alternative start-up Sulapac, for their takes on the plastic...
By René Floris, NIZO Food Research Division Manager
While bacteria-related spoilage for UHT drinks containing cocoa powder is rare, reducing food waste is a concern for every player in the food production chain. How can a consortium of cocoa suppliers, cocoa buyers and technology providers get to the root...
Are the current EU animal welfare standards future fit or can we expect further updates? Katia Merten-Lentz, Partner and Founder of Food Law Science & Partners, weighs in.
From post-Arabica coffee to single-origin tea and completely traceable hot chocolate from bean to cup, what’s trending in the hot beverage category? FoodNavigator asks industry experts.
Spain has proposed a ban on influencers, famous sportspeople, and television presenters advertising HFSS food and drink to children. It’s imperative national governments take notice.
Marketing skills in food and drink have declined during the pandemic, says the Chartered Institute of Marketing Food, Drink and Agriculture Sector Interest Group.
Rewilding is not the only method to improve biodiversity across the UK. According to NGO Earthworm Foundation, regenerative agriculture should also be part of the toolbox used to encourage soil health and ‘billions of species’ thrive.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
By René Floris, NIZO Food Research Division Manager
How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel member discusses consumer demands and food renovation...
Biofortification of staple foods should be used to support improved global nutrition outcomes, according to Dr Jan Low, Principal Scientist at CGIAR’s International Potato Center and 2016 World Food Prize Laureate.
Where should food businesses begin net zero action? With a ‘forest positive’ approach, Earthworm Foundation CEO Bastien Sachet tells FoodNavigator, stressing action is required this decade.
By Robyn Eijlander, microbiology and food safety expert at NIZO
Food waste is a global concern. What role can microbial quality control play in reducing its prevalence? Robyn Eijlander, Microbiology and Food Safety expert at NIZO, weighs in.
From forced labour to deforestation, FMCGs are committed to eliminating unethical practices in their supply chains. How is food tech helping them get there? In our latest edition of The FoodNavigator Podcast, we talk transparency in global supply chains...
By René Floris, NIZO Food Research Division Manager
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Fred van de Velde, NIZO’s Expertise Group Leader Protein Functionality explains to René Floris, NIZO Food Research Division Manager and...
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
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,...
How can food and drink brands reach consumers during the COVID-19 lockdown? Experiential brand activity will have to be taken directly to consumers in their homes, Liz Richardson, managing director and partner at HeyHuman, suggests.
Conventional food labels require consumers to interpret visible information. Could and should they be modified to help the visually impaired make more informed food choices?
Three advisory groups have warned the UK government that moving away from European food standards post-Brexit risks diminishing choice and value for consumers.
By Dr. Liz Specht, Associate Director of Science and Technology for The Good Food Institute
In the 1960s and '70s, a series of papers and books like Paul Ehrlich’s The Population Bomb promised that before the turn of the millennium, humanity would be devastated by cataclysmic famines, deadly food riots, and disastrous resource wars.
Millions of people around the developed world live in areas with severely limited access to affordable fresh food. So what are the fallouts of living in a ‘food desert’? And who ends up paying the ultimate price?
A group of US dietitians and physicians has blasted a report from doctors in Belgium which stated that raising children on a vegan diet was "unethical" and should be a criminal offence.
By Katia Merten Lentz, partner at Keller and Heckman
European regulators have agreed key changes to the food safety authorisation process in a bid to increase transparency and boost consumer trust. Katia Merten Lentz, partner at Keller and Heckman, discusses the impact these changes could have.
Unsustainably sourced palm oil deserves its bad name, and requires industry action. Should we eliminate all palm oil from the food supply chain? How can we change consumer perceptions of the commodity when responsibly produced? Nestlé, RSPO, CDP and S4RB...
By Bruce Friedrich, executive director of the Good Food Institute
Activists should take a pragmatic approach and be willing to work with 'big food' in order to support an increase in consumption of plant-based options, Good Food Institute (GFI) executive director Bruce Friedrich suggests.
