Before we take out our crystal balls in January and look ahead to 2014, let’s take a moment to ask, how accurate was our forecast for the past year? FoodNavigator takes a look back on its predictions for 2013.
A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...
Increasing intakes of soy and other plant-based foods and supplements can reduce environmental burdens – but does the political will exist to do it? Not really, says the chair of the 10-year-old European Natural Soyfood Manufacturers Association (ENSA).
Writing up an article on Kellogg’s World Food Day initiative yesterday, that age old question seemed to buzz through: is there really such a thing as a selfless good deed? And what about, dare we ask, on a corporate level?
In this guest article, Lauren LaFronz at Triple Point Technology looks at the role that mobile technologies can play in the fast-moving and increasingly volatile agri-food sector.
Thousands of nutritionists gathered in Granada, Spain, last week for the 20th International Congress of Nutrition. It was a huge event with eight simultaneous streams of seminars over a full week.
Palm oil production is a major cause of deforestation, loss of habitat and – let’s not forget – dismal working conditions for people in growing areas, mainly in Southeast Asia. But Europe needs palm oil and palm oil producers need European consumers to...
The ageing population remains under-served in terms of functional food and drink products, says Euromonitor's Diana Cowland, despite 'elderlies' living longer and healthier than ever before.
The European Food Safety Authority’s (EFSA) recent backing of folate’s (vitamin B9) ability to reduce the risk of spinal birth defects is a good thing for infant health and the vitamin industry – but is it actually a prohibited disease claim in disguise?...
I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...
There’s a marketing experiment going on in the yoghurt aisle. Two yoghurt brands recently have positioned themselves as ‘yoghurt for men’. Is ordinary yoghurt really so girly?
Insects are being touted as one answer to an upcoming global protein gap – in Europe, there’s just the niggling ‘disgust factor’ to get over. But why scuttle before we can walk? Let’s talk options.
Last week, the UK introduced a voluntary front-of-pack nutrition labelling system combining GDAs with traffic light colours. The European food industry is up in arms – but it has no good reason to be.
