The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
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 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.
Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...