Fresh research suggesting a potential link between industrially produced trans-fatty acids – predominantly found in fried foods and partially hydrogenated cooking oils – and ovarian cancer has implications for the food industry, IARC scientist Dr Veronique...
Students in Demark aim to commercialise vegan alternatives to salmon and tuna in Europe, having developed 3D printing processes capable of printing plant proteins and binders in structured forms.
During the partial COVID-19 lockdown in Côte d’Ivoire, a sharp rise in child labour was observed. Yet according to the International Cocoa Initiative, it is too early to attribute the increase to the pandemic alone.
From September this year, Rainforest Alliance will start rolling out the 2020 Sustainable Agriculture Standard worldwide. How does this newly enhanced standard set itself apart in the field? FoodNavigator speaks with the NGO’s director of standards and...
The Fairtrade Foundation is dismayed that Nestlé UK & Ireland will no longer buy Fairtrade cocoa for its KitKat brand. Instead, the food giant is moving to Rainforest Alliance certification.
Ahead of the UK Food Standards Agency’s 31 March 2021 deadline for CBD products to have a validated novel foods application, the Association for the Cannabinoid Industry (ACI), which works to create a safe, legal and well-regulated CBD market in the UK,...
Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...
Margarine major Upfield – owner of spread brands Flora, Lätta, and I Can’t Believe It’s Not Butter – is investing €50m in a new Food Science Centre in Wageningen, the Netherlands. The centre will focus on sustainability, health, and taste in plant-based,...
Swedish start-up Hooked is developing what it claims to be the ‘world’s first’ plant-based shredded salmon product. The aim? To meet the ‘rapidly increasing’ demand for seafood with healthy, tasty, and planet-friendly alternatives, the founders tell FoodNavigator.
Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
The European Industrial Hemp Association (EIHA) defies CBD’s novel food status, makes the case for increasing the accepted THC level to 0.3% in the field, and advocates for the use and marketing of hemp’s leaves and flowers. FoodNavigator speaks to the...
A complaint concerning an advertisement for Kellogg’s-owned Pringles on Joe Wicks’ Body Coach YouTube platform has seen the food major cut all adverts from the channel.
The sustainable palm oil advocate’s latest campaign aims to encourage manufacturers and retailers to be open about their palm oil use. Unless more shoppers are aware of sustainable palm oil, brands will be hesitant to highlight sustainable palm oil logos,...
Researchers have analysed the effects of the Universal Infant Free School Meals (UIFSM) policy in English schools, to determine what effects the programme has on bodyweight.
Smallholder farmers in Africa are particularly at risk amid the COVID-19 pandemic, according to Julie Greene, VP, Corporate Responsibility and Sustainability at agri-food giant Olam.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.
A team of researchers have set out to determine if extra virgin olive oil maintains its polyphenol profile – responsible for its antioxidant content – when used for cooking.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
The Cannabis Trades Association has criticised the Food Standards Agency’s refusal to postpone its CBD novel foods deadline, describing the move as ‘unsympathetic’ to businesses in the sector.
Oils and fats supplier Bunge Loders Croklaan is ‘significantly lowering’ the 3-MCPDe levels across its entire European food portfolio ahead of expected European regulations that will impose stricter maximum levels.
For many, alcohol-free beer or spirits doesn’t ‘feel’ quite right, according to YesMore account director Lolly Watkins. Does CBD have the potential to remedy this issue for consumers?
Olam International has opposed the World Rainforest Movement’s claims the agri-food giant is taking advantage of ‘loopholes’ in its zero deforestation commitments in Gabon.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Tesco is among a small group of companies incentivising Brazillian farmers to stop deforestation through a new initiative: ‘Funding for Soy Farmers in the Cerrado’.
Mars, Inc. has responded to Global Canopy’s 2019 Forest 500 report, which stated the confectionery giant had removed deadlines from its traceability commitments on palm oil and soya.
Danone says it will ‘rethink’ the marketing of its Alpro Cuisine Soya Whippable product, after the plant-based ‘cream’ was voted ‘food bluff of the year’ by Swedish consumers.
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
The Cannabis Trades Association is putting pressure on the Food Standards Agency to keep cannabidiol-infused food and drink products – legally classified as ‘unauthorised novel foods’ – on retail shelves in the UK.
The Israeli government has introduced mandatory ‘red labels’ for products high in saturated fat, sugar or salt. Could this legislation bring ‘new opportunities’ for reformulation?
Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.
Terra Delyssa is an olive oil brand that does not hide its origins. In a sector dominated by European producing giants, Terra Delyssa – owned by CHO America – is flying to flag for Tunisian olive oil. And the company is driving this message home with...
Confectionery giant Mars, Inc. has patented a shelf-stable mousse it says maintains a ‘light’ and ‘soft’ mouthfeel even when stored at an ambient temperature.