What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
In response to a new European Citizens’ Initiative calling for reverse vending machines in supermarket chains, EuroCommerce has raised concerns that deposit return schemes are ‘only one solution’, and ‘not a silver bullet in all circumstances’.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
Fresh research out of Germany assesses the effectiveness of basic and extended eco-score rankings, used via smartphone applications, in selecting sustainable products within different food categories.
Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12...
After Nutri-Score, and more recently the Eco-Score, a new food labelling scheme has been developed in France. Planet-Score is based on LCA methodology, but also addresses pesticide use, climate impact, biodiversity and animal welfare.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Denmark’s new official dietary guidelines were developed with the environment in mind. Christine Nellemann, Director of Denmark’s National Food Institute, talks us through the process.
UK campaign group On the Hook has renewed its call for the Marine Stewardship Council (MSC)’s standard and operations to undergo a ‘full, external, independent and forensic review’.
Israeli-based Salt of the Earth has applied its Mediterranean Umami Bold flavouring to lentil bites, presenting an opportunity to ‘overcome lentils’ natural blandness’.
The European Commission is planning to propose a sustainable food labelling network, yet must first address several key challenges, suggests Professor Matthias Finkbeiner, Chair of Sustainable Engineering at Technical University Berlin.
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
The meal box provider says it will trial carbon labelling on its recipes next year ‘to empower customers to make more environmentally conscious dinner choices’.
The voluntary scheme helps improve clarity and transparency in the face of greenwashing, says Professor Fabio Iraldo from Sant’Anna School of Advanced Studies.
Consumers have a right to expect transparency from producers, according to Gloria Gabellini, PepsiCo’s Director of Environmental Policy, who is advocating for an EU-wide, harmonised environmental labelling scheme.
Food businesses must be prepared for enforcement action from regulators to tackle the issue of greenwashing, it has been warned, as the UK’s Competition and Markets Authority publishes draft guidance for companies about ‘green’ claims.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
The Vegan Society is partnering with UK food testing laboratory Food Forensics to identify and flag animal derived materials or evidence of cross-contamination in products looking to carry the Vegan Trademark. We speak to Food Forensics’ Rick Sanderson...
An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.
UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...
The Food and Drink Federation says UK plans to restrict in-store promotions of foods high in fat, salt and sugar will deter companies from developing lower sugar and fat alternatives.
The supermarket’s goal to increase sales of plant-based meat alternatives by 300% by 2025 could fall foul of the UK government’s plans to restrict promotions of unhealthy foods from April next year, a group of investors has cautioned.
There is room for growth in the meal kit market, according to commentators, after European kit giant HelloFresh posted a strong set of results in the first quarter of 2021.
Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...
Over the next four years, Nestlé will be working within and outside of its value chain to reduce and remove emissions related to its KitKat brand. The goal, a company spokesperson explained, is carbon neutrality.
Wasteless, which uses dynamic pricing in supermarkets to incentivise consumers to buy soon-to-expire products and thus help cut down on food waste, has recently reported a nearly 40% reduction in food waste at hundreds of test stores and now claims it...
Fresh research reveals that some people avoid carbon information where possible. If carbon labelling on food were made mandatory, however, might this change?
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
An evaluation of the EU Strategy for Protection and Welfare of Animals has suggested sub-par results. “The EU clearly needs to do more,” animal welfare charity CIWF tells FoodNavigator.
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
