From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
The UK’s health authorities have commenced a collaborative effort with the food industry and health NGOs to develop the next phase of the government’s proposed calorie reduction programme.
Not enough big food companies have the "digital maturity" needed to embrace open innovation, according to the national director of France's start-up network FoodTech.
“Founder-led brands are going to beat big brands,” Distill ventures co-founder Shilen Patel believes. “You have an unfair advantage over the big boys.”
As the desire to attain a healthier, longer life through diet expands beyond niche groups focused on wellness into the mainstream population, consumers increasingly are looking for functional ingredients they recognize across categories – including in...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
As the easy-to-make, convenient and rich dessert variety draws fans from all over Europe, we look at the latest product launches, innovative industry players and how cake and food manufacturers can harness this treat in a mug for a new set of customers....
