A new sensory analysis method that assesses the quality of raw materials and food products has been developed by Norwegian researchers. Branded ‘Veritaste’, the novel test returns subjective assessments…and the occasional ‘strong opinion’!
Almost a year since the start of the pandemic in Europe, many of those infected who reported losing their sense of smell and consequently taste -- even without displaying other symptoms -- still haven’t recovered these senses. What implications could...
The European Food Safety Authority has published its first scientific opinion on an insect-derived food. The conclusion? Mealworms are safe for human consumption.
Tech companies have long been developing methods for a faster and more efficient shopping experience for consumers. These are all gaining traction in a new world of social distancing and sanitation, says Will Broome, CEO of retail tech app Ubamarket.
The trend of consumers seeking out foods as medicine, one accelerated by the pandemic, is set to blossom in 2021, as is demand for locally-sourced food and beverages, believes the AI-powered food intelligence start-up Tastewise.
Consumers are opting to buy ‘No Palm Oil’ labelled products in places where these are available due to the sense of ‘emotional protection’ this confers versus any real scientific knowledge, an expert panel has claimed whilst recommending better social...
The European Commission has initiated a process to update EU laws governing chemicals in food contact materials (FCM). “The EU’s FCM laws are outdated and ineffective in protecting people and the environment,” according to one lobby group.
Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
As the UK plans to dismantle Public Health England – in a move health expert Dr Anthony Laverty describes as ‘retrograde’ – the Government is being called on to take ‘bolder action’ to combat obesity.
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
Which food businesses are making progress in their transition to cage-free eggs? Are any going in the opposite direction? Compassion in World Farming shares its findings.
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
By the year 2030, trend forecaster Dr Morgaine Gaye predicts much will have changed in terms of how food is consumed: supermarkets will be forced to diversify, urban areas will be transformed by biodiversity legislation, and we will be on our to using...
More good news for the CBD industry. The European Commission has abandoned its plans to classify non-synthetic CBD a narcotic and resumed Novel Food applications for edible CBD products.
Lidl’s industry-first commitment to publish a Human Rights Impact Assessment and mitigation plan illustrates the shifting attitude towards human rights in supply chains from retailers, investors and consumers, says the charity.
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
The food industry should do more to meet the nutritional needs of the ageing population, according to new research out from Barclays. This is, after all, a demographic that is only going to grow.
Britain is heading towards international isolation as several Member States impose travel restrictions on UK travellers and France suspends freight traffic across the Channel.
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
Smart labels that use state of the art technology to give shoppers a host of new information about products could create a direct line of communication between consumers and producers and help foster a new era of trust between them, according to a new...
British bakers have defended the salt levels in one of the nation’s favourite afternoon teatime treats after health campaigners took aim at what they called the unnecessary levels of salt found in some of the UK’s best-selling crumpets.
The emotional and physical strains caused by events in 2020 have shined a light on the need for and accelerated development of foods and beverages that not only nourish consumers’ physical bodies, but their mental health as well, according to Rabobank...
Trade buyers and private equity funds are flush with funds and eyeing interesting players to invest in, says a bullish Andreas Kulcsar, Executive Director at investment bank DC Advisory.
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
The European Commission has said that it will recognise the six organic certification schemes operating in the UK for a year after Brexit. This averts the cliff-edge scenario facing British organic exporters if a future trade arrangement is not reached.
Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
A new report warns that 84% of companies are failing to address their largest source of carbon emissions – their supply chains. We speak to Dexter Galvin, Global Director of Corporations & Supply Chains at CDP, to find out what should be done.
It is hoped British agriculture will be transformed by the ‘biggest farming shake-up in 50 years’. But there are fears that both Britain’s move to cut farmer subsidies as it leaves the EU Common Agricultural Policy, and the EU’s reform of the CAP, could...
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.
Why did VC fund Veg Capital invest in a plant-based pizza disruptor? Investor relations chief Simi Valecha Johnson reveals what got One Planet Pizza across the line.
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
Hyperspectral imaging may not sound the sexiest of subjects. But this rapidly emerging technology is promising to help the food industry gain ground in a host of areas, from quality assurance, pathogen detection and farm management.
A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...
