We sat down with the Solvay team at the recent International Food Technologists’ annual expo in New Orleans, Louisiana, to discuss its expanded line of natural vanillin and why it matters as vanilla bean prices soar.
Digitalisation and robotics are increasingly being adopted by the food sector as it works to improve efficiency and sustainability, according to a report from ING.
Nestlé has undergone a process of transformation in its Europe, Middle East and North Africa (EMENA) region, with structural change opening the door to a lower cost base. The company has been able to grow ahead of its markets across 60% of its portfolio...
Today is the first United Nation’s World Food Safety Day. The event aims to raise awareness of food safety issues and increase cooperation between governments, producers and consumers. The theme: “food safety is everyone’s business”.
Feeding a future global population of 10 billion people without causing a climate catastrophe this century will require transformational change across the entire value chain. Fresh evidence suggests climate change is already impacting crop yields. What...
Trust is an important currency for food brands. But in the era of social media, fake news and information overload, gaining consumer trust has become challenging. How can food businesses build trust in – and therefore loyalty to – their brands?
Campaigners in the UK are calling for a government ban on cartoon animations on packets that market unhealthy products to children and compulsory ‘traffic light’ nutrition labelling after a survey discovered that half of over 500 food and drink products...
Company say it is realizing supply chain traceability, empowering cocoa farmers, and tackling pressing issues such as deforestation using the power of technology, in latest report.
Reducing import levies on shell eggs and egg powder from non-EU countries threatens the competitiveness of Europe’s egg industry, researcher Peter van Horne tells FoodNavigator.
Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.
The Technical University of Denmark is developing blockchain solutions for small and medium-sized food manufacturers in an effort to combat food fraud in high-value products.
