Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...
New research reveals the extent to which European children are exposed to marketing of unhealthy food products – and the results show that voluntary restrictions are only succeeding to ‘reassure policy makers on paper’ and ‘buy time’ for the food industry,...
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
French premium chocolate manufacturer Valrhona has joined forces with the Swiss-Ghanaian start-up Koa to create Oabika, a new cocoa fruit juice concentrate for chefs and other gastronomy professionals.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
The UK’s Competition and Markets Authority has published a ‘Green Claims Code’ to help businesses ensure their green claims do not deceive their customers.
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
With the UK set to roll out restrictions on unhealthy food promotions in stores next year, fresh research claims healthier supermarket layouts, including fruit and vegetables placed near store entrances, improves customers’ food choices.
2021 has marked a momentous shift in mindset towards the issue of food waste from businesses and consumers, according to Olio, which has raised $43m and seen a surge in users.
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 European Commission (EC) has reiterated its commitment to ending all forms of child labour by 2025 and will use trade incentives, such as General Scheme of Preferences, to cooperate with partners to combat the problem.
With gut friendly foods continuing to strike a chord with consumers, we take a look at the health benefits they can unlock - from immunity to sleep and stress - and ask how this will support category growth.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
Commodities giant Cargill has entered a partnership with vertical farming experts AeroFarms to examine how indoor farming technologies can be used in the cocoa sector.
In a landmark report, the UN’s intergovernmental panel on climate change (IPCC) gave the first major review of the science of climate change since 2013.
A survey of over 2,000 consumers in the UK has revealed that while they tend to have a very low awareness and knowledge of GE food, the more informed they are, the more accepting of GE food they become.
The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...
The return of many workers to the office on a more regular basis has already stimulated sales of on-the-go meal pots, according to European Freeze Dry, while the frozen sector remains bullish it can remain on an upwards trajectory despite a sharper year-on-year...
The European Commission’s Food and Feed Crisis Coordinators have agreed a mass recall of products containing E410 locust bean gum contaminated with ethylene oxide.
The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...
Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.
Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.
Ecologists in Spain are demanding a 50% reduction of the use of pesticides - especially those more toxic and unauthorized - after data revealed a ‘worrisome’ level of exposure of pesticide residues found in food in the country.
In this week's innovation round-up, we hear about Lindt's launch of a bar made from 100% cocoa fruit with 'no added ingredients'. In France, Jimini's launches a high protein pasta fortified with insect powder. And in the UK, Chupa...
SMARTCHAIN, a three-year EU-funded project, is developing a roadmap to support the extension of Short Food Supply Chains (SFSCs). This will deliver a number of ‘socio-economic benefits’, the researchers claim.
Israeli start-up Vanilla Vida is leveraging smart farming to overcome the ‘biggest pain point’ for flavour houses in the natural vanilla market: an unstable supply chain.
Scientists have devised a novel way of tackling the mounting issue of plastic pollution… by using bacteria to transform plastic waste into vanilla flavouring.
COVID-19 changed how consumers eat and shop. But as much of the world unlocks and we emerge into the ‘new normal’ of a post-COVID era, what trends will stick?
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
