Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
By Katia Merten-Lentz and Manon Ombredane, legal experts with international law firm Keller and Heckman
Nowadays the list of ingredients on food labels tends to be shorter and the names simpler. But, putting aside this ‘clean label’ trend, does the average consumer still notice the claims appearing on the labels of daily food? Katia Merten-Lentz and Manon...
The Netherlands has thrown its weight behind the Nutri-Score nutritional labelling system, suggesting that of the three schemes used in Europe – Keyhole, Traffic Lights and Nutri-Score – it is the ‘best’ at promoting healthy choices.
In recent years, food manufacturers have elevated the connection between the health of their business and the health of the planet through increased investments in environmental sustainability – a move that has generated significant consumer interest,...
This week's new product tracker from FoodNavigator sees Danone's innovation incubator launch a new brand of 'unapologetically indulgent' desserts while the UK's Robert's Bakery rolls out the country's first cricket bread...
Little tangible progress has been made in the past year by the UK’s largest supermarkets towards reducing their use of throwaway plastics, says a report which calls for a focus on innovative solutions.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
We need to distinguish between the livestock systems and meats that are part of the problem, and those that are part of the solution, say farmers as BBC documentary suggests that consumers should cut their meat consumption for environmental reasons.
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.
