Around 35% of the largest European and US meat and dairy companies do not disclose their environmental targets – something that could turn into a ‘competitive disadvantage’ as retailers and consumers demand transparency about sustainability.
Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and what’s next...
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
There is a significant opportunity for brands to capitalize on the momentum in the plant-based space to create standout cheese alternatives that appeal to both plant-based purists and curious flexitarians alike, claims Royal DSM.
The EU’s proposed directive on corporate sustainability due diligence promises a level playing field for big food and beverage companies already implementing due diligence procedures, FoodNavigator hears.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
Inflation continues to spiral, placing household budgets under pressure. In grocery, pundits predict this will lead shoppers to trade down to discount formats and budget lines as price elasticity reaches its limits.
Dairy UK is running a consumer-facing campaign that it hopes will counter criticism over the sector’s environmental record. “Advocating for our sector is always going to be more effective than responding to the media or social content who may choose to...
People who eat the highest amounts of ultra-processed foods – including soft drinks, crisps and cookies – have a higher risk of developing dementia than those who eat the lowest amounts, new research suggests.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
More than half of shoppers think food brands and retailers aren’t doing enough to help them navigate the cost of living crisis, fresh research shows. So, what do people think F&B brands should be doing?
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
Fears are rife that consumer trust in the food products they buy will denigrate as cash strapped consumers are forced to turn their backs on clean living and healthy eating as inflation reaches record highs in the UK and eurozone.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
Milking parlours may soon sound more like massage parlours after researchers found that exposing cows to Indian classical music reduced stress and had a ‘significant effect in milking time and milking speed’.