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?
The EU Council has adopted a total ban on single-use plastics by 2021, farmers are angry as the Mercosur deal inches closer, while environmentalists have warned about a failure to tackle agriculture’s contribution to climate breakdown. FoodNavigator brings...
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Unilever hopes to leverage growing consumer interest in sustainable sourcing and present the “human” side of its vanilla supply chain through its new ‘Vanilla for Change’ marketing campaign.
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.
UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.
Chr. Hansen says its new lactose biosensor test kit can determine lactose concentration in all dairy products, including those with added flavours, vitamins, fruits and sugars.
Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.
Ingredion has added a new corn-based starch to its portfolio, which the ingredients supplier claims can replace fat and oil in dairy products without compromising texture.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.
Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to trigger change.
