"Soy is good, but lactofermented soy is better," says French firm Sojami which predicts its patented process for creating plant-based cheese will lead to a vegan cheese industry as rich and diverse as dairy. (Just don't call it cheese.)
The Dutch government has ordered the industry-led healthy eating logo to be phased out and replaced with an app that allows consumers to scan products for nutrition information.
The European Milk Board (EMB) says that 35% of milk production costs in Luxembourg are not covered, after the country was added to those nations analyzed by the Büro für Agrarsoziologie (BAL).
Valio lactose free milk powders; sodium reduced Valio ValSa cheese and spread; Play children’s yogurts with less sugar and Valio Better light spread have been recognized by SIAL for its innovation.
Ulster Farmers’ Union (UFU) president, Barclay Bell, says dairy farmers in Northern Ireland are frustrated and angry at what he says is the derisory milk price increase delivered by local processors.
France aims to become a leading world supplier of protein by 2030 with an agreement signed yesterday between government and industry pledging to boost investment into 'intelligent food' from both animal and vegetable protein sources.
Five in six children under the age of two do not get adequate nutrition for physical and cognitive development during this critical period, says a UNICEF report calling for tighter regulation of infant nutrition products.
Unilever and Tesco have resolved their dispute over price increases for brands such as Marmite, but both are remaining tight-lipped over details of the deal.
Farming methods in Poland have improved considerably over the last ten years, helped by the country's membership of the EU. Now, what the farmers want most are long term contracts that allow them to invest for the future.
A 40-strong group of investors worth $1.25 trillion recently sent a letter to 16 food companies to accelerate the switch to sustainable, plant-based proteins.
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
Belgian manufacturer of plant-based dairy alternatives Alpro has been caught in a Twitter storm after it tweeted that a healthy diet consists of one third animal-based products. Disgruntled vegan followers referenced the company’s recent acquisition by...
Consumers do value country of origin labelling (COOL) for meat products, say the authors of a recent study, but mostly for unprocessed meat that already has mandatory labelling in the EU.
Industry consortium Future Food Innovation is calling on innovative Danish start-ups and SMEs to apply for funds that can help them develop, launch and export their business ideas.
Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what should they be paired with? FoodNavigator talked flower power...
Linking the nutritional makeup of dairy products to an increase in cardiovascular risk is ‘unwarranted’ as research uncovers no meaningful association.
Global food giant Unilever is to relocate its R&D centres for food, home and personal care to Wageningen University in the Netherlands, creating what it calls "a global food innovation centre".
At a time when the conversation around palm oil centres on deforestation, fires and habitat loss – and global demand shows no signs of abating – several companies have come together to create Palm Done Right, a new standard for ethical palm oil production....
The global market for breathable films is estimated to reach $3.21bn by 2021, registering a CAGR of 7.5%, between 2016 and 2021, according to MarketsandMarkets research firm. The figure was $2.10bn in 2015.
Along with taste, appearance, smell and texture, food choice may also be genetic as a study identifies biology as a factor in preferring foods high in either fat or sugar.
Over the past ten years, Norwegian dairy and cereal manufacturer TINE has cut one million kilos of sugar from its products each year. We spoke to the company's head of nutrition about its sugar reduction strategy.
France’s food safety agency ANSES has published a snapshot of the diet of under-3s and the chemicals they are exposed to, calling for "particular vigilance" for nine dangerous substances.
Retailers and suppliers need to collaborate more closely if they are to be successful in providing private label products that consumers really want, according to a private label management firm, TraceOne.
FoodDrinkEurope (FDE) wants industry step up efforts to hire new talent and match skill needs - but that’s no easy task when many young people don’t even consider the food industry as a place to work, according to several European recruitment agencies.
The UN's Food and Agricultural Organisation (FAO) and Slow Food have created a logo for mountain foods to ensure producers receive a fair compensation, help consumers make informed choices and protect endangered products.
National Farmers’ Union (NFU) Scotland is calling on all Scottish companies purchasing milk to immediately recognize the strength of current dairy markets and return Scotland’s dairy farmers to profitable production.
Industry lobbying activities could continue to go “unchecked” with insufficient Commission proposals for a new mandatory transparency register, according to transparency watchdog Corporate Europe Observatory.
The CEO of the Danish Food Cluster - and two members - tell FoodNavigator of their mission to make the Danish food industry a by-word for entrepreneurial and tech innovation.
Nestlé is the top-rated food and beverage company in the Dow Jones Sustainability Index (DJSI) – its score of 92 out of 100 was more than double the sector average (39).
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
European food manufacturers have “upped their game” and made substantial progress in relation to the procurement of sustainable palm, according to WWF’s 2016 scorecard.
By 2030 almost one fifth of the global population will be over 60 with their own demands and aspirations. But, as Mintel analyst Richard Cope explains, the food industry still hasn’t woken up to this golden oldie opportunity.
Food texture will become a growing consideration over the next 20 years with an estimated population of more than one billion people over the age of 60, a new paper suggests.
Alpro did not make it clear enough that it had paid a British celebrity to post tweets about one of its products, the UK’s Advertising Standards Authority (ASA) has ruled.
Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.
Sugar taxes show evidence of working across all socioeconomic classes while stealth reformulation’s effect on obesity is largely anecdotal, says Professor Barry Popkin.
More profitable business models are needed for companies committed to healthier products, according to Bayn following the launch of its new Sugar Reduced Community.
!['The [food] industry’s image is outdated and in some aspects, draconian. It offers little or no progression for young people,' says Lukas Vanterpool from The Sterling Choice. © iStock/BartekSzewczyk](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/1/2/7/2807211-1-eng-GB/What-is-Europe-s-food-industry-doing-to-attract-fresh-young-talent.jpg)
