High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel production technology works.
Nearly a third of the world's crop fields will be unsuitable for food production by the end of this century unless carbon emissions are curbed, warns the latest instalment of the IPCC climate change report.
UK-based Better Dairy has a new strategy. Instead of solely targeting the B2B milk protein ingredient market, the precision fermentation start-up wants to disrupt hard aged cheese. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to hear...
New research from the food waste campaigner claims to challenge the status quo of the way retailers sell fresh uncut fruit and vegetables, highlighting that it should change significantly in the future.
The French food maker beat sales expectations when it posted its fourth quarter and full-year results. However, Danone now expects to battle significant cost headwinds with pricing and efficiency gains.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
The world is producing twice the amount of plastic as it did two decades ago and most of it is ending up in landfill, incinerated or leaking into the environment, according to a new report from the OECD.
Unilever’s CEO has shrugged off speculation that the group could still dispose of its nutrition or ice cream businesses after its failed move for the GSK Consumer Health business, which would have been funded by a likely IPO of Unilever’s food interests.
Formo, a pioneer in the use of precision fermentation to cut the cow out of dairy protein production, hopes to accelerate its path to scale and cost competitiveness through a tie-up with BRAIN Biotech. FoodNavigator hears how.
NewClimate Institute has released a report accusing big companies like Nestlé and Unilever of putting out ‘ambitious sounding’ carbon goals that have ‘very low integrity’. The food giants – both of whom have made net zero pledges – reject this conclusion.
Sustainability labels and classifications, such as organic, fair trade and animal welfare, can have a positive impact on consumer acceptance and can raise awareness, but they are yet to actually drive more sustainable consumer behaviour, according to...
Brexit bureaucracy and the rising cost associated with doing business with the EU is going to be felt at the checkout the British Meat Processors Association warned in the same week the Government published its White Paper espousing the 'benefits...
New research shows that half of UK consumers want to reduce their carbon footprint by making changes to their food choices. However, FoodNavigator hears, brands focusing in on eco messaging should be cautious: ‘Underestimating cynicism is dangerous’.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
Dutch farming co-operative, Royal FrieslandCampina and Swiss dairy producer, Danone, are extending a three-year partnership to support farmers in their transition to more environmentally friendly, sustainable farming.
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
The EU ban on titanium dioxide has created harmonisation across the bloc for food and supplements, but the colour is still legal in the UK as well as in medicine products, plus there is the challenge of reformulation.
The palm oil industry in Malaysia is ramping up its efforts to improve labour standards after taking several hits to its reputation and business prospects over the poor handling of human rights issues.
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.
The Danish company Lyras A/S has given Australian food and beverage company Beston Global Food Company the exclusive rights to use Lyras’ sustainable technology for production of lactoferrin and similar products in Australia and New Zealand, for a limited...
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...