In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
The European Commission (EC) intends to authorise for the first time a health claim arising from the combined effects of a number of substances, in a decision that affects firms backing the synergistic effect of nutrients in their products.
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
Tapping into the trend for botanicals and local, artisan ingredients, Greek juice company Bfresh Spitiko adds mastic from Chios, Greek mountain tea and chamomile to its lemon, pomegranate and apple juices.
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
As the desire to attain a healthier, longer life through diet expands beyond niche groups focused on wellness into the mainstream population, consumers increasingly are looking for functional ingredients they recognize across categories – including in...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.