Coating the packaging of fresh fruit and vegetables with a blend of minerals and clay can extend the shelf life by up to two to four days and reduce food waste, says UK company It's Fresh!
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
UK food and drink exports increased by 1.8% from January to September this year - "a very creditable performance", according to trade association The Food and Drink Federation (FDF).
Non-thermal food processing technologies – such as microwave drying – offer a number of functional benefits. But a new study conducted across three European countries has found consumers are resistant to the use of these techniques.
What will food and farming in 2030 look like? The Commission makes its predictions; the EU opens a centre to fight global malnutrition and guidance for manufacturers using nanoparticles is published. This is our round-up of news and views from the EU.
Consumers are choosing food and drink to boost their mood and clear their mind, both physically and ethically, according to new research revealed at HiE Europe.
French urban farming company Agricool has completed a €25m funding round that, the company says, will help it make “the dream of urban farming” a reality.
Food for kids brand Little Dish believes that its focus on fresh, healthy ingredients is the remedy for a children’s food category that has “taken shortcuts in quality and nutrition”. FoodNavigator spoke to Little Dish CEO Dean Brown to find out more.
France has the most sustainable food system, according to the Food Sustainability Index, a data tool that should be used to drive a race to the top, say its creators.
Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.
Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
Food manufacturers could soon be able to source more plant-based proteins locally after the European Commission announced new policies to promote production and consumption of soy, chickpeas, lentils and rapeseed.
From cloud-based satellite imagery of acreage that reveals the veracity of organic claims to the latest analytical techniques, we look at some of the ways industry is fighting what Europol calls "a major problem" for the sector.
