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...
Investors are eyeing “game-changing innovations” in the aquaculture sector as climate change and antibiotics threaten to “sink” the fast-growing $232 billion global fish farming sector, according to a report by an ethical investment network.
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?
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
The European Commission (EC) releases a report offering scientific guidance to help meet the growing global demand for seaweed species now accepted as novel food.
Huel, the ‘complete food’ brand, can help answer some of the food sector’s most pressing challenges – from food waste to obesity, CEO James McMaster believes. For this reason, society needs to embrace a “mindset change” that recognises “food is fuel”.
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.
Vertical farming systems needn’t be manufactured exclusively for farmers growing produce at scale. FoodNavigator meets two innovators developing closed cultivation systems for the sitting room or restaurant.
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.
The average Dane would get a “substantial” health benefit if they substituted part of their red and processed meat consumption with fish, according to data from the National Food Institute at the Technical University of Denmark (TUD).
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”.
Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'
Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
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...
