Drought-resistant shrubs that grow wild in the Sahel can boost millet yields by an impressive 900% simply when planted amongst the crop, thanks to a natural ‘bio-irrigation’ method.
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
Large corporations are increasingly using open innovation as a way to tap into the entrepreneurial energy of start-ups. Seeking out investment targets, these “pirate mavericks” often have to challenge corporate culture in their search for collaboration.
By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.
Waitrose has unveiled its 2018-18 food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
Clear Labs thinks it has a big role to play in the future of food safety. The company has just completed a $21m finding round and is gearing up for growth.
With just five months to go until Brexit – and little clarity on the UK’s future trading relationship with the EU – British food makers are worried. Here are some insights into what is keeping them up at night.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
A father-son team have combined their expertise in health and retail to create a range of supplemented chocolate products that aim to ‘put the D in delicious’.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
US brand Loma Linda debuts in the UK with a range of products including a seafood-free tuna alternative ('Tuno'); the importance of on-the-go and convenience trends is evident in Euryza's new range of rice cups in Germany; while the 'craft'...
