The trend of consumers seeking out foods as medicine, one accelerated by the pandemic, is set to blossom in 2021, as is demand for locally-sourced food and beverages, believes the AI-powered food intelligence start-up Tastewise.
The European Commission has initiated a process to update EU laws governing chemicals in food contact materials (FCM). “The EU’s FCM laws are outdated and ineffective in protecting people and the environment,” according to one lobby group.
Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
Recommendations to cut out or reduce meat from diets is not a universal solution, according to researchers, who stress livestock is critical to incomes and diets in low- and middle-income countries.
As the UK plans to dismantle Public Health England – in a move health expert Dr Anthony Laverty describes as ‘retrograde’ – the Government is being called on to take ‘bolder action’ to combat obesity.
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
The World Organisation of Animal Health has confirmed Belgium is now officially free from African Swine Fever. What could this mean for export trade to China?
The continued export of UK meat, fish and dairy to Europe has been confirmed, but industry says ‘crucial information’ has yet to be provided, which is hindering Brexit preparation.
By the year 2030, trend forecaster Dr Morgaine Gaye predicts much will have changed in terms of how food is consumed: supermarkets will be forced to diversify, urban areas will be transformed by biodiversity legislation, and we will be on our to using...
Lidl’s industry-first commitment to publish a Human Rights Impact Assessment and mitigation plan illustrates the shifting attitude towards human rights in supply chains from retailers, investors and consumers, says the charity.
Inflammatory compounds found in cooked meat are linked to a heightened risk of childhood wheeze, according to research published online in the journal Thorax.
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
Britain is heading towards international isolation as several Member States impose travel restrictions on UK travellers and France suspends freight traffic across the Channel.
Smart labels that use state of the art technology to give shoppers a host of new information about products could create a direct line of communication between consumers and producers and help foster a new era of trust between them, according to a new...
Trade buyers and private equity funds are flush with funds and eyeing interesting players to invest in, says a bullish Andreas Kulcsar, Executive Director at investment bank DC Advisory.
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
Updated guidance on fresh meat sell-by dates in the UK which abolish the arbitrary 10-day rule is good news for shoppers and restaurants who will waste less money, and good news for the environment which will benefit from a reduction in wasted food and...
Safety standards in UK slaughterhouses risk being compromised by the ‘stringent’ rules requiring a permanent veterinary presence in all abattoirs, a food lawyer has claimed.
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
The UK’s largest beef, lamb, pork and chicken processors have warned that if Brexit preparedness efforts aren’t accelerated, trade volumes of products of animal origin could drop 50-75%.
An unprecedented shortage of meat production, prompted by the COVID-19 outbreak, is driving up the risk of meat fraud – particularly in species substitution.
Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?
Israeli start-up SavorEat is celebrating going public on the Tel Aviv Stock Exchange (TASE), which co-founder and CEO Racheli Vizman says represents an industry first for food tech.
While some Member States and food makers are backing a harmonised approach to nutrition labelling, others have called for coexistence between regional schemes.
The European Commission has said that it will recognise the six organic certification schemes operating in the UK for a year after Brexit. This averts the cliff-edge scenario facing British organic exporters if a future trade arrangement is not reached.
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
The pandemic presents an exciting opportunity for food manufacturers to innovate products targeting consumers who believe access to affordable food should not come at the cost of health and good nutrition.
France has unveiled a national plant protein strategy that aims to increase domestic production of vegetable proteins for feed and human nutrition, boosting agri-food sovereignty and sustainability. However, in failing to address what campaigners say...
Researchers in Denmark cannot rule out the potential for health risk if meat and dairy products are replaced with soy-based alternatives in children’s diets.
A new report warns that 84% of companies are failing to address their largest source of carbon emissions – their supply chains. We speak to Dexter Galvin, Global Director of Corporations & Supply Chains at CDP, to find out what should be done.
It is hoped British agriculture will be transformed by the ‘biggest farming shake-up in 50 years’. But there are fears that both Britain’s move to cut farmer subsidies as it leaves the EU Common Agricultural Policy, and the EU’s reform of the CAP, could...
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
Hyperspectral imaging may not sound the sexiest of subjects. But this rapidly emerging technology is promising to help the food industry gain ground in a host of areas, from quality assurance, pathogen detection and farm management.
A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.
Moolec Science has developed a hybrid concept – which combines plant-based and cell-based technologies – to make affordable alternative proteins for food. FoodNavigator caught up with the company’s co-founders to find out how molecular farming can boost...
DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
The European Food Safety Authority (EFSA) has warned that bird flu is spreading ‘rapidly’ across Europe. What impact will this have on European poultry processors and consumers?
Reports that COVID-19 has been detected on frozen food packaging and products, including on pork knuckles coming from Germany, have prompted import bans in China. However, Germany’s BfR says infection via pork meat is ‘unlikely’.
