French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
Coca-Cola and PepsiCo have responded to environmental NGO Greenpeace’s recent report ranking them within the top five polluters worldwide by reaffirming sustainability initiatives that cover both plastic reduction and alternative packaging innovation.
A new report on investor attitudes to the food and ag-tech space suggested investors are weary of the ‘over-hyped’ meal kit delivery space. Increasing cash is expected to flow towards ag-tech and innovative food in the coming year.
Salt is the forgotten killer, according to campaign group Action on Salt. It is calling on Public Health England to allocate ‘sufficient resources to immediately resuscitate’ the UK salt reduction programme.
Posh crumpets, tahini, celery juice, skewers, pink drinks, mindful spending and kindness... just some of the hottest trend's of the year, according to the British supermarket.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
By Katia Merten-Lentz and Manon Ombredane, legal experts at Keller and Heckman
How have the current EU regulations on health and nutrition claims evolved and where are they likely to go? Katia Merten-Lentz and Manon Ombredane, legal experts at law firm Keller and Heckman, weigh in.
Swiss food manufacturer Nestlé and Dutch ingredients supplier Corbion have entered into a strategic partnership to develop what they describe as the ‘next generation’ of microalgae-based ingredients for plant-based applications.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
