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.
Rules for cleaner and greener fertilisers moves one step forward; a Commission report promoting plant proteins gets adopted, and the EU court rules the taste of food cannot be copyrighted. Here is our round-up of the news and views from Brussels.
Italian farmers' association Coldiretti and the United Nations' Food and Agriculture (FAO) will join forces to promote sustainable farming, such as organic and biodynamic food, in an agreement signed yesterday.
Social media marketing is a constantly changing world. We take a look at some of the most important issues for 2019 from influencers, data-crunching and fake followers.
The vulnerability of Mars' supply chain to fraud is 'no different' to any other food industry actor, prompting it to trial technology such as sequencing, Blockchain and metagenomics to tackle this €13 billion problem.
People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
Nestlé is ceasing involvement in the Evolved Nutrition Label (ENL) while the four remaining companies, Unilever, Mondelez, PepsiCo and Coca-Cola, have put trials for food "on hold".
The Court of Justice of the European Union (CJEU) has decided taste cannot be protected by copyright law because it is ‘too subjective’ to stand up legally.
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
PepsiCo's head of European agriculture explains what the company is doing to make its directly sourced crops more resilient to climate change. "We're taking on the latest and greatest agricultural practices to figure out better ways to...
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.
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.
