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.
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.
People of colour do not having the same access to networks that would help them raise finance and find investors in the food industry, says African food champion Zoe Adjonyoh.
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.
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.
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'...
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
