Prepared foods

Non-GMO labels are on the rise in Europe – but why?

By Niamh Michail

Non-GMO labels are on the rise in European countries – but unlike the US, EU legislation requires all food containing above trace levels of GM to be labelled. So is there even a need for GMO-free?

Foodies tend to have lower BMIs - so encouraging adventurous eating may be an interesting strategy to help people lose weight without feeling restricted by a limited diet, say the researchers.

The psychology of the adventurous - and unadventurous - eater

By Niamh Michail

Neophiles, foodies or adventurous eaters? There may not be one catch-all term but adventurous eaters share common personality and lifestyle traits – allowing researchers to identify ways to get the less adventurous to try new foods.

GM crops could become widespread in Europe after gaining a foothold in the Ukraine and Russia

Ukraine and Russia to be Europe’s GM springboard

By Rick Pendrous

Ukraine and Russia are likely to become the bridgehead for the introduction of genetically modified organisms (GMOs) into the rest of Europe, according to the ceo of the French agricultural seeds and grain co-operative Limagrain.

Quiz: Are you sustainable sourcing savvy?

Quiz: Are you sustainable sourcing savvy?

By Niamh Michail

How clued up are you on all the issues surrounding sustainable sourcing - and how closely have you been reading FoodNavigator? Take our quiz and find out!

The spread is a favourite among French consumers, who get through 300,000 tonnes a year

Ségolène Royal apologises for Nutella boycott call

By Caroline SCOTT-THOMAS

French ecology minister Ségolène Royal has apologised for urging a Nutella boycott over its palm oil content after learning that parent brand Ferrero uses sustainably sourced palm oil.

Animal welfare and ethical concerns include the low efficacy of cloning, with high rates of difficult births, neonatal deaths and foetal abnormalities.

MEPs back ban on meat and milk from cloned animals

By Caroline SCOTT-THOMAS

The European Environment and Agriculture committees backed a draft law to ban meat and milk from cloned animals and their descendants on Wednesday, citing animal welfare and ethical concerns.

“Surprisingly, findings show that strategies used to save money – such as buying groceries in bulk, monthly shopping trips, preference for supermarkets and cooking from scratch – actually end up generating more food waste,” wrote the team.

Researchers take aim at food-waste in the home

By Nathan Gray

The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.

Young Germans embrace meat reduction

Young Germans embrace meat reduction

By Caroline SCOTT-THOMAS

Meat reduction and vegetarianism is a growing trend among German consumers – and one in five young people buys meat alternatives, according to new research from Mintel.

Raw food on the rise

Raw food on the rise

By Caroline SCOTT-THOMAS

The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.

EFSA's final scientific opinion on acrylamide in food said the highest dietary contributor for adults was fried potato products like French fries

EFSA stands by acrylamide cancer concerns

By Kacey Culliney

The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.

What push would EU firms need to change supply chains? Photo credits AR Harrison-Dunn

Seaweed in focus

What will it take to make Indonesian seaweed competitive?

By Annie-Rose Harrison-Dunn, reporting from Indonesia

Indonesia has ambitious plans to add value to its seaweed industry – but its success could depend on the outcome of an ongoing tug-of-war between industry and government.

Soy is challenging for food companies to discuss without courting controversy, so many companies choose to deal quietly and directly with their suppliers

Major companies are driving soy sustainability, says RTRS

By Caroline SCOTT-THOMAS

Sustainability in the soy sector is being driven by food companies aiming to mitigate brand risk, according to Europe Outreach Manager for the Round Table on Responsible Soy (RTRS) Lieven Callewaert.

How can industry warm the Western palate to eating insects?

By Niamh Michail

To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets. 

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