French dairy giant Danone’s plant-based business, which includes the Alpro brand in Europe, expects to accelerate growth trends, propelled by innovation and expansion into new markets.
As a founding father of New Nordic Cuisine, chef and food activist Claus Meyer has done much to bring local, natural and seasonal produce into the spotlight. He speaks to FoodNavigator about his inspiration and the prospects for an emerging ethically...
Nestlé has confirmed it will pull its plant-based Garden Gourmet brand from shelves in the UK. What does this tell us about category trends in the market?
UK retailer The Co-operative has said it will move to 100% sustainable soy in its supply chain by 2025. “There are certain things that customers just expect you to do and this is one of them,” sustainable sourcing and fairtrade manager Sarah Wakefield...
Wessanen has urged its existing shareholders to accept a takeover bid from an investment consortium. The group – which focuses on healthy and organic products – has seen its sales struggle of late. But this latest development signals confidence in the...
It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?
A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.
Technology and innovation are playing an ever-greater role in helping the food sector get ahead of changing consumer demands, evolving regulatory pressures and environmental challenges.
By Bruce Friedrich, executive director of the Good Food Institute
Activists should take a pragmatic approach and be willing to work with 'big food' in order to support an increase in consumption of plant-based options, Good Food Institute (GFI) executive director Bruce Friedrich suggests.
