French food agency ANSES has updated its nutrition guidelines, cutting the recommended intake for meat and encouraging more pulses and less sugar. But how does it compare to other national dietary advice?
The Netherlands has global ambitions to make food safe, healthy and sustainable - and this is how it should be done, accoridng to the country's National Institute for Public Health and the Environment (RIVM) in a report published yesterday.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy snack and ‘superfood’ manufacturer.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
Germany’s agriculture minister Christian Schmidt has weighed in on the debate surrounding plant-based alternatives using meat names, calling them "completely misleading" - but the European Commission seems reluctant to act.
With 2017 just around the corner, it's time to start thinking about which future trends and burning topics will be making their mark on the food and drink industry next year. Here are some of our predictions.
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.