The World Business Council for Sustainable Development has published a seven-point action plan that aims to positively transform the global food system and potentially unlock $4.5 trillion in new business opportunities.
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.
As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.
The idea of consuming fungi may not sound appetizing to everyone, but Ayurvedic and Chinese medicine practitioners have been using adaptogenic mushrooms for thousands of years.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.
