Tate & Lyle has announced a set of ambitious environmental targets including a commitment to cut Scope 1 and 2 CO2e emissions 20% by 2025 and 30% by 2030. Scope 1 and 2 are defined as direct emissions from owned or controlled sources, and indirect...
The COVID-19 pandemic has increased demand for local products in France and could have a positive effect on the development of functional foods, according to Mintel.
German ingredients supplier Emsland Group has partnered with US start-up JUST, Inc to process mung bean protein for the latter’s plant-based scrambled egg alternative Just Egg.
A study has found a link between lower body fat in women and regular coffee consumption. We speak to research fellow Chao Cao, from the Washington University School of Medicine, to find out more.
The scientific evidence supporting the use of vitamin D to help fight COVID-19 continues to build as researchers in Dublin call on the Irish government to change its supplement recommendations.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
Researchers have analysed the effects of the Universal Infant Free School Meals (UIFSM) policy in English schools, to determine what effects the programme has on bodyweight.
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
With at least 16 departments responsible for food from fark to fork in England, academics are calling for improved government coordination. “This isn’t a new problem, but COVID-19 has really highlighted the lack of coordination,” says Rosalind Sharpe...
