As climate talks conclude in Sharm El Sheikh, for the first time ever a deal has been reached that will see agriculture integrated into the UN’s climate action body. The result of lengthy talks and a significant process of negotiation, does the so-called...
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Spain's Bio2Coat is hoping to solve the twin problems of food waste and plastic waste coming from packaging materials with a 100% natural, edible coating that extends shelf-life of fruits and vegetables and a 100% natural, edible packaging material...
Europe’s consumers are displaying signs of severe ‘inflation fatigue’ as they face a declining standard of living that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, warns a sobering report from IRI.
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.
The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...
The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a ‘food waste’ scandal.
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
What solutions exist to reduce the amount of plastic in food and beverage packaging? How can they be sustainably disposed of? And are consumers ready to adopt them? FoodNavigator hears from Great Wrap, Huhtamaki, and Foodbytes! by Rabobank.
CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
Spain is following the lead of France and Italy with the introduction of a new food waste reduction law that will come into force in 2023. Is this a game-changer for food waste in the country or a missed opportunity?
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
In a bid to combat food waste, cross-Atlantic start-up Oli-Tec has developed temperature indicator labels that help consumers see when food is going off.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
‘Use-by’ dates printed on milk cartons could become a thing of the past as consumers reach to embrace QR codes for more accurate information, a US study suggests.
Tetra Pak is developing a fibre-based barrier to replace the aluminium layer currently needed in food and beverage packaging like juice boxes and milk cartons. We caught up with Tetra Pak’s Davide Braghiroli, Product Director Packaging Materials and Alternative...
US adults are advised to consume no more than 2,300mg of salt per day (the equivalent of 1 teaspoon), according to 2020-2025 Dietary Guidelines, an amount that is easy to surpass thanks to the high levels of sodium in many processed and packaged food,...
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
Tesco and WWF have launched a new accelerator programme pairing pioneering start-ups with Tesco suppliers to fast-track sustainability innovation in the supply chain. The aim is to cut the environmental impact of food and support UK food security. FoodNavigator...
UK retailer Co-op is getting rid of use-by dates from all of its own-brand yogurts in a bid to reduce food waste and combat the 42,000 tonnes – £100m ($127.6m) worth – of edible yogurt thrown away by UK householders each year, due to guidance printed...
The FoodNavigator Podcast speaks to the Consumer Goods Forum about what the food and beverage industry is doing to tackle plastic pollution and work towards a future free from plastic waste.
SORTEDfood, the social media movement dedicated to cooking, has launched an app that it says can help home-cooks make ‘amazing meals’ while saving ‘at least 30%’ on food bills and cutting food waste.
Ag-tech start-up Better Origin wants to fix the broken food chain through its AI-powered insect ‘mini-farms’. The group has just completed a Series A funding round. FoodNavigator catches up with CEO Fotis Fotiadis to learn more about what the future holds.
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
