An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Members of the Food and Drink Federation have achieved a 55% reduction in CO₂ emissions five years ahead of schedule, prompting a revision of sustainability targets.
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.
The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.
The frozen food revival will thrive post-pandemic as it offers a greater array of indulgent items and as consumers seek solutions to the problem of food waste, says the British Frozen Food Federation.
The rapid expansion of online grocery shopping is set to continue post pandemic to become a driving force in consumer loyalty, according to Ocado CEO Mel Smith.
Customers expect companies to ‘act with purpose’ beyond the pandemic, according to market research company Euromonitor. How can food and beverage brands respond?
The largest ever opinion poll on climate change has discovered almost two thirds of people around the world now view the issue as a ‘global emergency’. However, for most, switching to plant-based eating is not their desired answer.
The consumer is integral to the success of a healthy and sustainable Farm to Fork strategy. How is the European Commission supporting shoppers to make better diet choices?
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
In response to the Veganuary event, a group in the UK is encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
What major food trends will we see develop in the coming months on-shelf? And how will retailers respond to mounting pressure for improved sustainability credentials? FoodNavigator asks three retail experts to look into their crystal balls.
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
