Coronavirus has provoked the food packaging debate, with some using the crisis to hammer home the message that plastic is vital for protecting food from germs and extending its shelf life, while others stress that the pandemic highlights the fact that...
Unprecedented demand for home-delivered recipe boxes is putting strain on Gousto, Mindful Chef, and Pasta Evangelists in the UK as they work to meet demand.
While the coronavirus situation in Europe is ‘alarming’, World Food Programme Acting Director of Supply Chain, John Crisci, tells FoodNavigator his ‘greatest fear’ is for Africa.
Is the plastic pollution the responsibility of the food and beverage industry, or the recycling industry? Sustainability experts at Bureau Veritas weigh in.
A new study reveals that producing meat from slower-growing chickens – as opposed to fast-growing breeds – can ‘significantly’ reduce mortality and culling.
European governments and representatives of the food industry are seeking to reassure shoppers that the food supply is secure as the region becomes the ‘epicentre’ for the COVID-19 outbreak.
Greenpeace has said that meat consumption in the European Union needs to drop by 71% by 2030 and by 81% by 2050. The NGO wants regulators to act – but could these aggressive targets alienate consumers and food makers alike?
Rising public awareness of the problem of plastic pollution can help polymers such as polyvinyl alcohol (PVOH) make more headway in the food sector, believes Mark Lapping, CEO of PVOH polymer manufacturer Aquapak.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Current food waste estimates do not take the effect on affluence on consumer behaviour into account, according to researchers from Wageningen University.
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
