An anti-plastic campaign group has questioned the effectiveness of Sainsbury’s announcement that it is swapping traditional, plastic tray packaging for a new vacuum-packed alternative across its beef mince range, saving 450 tonnes of plastic annually.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?
Which areas of food and beverage will attract regulators’ attention this year? From HFSS laws to food safety inspections, lawyers from Squire Patton Boggs take us through the predicted trends for 2023.
A recent Food Tech Challenge winner, the UK’s Aquagrain tells FoodNavigator it is optimistic that its soil improver will help cut food industry emissions and boost food and water security for millions.
Economic uncertainty and the associated rising cost of goods are amongst the factors driving new trends in food and drink packaging, according to Mintel.
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
From deposit return schemes to ‘dumpster diving’ legislation and single-use plastic bans, sustainability-driven policies are making a mark in Europe. How will this progress in 2023?
The EU is committed to the Sustainable Development Goal to halve food waste by 2030. But, with food labelling often cited as a waste driver, are restrictive regulatory requirements impeding this effort? FoodNavigator speaks to Kristen Hovland, CEO of...
The German federal government has adopted a new nutrition strategy that places increasing plant-based consumption and reducing the intake of products that are high in fat, sugar and salt (HFSS) at its heart. The reaction has been mixed, with critics suggesting...
By René Floris, NIZO Food Research Division Manager
How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Players in Brazil’s orange juice industry have been investigating a technique known as densification, whereby more citrus trees are planted in the same area to increase yield. We catch up with CitrusBR’s Tatiana Campos to learn about the productivity...
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.
