Publication of the European Commission’s new bioeconomy strategy last October may have passed many in the food sector by. However, the agri-food chain lies at the heart of the concept.
Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
The baby food brand says it will make 100% of its packaging widely recyclable by 2024 and completely eliminate palm oil from its products by 2021. FoodNavigator spoke to Ella’s Kitchen about its future plans in sustainability, B Corp initiatives, and...
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Zelfo Technology is working alongside European food makers to give a “second life” to by-products of food production. The group is currently working with fruit and vegetable side-streams for the development of safe, sustainable packaging alternatives...
A new report from the Ellen MacArthur Foundation has concluded that so-called “hidden killers” caused by food production are making healthy eating “impossible” for people around the world.
Nestlé has become a founding partner and investor in Terracycle’s Loop, a circular economy shopping platform, launching its first product on its website, Häagen-Dazs ice cream.
Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Denmark’s advisory board for the ingredients industry has issued recommendations to the government, detailing how to “reap the industry’s large growth potential up to 2030”.
A compact scanning device that determines the freshness of food in supermarkets is under development in Germany, where the Bavarian government is tackling food waste.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to deliver clean label products with an ingredient that is “highly...
Enterprise resource planning (ERP) software can integrate “every business function” from traceability to product development. According to software supplier Epicor, this helps manufacturers deliver safer food more efficiently.
Human error caused by a lack of standardised procedures and insufficient training are major drivers of food waste and a “cultural shift” is needed to tackle the issue, a new European study has found.
The UK has launched a new resource strategy that will see manufacturers ‘take responsibility’ for the cost of disposing or recycling plastic packaging as well as placing fresh impetus on efforts to tackle the “economic, environmental and moral scandal”...
Coating the packaging of fresh fruit and vegetables with a blend of minerals and clay can extend the shelf life by up to two to four days and reduce food waste, says UK company It's Fresh!
Italian farmers' association Coldiretti and the United Nations' Food and Agriculture (FAO) will join forces to promote sustainable farming, such as organic and biodynamic food, in an agreement signed yesterday.
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
Significant commitments on issues like food waste or plastic pollution would suggest that sustainability is moving up the corporate priority list. However, with consumer sentiment sliding and upward pricing pressure on the horizon, it would require a...
Waitrose has unveiled its food and drink report, pinpoint some of the hottest ingredients hitting the shelves and shining a light on the emerging ‘mindful consumer’.
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
Agri-food giant Olam and French research institution Agropolis are offering a $75,000 (€65,000) grant to “ground-breaking” scientific research that tackles food security from farm to fork.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
From the new bioeconomy strategy to trans fat limits and foie gras labelling, we round up the some of the food-related news and views from Brussels this month so far.
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
The UK’s largest retailers, food producers, manufacturers and food service companies have committed to halve food waste – which costs the UK £20bn (€22.5bn) annually – by 2030.
Tesco CEO Dave Lewis is calling on the global food industry to be more transparent about food waste by publishing food waste data - and some of the retailer's largest suppliers have already signed up to the initiative.
The choice between ‘fast food’ and ‘slow food’ is a question of “ethics and sustainability”, European Commissioner for Health and Food Safety Vytenis Andriukaitis suggests.
Rabobank brings its start-up pitching competition, FoodBytes!, to London today (13 September). Before the excitement kicks off, FoodNavigator caught up with Rabobank’s Nina Meijers to learn more about how food innovation ecosystems are boosting the triple...
Automated data capture and Internet of Things (IoT) technology can help food makers improve efficiency, according to Irish data and analytics provider Cognition.
A new report from the UN’s Food and Agriculture Organization (FAO) shows that the progress on tackling hunger made over the last decade was wiped out this year. The global food sector must respond by stepping up its efforts to combat malnutrition and...
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
The application of ‘lean thinking’ manufacturing and management strategies can help reduce waste and build more efficient supply chains, according to new research.
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
German biotech company c-LEcta has completed a financing round the proceeds from which, the company reveals, will be used to develop new products for the food industry and to support international expansion.
The UK food and farming sector is facing a shortage of workers that will likely be exasperated by Brexit. Could automation be part of a longer-term solution?
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
