Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le Duigou speaks to FoodNavigator about how the group plans...
Chr Hansen's bioprotective cultures are so effective at extending shelf life, the firm has set itself an ambitious target: to reduce global yoghurt waste by 2% before 2020, its CEO says.
The notoriously short shelf-life of protein bars may be a thing of the past thanks to a new whey protein that, according to its maker, can keep them soft for at least a year.
Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...
Scientists have developed what they describe as a “low-cost, portable, paper-based sensor” that could be used produce “smart labels” that detect food spoilage and contamination.
A plant-derived sprayable nanocoating could not only prolong the shelf life of fruits but also provide additional nutrients in a timesaving technique that allows the mass coating of perishable produce.
The ‘Food Reform for Sustainability and Health’ program is to welcome 10 new members to its ranks as industry support gathers momentum in achieving sustainable change in global food systems.
Researchers say the high calorific value of spent coffee grounds could be exploited with a more efficient technique to produce a commercially competitive, greener biofuel.
Climate change represents a major threat to food security throughout the world, according to former US President Barack Obama, and entrepreneurs, scientists and the food industry must act to mitigate the consequences.
A call for open and accessible data will be made at the Global Forum of Innovation in Agriculture (GFIA) next week, by Global Open Data for Agriculture and Nutrition (GODAN).
Governments and supermarkets must do more to prevent food waste, a report has urged as it reveals the cost to each consumer totals £200 (€237) per year.
Global food and nutritional ingredients supplier DSM continues its €100 million investment in R&D with the opening of a new biotechnology facility near its Delft HQ for food.
Waste blood from the meat industry has the potential to be collected and processed to generate high-added-value food ingredients, say researchers … who outline it’s ‘exceptional’ nutritive and functional properties.
Eco-friendly plastic for seafood made from...seafood. Scottish start-up CuanTec's chitosan-based plastic made from langoustine shells uses inedible seafood parts, replaces petro-chemical plastic and even cuts out the need for preservatives.
A technique that reduces plant contamination from a toxic metabolite could help save millions of tons of crops from this threat to food security especially in the developing nations.
The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report.
People waste a fifth of finished food products either through discarding or over-consumption, according to a new study, with livestock production also responsible for massive inefficiency.
As food waste levels become higher than ever, UK start-up Spare Fruit is saving English apples and pears from ending up in the bin by turning them into healthy snacks.
What kind of food will be on our plates tomorrow? Worms and crickets? And what will it take for the industry to pick up on this trend and make headway with it?
Millennials’ 'live to eat' mentality could be one of the reasons why household food waste is higher than ever, according to a survey commissioned by UK supermarket Sainsbury’s, yet the report is facing criticism.
A new organisation aimed at reducing food waste has kicked off in the Netherlands, but how will it succeed where a plethora of other initiatives have failed?
European retailers have welcomed a draft EU report on food waste, reiterating its calls for for "smart legislation" that incentivises action to prevent food waste in the supply chain.
The UK government has been accused by an NGO of “playing Russian Roulette” with climate change as it downplayed the risks that global warming could have on food security.
Belorussian confectioner Kommunarka is reusing its ‘sweet water’ - water used to rinse production lines which contains traces of sugar and sweeteners - to make fruit fillings for its chocolates, opening up a whole new business plan, it says.
The Food Reform for Sustainability and Health (FReSH) programme is aiming to bring private and public sector together to achieve the UN's sustainable development goals for 2030, an achievement that could bring over €2 trillion to the food industry.
EU auditors said the European Commission’s efforts to tackle food waste have lacked effort, coordination, been fragmented and intermittent - and without even a real definition of food waste, in a report released yesterday.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
Research by the University of Aberdeen in Scotland suggests that while food price hikes have reduced the amount bought by the public, an equal reduction in food waste has kept overall food intake constant.
With 2017 just around the corner, it's time to start thinking about which future trends and burning topics will be making their mark on the food and drink industry next year. Here are some of our predictions.
Suez and Total are calling on Europe's food industry to sell its used cooking oil for biofuel conversion, after pledging to increase the amount that is collected and recycled by 20%.
An independent think tank, IPES, has been set up to advise the EU and work towards creating a common food policy that would create a sustainable, healthy and profitable food system – a ‘plan B’ to the failures of the current framework.
The year ahead will present UK food companies with a range of major legal challenges over and above the fallout from Brexit, according to leading food industry lawyer Peter Cusick.
A pan-EU sustainable food project sees Israeli astaxanthin supplier Algatechnologies, champion of pea protein Roquette and Dutch nutrition giant DSM among its 50 partners that will invest close to €1.2bn over the next seven years.
France is the top ranking country for tackling food waste and nutritional challenges while Germany is ranked number one for sustainable agriculture, according to a 25-nation food sustainability index by the Barilla Center for Food and Nutrition (BCFN).
Selling wonky vegetables or a dented tin on tomatoes at a discount can help reduce food waste - but the price reduction must be aligned with the product and its flaw, say researchers.
Deliberate cases of seafood mislabelling often substitute cheaper (and more plentiful) species for ones that are overfished. So is fish fraud a sustainable choice for stretched fish stocks?
Mintel has picked out its top trends for 2017 - a must for food and drink manufacturers wishing to stay ahead of the curve. FoodNavigator takes a look at some them.
Companies must embrace sustainability as a long-term business value, especially in the Middle East, as global trends move towards fast-shifting trading patterns in the F&B industry.
Sugar alcohols could be used to store solar and wind energy as researchers look to alternatives that are more environmentally friendly and sustainable.
Pork hock, beef brisket and chicken legs used to be valued cuts of meat in Europe but now often end up as pet food. Swiss meat group Proviande has launched a 'nose-to-tail' project and is helping industry to promote lesser preferred cuts.
Coffee grounds used to grow mushrooms, orange peel transformed into clothes and hemp for 3D printing are just some of the food waste by-products traded on InSymbio’s digital marketplace for food biomass, residues and by-products.
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