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...
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...
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.
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.
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.
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.
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.
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.
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.
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).
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.