For the first time in history, across the globe people aged over 65 now outnumber children under five, according to the UN. By the middle of this century there will be more than twice as many. In Europe, the population of over 65s is expected to reach...
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
Clinical data suggests that arabinoxylan – a fiber found in the cell walls of several plants – has a range of benefits from prebiotic effects to blood glucose control and immune health support. But no one has found a cost-effective way to isolate and...
The food industry has a ‘critical and urgent’ role to play to resolve the food waste crisis, according to Unilever’s president of foods and refreshment, Hanneke Faber.
Despite the pandemic straining supply chains, causing food shortages and price volatility, Europe’s high-income levels and relatively low rates of inequality mean it is well placed to cope with the types of unexpected economic shocks that can drive food...
An Israeli start-up is leveraging culinary art and upcycling in an attempt to overhaul the perception of the run-of-the-mill and often unwholesome ready-to-cook food sector.
Members of the Food and Drink Federation have achieved a 55% reduction in CO₂ emissions five years ahead of schedule, prompting a revision of sustainability targets.
Barry Callebaut has joined forces with Swiss chemistry start-up Bloom Biorenewables to investigate upcycling chocolate side streams. The first result: vanillin produced from hazelnut shells.
Kerry Group’s strategic review of its dairy production and consumer food assets will allow it to free up money for acquisitions in faster growing areas, say equity analysts.
The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.
The frozen food revival will thrive post-pandemic as it offers a greater array of indulgent items and as consumers seek solutions to the problem of food waste, says the British Frozen Food Federation.
The rapid expansion of online grocery shopping is set to continue post pandemic to become a driving force in consumer loyalty, according to Ocado CEO Mel Smith.
Customers expect companies to ‘act with purpose’ beyond the pandemic, according to market research company Euromonitor. How can food and beverage brands respond?
The largest ever opinion poll on climate change has discovered almost two thirds of people around the world now view the issue as a ‘global emergency’. However, for most, switching to plant-based eating is not their desired answer.
The consumer is integral to the success of a healthy and sustainable Farm to Fork strategy. How is the European Commission supporting shoppers to make better diet choices?
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
In response to the Veganuary event, a group in the UK is encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
What major food trends will we see develop in the coming months on-shelf? And how will retailers respond to mounting pressure for improved sustainability credentials? FoodNavigator asks three retail experts to look into their crystal balls.
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
Spanish nut supplier Importaco Group has signalled its intention to double its share of the food ingredients market by 2024. It will achieve this through a customer-centric approach that puts the future ‘nutsumer’ at the heart of innovation.
Smart labels that use state of the art technology to give shoppers a host of new information about products could create a direct line of communication between consumers and producers and help foster a new era of trust between them, according to a new...
Updated guidance on fresh meat sell-by dates in the UK which abolish the arbitrary 10-day rule is good news for shoppers and restaurants who will waste less money, and good news for the environment which will benefit from a reduction in wasted food and...
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.
The Upcycled Food Association has published its first ever draft certification standard. It is also in the process of developing a food label for certified products, the UFA’s COO revealed.
French bakery La Panetière des Hameaux has developed a cookie recipe that up-cycles stale bread. FoodNavigator hears more about this innovative approach to food waste.
In the latest edition of FoodNavigator’s NPD Trend Tracker, we look at European dairy cooperative Arla’s new Klöver milk drink, which is made from filtered milk leftover from the production of lactose-free products. In the UK, a cannabis chocolate advent...
Griffith Foods’ quest for 'purpose-driven' growth illustrates the health, nutrition and sustainability drive among ingredient suppliers as they pivot towards the demands of manufacturers and end consumers.
The UK Government is being urged to tax food producers according to the carbon footprint of their products, raising concerns that this cost would be passed onto consumers.
The COVID-19 pandemic has accelerated consumer shopping trends. But which ones are going to stick? FoodNavigator hears from chief executive of Co-op Food UK, Jo Whitfield, to find out.
Young people look for ‘spontaneous and diverse’ food choices and fear of missing out is driving up food waste among this age group, a new research study suggests.
The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.
Apeel – the startup behind an invisible plant-based edible skin proven to dramatically extend the shelf-life of fresh produce - has raised $30m in new funding from the International Finance Corporation (IFC), Temasek, and Astanor Ventures.
Thousands of tons of wasted food could be saved every year due to a new monitoring system in development that pinpoints the expiration of perishable produce, even after a ‘use-by’ date has expired.
Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting ‘high quality’ ingredients help the business offer an ‘attractive economical proposition’ that reduces...
The world’s largest meatpacker says it is harnessing technology to meet the challenge of producing enough food for a growing global population without straining natural resources.
The United Nations has called for a concerted push to address ‘harmful’ food systems. To mark World Food Day, FoodNavigator looks at the adjustments needed to tackle one of the most pressing changes needed – a reduction in food waste.
The UK’s hospitality and food service industry – already facing an existential threat from COVID – must brace itself for rising levels of surplus food as lockdown restrictions tighten, experts warn.
Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...
The UK government has released a £10m funding package to help build the country’s first large-scale industrial insect farm and accelerate the development of sustainable food production systems.
