A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Feeding a future global population of 10 billion people without causing a climate catastrophe this century will require transformational change across the entire value chain. Fresh evidence suggests climate change is already impacting crop yields. What...
Huel, the ‘complete food’ brand, can help answer some of the food sector’s most pressing challenges – from food waste to obesity, CEO James McMaster believes. For this reason, society needs to embrace a “mindset change” that recognises “food is fuel”.
UK environmental marketing campaign charity Hubbub is encouraging people to pack their own lunches. If you do, Hubbub says it could combat single-use plastic pollution and food waste - as well as saving you money.
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
The marine environment is an important source of raw material for the global food sector. But the seafood industry is blighted by high levels of waste. This is a challenge the Icelandic seafood industry hopes to meet through innovation.
The Coffee Cherry Co. is paying coffee farmers for their cherry by-product and transforming it into a gluten-free, high fibre, antioxidant-rich food ingredient, CEO Tom Clemente tells FoodNavigator.
Artificial learning (AI) and machine learning present an opportunity for food and drink retailers to capture and optimise vast volumes of customer data, tech firm Criteo tells FoodNavigator.
Israeli agri-food start-up TIPA Corp says its bio-based packaging has the same functional properties as conventional flexible plastic packaging, yet is fully compostable.
The European Commission wants to halve food waste by 2030 and, in a bid to enhance this ambition, regulators have agreed a common methodology to measure food waste throughout the bloc.
