Unilever recently set out a range of commitments to tackle climate change as well as halt – and even reverse – the degradation of the natural world. This includes a target to reach net zero emissions from all products by 2039. FoodNavigator speaks to...
UK sales of frozen food increased by £285m in the last three months according to the latest statistics from market researcher Kantar and the British Frozen Food Federation (BFFF).
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
Redefine Meat today unveiled its trade-marked Alt-Steak, a plant-based 3D printed steak, with consumer testing to kick off in high-end restaurants this year. FoodNavigator speaks to co-founder and CEO Eshchar Ben-Shitrit to learn more about the path to...
Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...
In this week's round-up of new product launches from around Europe, the low-sugar trend is in evidence in France and Germany as reduced sugar juice and ice cream hit the shelves. Elsewhere, innovation in the plant-protein space continues apace. Here...
Collagen peptides are making their way into everyday use food categories, according to ingredients supplier Rousselot. Their inclusion in formulations allows manufacturers to differentiate with various health messages - and even unlocks the door to reformulation...
Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste.
Surging awareness about plant-based products has seen a proliferation of meat analogues hitting the market. But to truly appeal to ‘meat-lovers’, Redefine Meat CEO and founder Eshchar Ben-Shitrit says the sector needs to look beyond innovation at a product...
Innovators are looking to address food waste with technology, community, and original business models. The FoodNavigator Podcast hears from recipe box company Gousto, anti-food waste app Olio, and UK charity FareShare to find out more.
The coronavirus pandemic has placed considerable strain on small and medium sized food producers. Many have responded with ‘inspiring, creative and innovative solutions’. REFRAME takes us on a tour of how SMEs in the North Sea region have adjusted their...
A year after the Department for Environment, Food and Rural Affairs in the UK called on businesses to ‘step up to the plate’ and drive forward plans to cut food waste, the supermarket Iceland has announced food waste reductions of almost 2,500 tonnes,...
After a two-month delay, the EU Commission unveiled its Farm to Fork and Biodiversity strategy this week with the aim of creating a more ‘robust, secure, and sustainable food system’.
Meal planning, snacking and interest in exotic foods are consumer trends that have all risen during the UK’s national lockdown, according to a John Lewis and Waitrose Report.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
HelloFresh has raised its earnings expectations for the full year after reporting a successful start to 2020 as increased numbers consumers dine at home amid coronavirus restrictions.
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.
Civil society networks, NGOs, and professional organisations are disgruntled at farmers association COPA-COGECA’s bid to further delay the new EU food policy.
A study analysing global food systems suggests that population growth and urbanisation are negatively affecting sustainability. So what can the food industry do?
Researchers in Europe have found fault with life cycle assessment methodology’s analysis of organic farming, which they say largely ignore major factors such as biodiversity, soil quality, and pesticide impacts.
Vertical farms are poised to capitalise on a US$50bn (€45.6bn) global market opportunity, according to market analysts at Barclays Capital. However, challenges remain.
Coronavirus has provoked the food packaging debate, with some using the crisis to hammer home the message that plastic is vital for protecting food from germs and extending its shelf life, while others stress that the pandemic highlights the fact that...
Unprecedented demand for home-delivered recipe boxes is putting strain on Gousto, Mindful Chef, and Pasta Evangelists in the UK as they work to meet demand.
While the coronavirus situation in Europe is ‘alarming’, World Food Programme Acting Director of Supply Chain, John Crisci, tells FoodNavigator his ‘greatest fear’ is for Africa.
Is the plastic pollution the responsibility of the food and beverage industry, or the recycling industry? Sustainability experts at Bureau Veritas weigh in.
A new study reveals that producing meat from slower-growing chickens – as opposed to fast-growing breeds – can ‘significantly’ reduce mortality and culling.
European governments and representatives of the food industry are seeking to reassure shoppers that the food supply is secure as the region becomes the ‘epicentre’ for the COVID-19 outbreak.
Greenpeace has said that meat consumption in the European Union needs to drop by 71% by 2030 and by 81% by 2050. The NGO wants regulators to act – but could these aggressive targets alienate consumers and food makers alike?
Rising public awareness of the problem of plastic pollution can help polymers such as polyvinyl alcohol (PVOH) make more headway in the food sector, believes Mark Lapping, CEO of PVOH polymer manufacturer Aquapak.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Current food waste estimates do not take the effect on affluence on consumer behaviour into account, according to researchers from Wageningen University.
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
A doctoral student of the University of Vaasa is presenting her academic dissertation, which asserts that grocery stores are better equipped to reduce bread waste than consumers.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.
Conventional food labels require consumers to interpret visible information. Could and should they be modified to help the visually impaired make more informed food choices?
