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?
The 500 most ‘inspirational’ entrepreneurs in the AgriFoodTech sector using tech to transform the future of food have been published by Forward Fooding.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
Danone Manifesto Ventures is investing in French waste reduction start-up Phenix in a move that will see the food waste pioneer expand its consumer and business-to-business reach.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
One strategy for reducing food waste – and in doing so, cutting carbon emissions – is to increase grocery store density, according to Cornell University researcher Elena Belavina.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
An anti-food waste pact has been signed by more than 40 food players in France, including Nestlé, Danone, Carrefour, and Intermarché. The agreement aims to collectively reduce ‘best before’ and ‘use by’ date confusion on-pack.
The imminent collapse of dairy and cattle industries has been forecast by think tank RethinkX, with precision fermentation protein set to ‘outperform the cow’.
Sainsbury’s is investing to make its operations carbon neutral by 2040. The news comes as further evidence that sustainability is an important issue for the food industry’s European retail customers and consumers, contributing to mounting pressure on...
What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play.
What novel food applications are manufacturers pushing for authorisation? According to Chair of the UK’s Advisory Committee on Novel Foods and Processes, Professor Peter Gregory, emerging trends include sustainability, meat analogues, and ‘healthy’ foods.
Nestlé has said it will invest up to CHF2bn (€1.9bn) to ‘lead the shift’ from virgin plastics to food-grade recycled plastics and develop ‘innovative sustainable packaging’.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
