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.
What key flavours will spark consumer interest in 2020? Comax Flavors, Flavorchem, Bell Flavors and Fragrances, and Kerry Group share their predictions.
In response to the Veganuary phenomenon, doctors in the UK are encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
Our latest news and views from Brussels looks at food waste regulation in France, sugar reduction in the UK, excessive salt intake in Spain, and EFSA’s concern over THC levels in hemp products.
UK recipe box company Gousto achieved a 50% reduction in plastic use in 2019 – and aims to make all its packaging reusable, recyclable or compostable by the end of 2022. We hear from founder and CEO Timo Boldt about the innovations that are making this...
An EU-funded project is working to optimise the utilisation of seafood side-streams through the design of ‘new holistic process lines’ that tackle inefficiency in the seafood supply chain.
An international collaboration project, the Celtic Crustacean Collaboration, is working to develop a new plastic-free food packaging material from food waste.
Our latest news and views from Brussels takes in the UK’s general election result, a ban on chlorpyrifos and the EU’s food waste and sustainability plans.
Yesterday (11 December), MEPs convened to discuss Commission President Ursula von der Leyen’s plans to achieve climate neutrality in the EU by 2050. FoodNavigator outlines some initial responses to the Green Deal, from the European Consumer Organisation,...
Satisfied Snacks is currently 'not courting a major retail listing' it has revealed. However, the innovative start-up, which turns ‘virtually any meal’ into crispy healthy snacks, remains confident in the business case for sustainability.
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Over the past 12 months, the London-based nut butter brand has increased the amount of recycled plastic in its packaging, reduced its transport miles, and surveyed its suppliers’ waste management policies to achieved B-Corp certification, founder Pippa...
Little tangible progress has been made in the past year by the UK’s largest supermarkets towards reducing their use of throwaway plastics, says a report which calls for a focus on innovative solutions.
As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Israeli food tech company Agritask has secured fresh capital to invest in R&D and expand the customer network for its precision agriculture solution, which is already employed by the likes of General Mills.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
French deli and ready meal supplier Fleury Michon has implemented forecasting technology from FuturMaster to help anticipate future demand and the daily production requirements for its cold meats, ready meals and snacks.
The French food giant has called for a spirit of industry collaboration and urged global FMCG businesses to become certified B Corp in order to commit to the challenge of creating a sustainable food system and regaining consumer trust.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
Food companies must ‘put their necks on the line’ to address the climate emergency, according to Olam co-founder and Group CEO Sunny George Verghese, who is calling for public disclosure of carbon, water, land, and waste footprints.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
