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.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.
Concerns over climate change have jumped up the agenda and sustainability experts at Corbion believe the topic will continue to gain momentum. The bio-based ingredient supplier recently announced an ‘ambitious carbon footprint reduction target’ in response.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
There are three key categories available in Harrods’ London flagship store for food brands looking to secure a listing, and all provide suppliers with a seal of quality, according to the luxury retailer’s food chief Chris Dee.
The tech giant is working to boost transparency across the food value chain through digitalisation, project lead Dr Rudolf Sollacher tells FoodNavigator.
Alternative supermarket HISBE is balancing purpose and profit to ‘set a new course’ for conventional retail. “Now is the time for supermarkets to evolve and we are here to help show the way,” says executive director Ruth Anslow.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
Nestlé has detailed its aim to tackle climate change and commitment to zero net emissions by 2050. FoodNavigator caught up with the Swiss food giant’s head of operations, Magdi Batato, to learn more.
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Five years after a landmark pledge to cut the rate of natural forest loss by half and restore 150 million hectares of land by 2020, the global state of forests has dramatically worsened, reveals a report.
Food waste is a pressing challenge facing the global food sector. Sorting machine manufacturer Tomra Food believes technological advances can be a ‘catalyst for change’.
A Danish start-up is dehydrating fruits and vegetables for smoothies to reduce food waste – 40-50% of which is made up of this surplus, ‘aesthetically unappealing’, or overripe produce.
Unilever is placing a new packaging label directly after the ‘best before’ text on certain food products: ‘often good after’. The initiative, developed in collaboration with Too Good To Go and industry players, aims to reduce food waste at the consumer...
According to a OnePoll survey, more than a third of those polled in the UK are unsure of the difference between ‘best before’ and ‘use by’ labels on produce.
A case study based on a food co-op in Poland has suggested that alternative food networks (AFN) with bottom-up approaches to policy could waste less food than conventional supermarket retailers.
