What major food trends will we see develop in the coming months on-shelf? And how will retailers respond to mounting pressure for improved sustainability credentials? FoodNavigator asks three retail experts to look into their crystal balls.
Unilever has sold what remains of its Bertolli business to Dutch food maker Enrico-Glasbest. Unilever’s ongoing move away from low-growth categories and brands will be welcome news for investors but Enrico-Glasbest says a little TLC will unlock ‘enormous...
Organic and ethical food business Alara Wholefoods has secured what it claims is a ‘world first’: it will become the first cereal manufacturer to declare Scope 3 CO2e – the most demanding measure of carbon emissions. We hear from Founding Director Alex...
An international consortium of scientists has developed a hardy new wheat variety that is resistant to a particularly virulent fungal disease that threatens global food security.
Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
As a host of food manufacturers attempt to take advantage of Veganuary, which encourages people to follow a vegan lifestyle for the month of January, research from the British Nutrition Foundation (BNF) has revealed over 60% of people say they are unlikely...
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
UK research projects that seek to fundamentally transform the UK food system, by placing healthy people and a healthy natural environment at its center, received a £24m ($32.9m) boost last week.
In the UK, Veganuary has taken hold. While a good number of new product launches are targeting those going plant-based until the end of the month – including allplants’ new Lighter Menu and Hellman’s ‘Baconnaise’ – others have the COVID-19 pandemic front-of-mind,...
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
By the year 2030, trend forecaster Dr Morgaine Gaye predicts much will have changed in terms of how food is consumed: supermarkets will be forced to diversify, urban areas will be transformed by biodiversity legislation, and we will be on our to using...
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
The food industry should do more to meet the nutritional needs of the ageing population, according to new research out from Barclays. This is, after all, a demographic that is only going to grow.
