The Dutch natural colour company's new facility in North Carolina features an expansive warehouse, with a Technical and Culinary Experience Center set to follow in August 2022.
Some of the key trends observed in the baby food category are also applicable to children’s food, Marie Breban, market research analyst at Euromonitor International, tells FoodNavigator.
Industry experts discuss the key trends informing new product development in the kids’ food category, and gaze into their crystal balls to offer future insights…
Animal-based meat and dairy manufacturers increasingly are addressing consumer demand for improved animal welfare and environmental impact – helping to defend and grow their sales in the face of encroaching competition from plant-based options.
Fresh research published by France’s public health agency has revealed the presence of arsenic, chromium, cadmium, and mercury, amongst others, in a majority of adults and children.
French head-quartered Ecotone placed biodiversity at the heart of its business when it because an Entreprise à Mission, incorporating the mission of ‘food for biodiversity’ into its articles of association. We speak to CEO Christophe Barnouin to learn...
Food businesses must be prepared for enforcement action from regulators to tackle the issue of greenwashing, it has been warned, as the UK’s Competition and Markets Authority publishes draft guidance for companies about ‘green’ claims.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the second in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.
The world's largest Agrifood Innovation Ecosystem, supported by the European Institute of Innovation and Technology, says regenerative agriculture is vital in helping the world’s biggest foods brands achieve their net zero plans and meeting consumer...
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
