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.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Nicola Sturgeon’s government has detailed its ambitious plans that put organic food at the heart of its mission to improve public health and make use of its natural larder.
Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
New research from Lumina Intelligence concludes that consumer engagement with sustainability claims is currently ‘low’. But mission-based brands supporting a clear cause could point the way to reversing this trend.
The European Food Safety Authority (EFSA) publishes pesticide residue looking at 12 food products across the bloc, Nestlé adopts Nutri-Score labels, and a comparison study identifies similarly branded food products with differing compositions.
Transitioning from conventional to organic farming methods is an expensive and time-consuming process. In an effort to better support farmers as they transition, French cooperative D’Aucy has developed a front-of-pack label that adds value and raises...
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Vertical farming systems needn’t be manufactured exclusively for farmers growing produce at scale. FoodNavigator meets two innovators developing closed cultivation systems for the sitting room or restaurant.
British farmers have taken to social media to voice concerns regarding the Soil Association’s suggestion that the government instate a ‘plant-based protein’ day in schools.
