Agri-food giant Avril says the purchase of German lecithin and phospholipids producer Lecico improves its position in the specialty ingredients market.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
UK environment secretary Michael Gove has urged industry to embrace the potential of a fourth agricultural revolution: “We can guarantee a future for the UK as a major, global food producer.”
Not only is Fairafric the first organic chocolate bar that is manufactured and packed in Ghana, it has begun making its cocoa farmers brand co-owners by buying them shares in the company.
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.
When a group of children asked global chocolate firms to help finance their plant-a-tree campaign, not a single company stepped forward. This spurred the children on to create their own brand, The Change Chocolate, which is now Germany’s biggest-selling...
From cloud-based satellite imagery of acreage that reveals the veracity of organic claims to the latest analytical techniques, we look at some of the ways industry is fighting what Europol calls "a major problem" for the sector.
Rules for cleaner and greener fertilisers moves one step forward; a Commission report promoting plant proteins gets adopted, and the EU court rules the taste of food cannot be copyrighted. Here is our round-up of the news and views from Brussels.
Italian farmers' association Coldiretti and the United Nations' Food and Agriculture (FAO) will join forces to promote sustainable farming, such as organic and biodynamic food, in an agreement signed yesterday.
London restauranteurs the Hart brothers are working with Circle Carbon to inject biochar back into the soil in Mallorca where they use the organic produce in their restaurant El Camino.
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
