UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Campaign group the Organics Council has flagged the “potentially widespread contamination” of glyphosate in organic grain and cereal products but UK certification body the Soil Association played down the findings.
London start-up Kaakao managed to overcome texture and flavour challenges when sweetening its chocolate with dates instead of sugar but the regulatory challenge - the EU definition of chocolate - is proving to be more difficult.
Instead of shipping ingredients across the world, would it be more sustainable to grow them in Europe? From Dutch vanilla to French chia or Italian goji berries, FoodNavigator takes a look at some companies doing just that.
Using heirloom coloured rice, Lotus Foods' premium products pack a nutritional punch and are grown in a sustainable way that yields 'more crop per drop'. "I don’t know of any other farming system that does both environmental and social...
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
After a week of debates on the country's Agriculture and Food Bill, French politicians have backed mandatory labelling for GM animal feed and pesticide use on fruit and vegetables but rejected measures to stop marketing unhealthy foods to children.
By Amarjit Sahota, president and founder of Ecovia Intelligence
Blockchain is taking off, with a growing number of food companies and retailers experimenting with this new technology. Consultancy Ecovia Intelligence sees blockchain bringing many sustainability benefits to the food industry.
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Regenerative agriculture is increasingly on the food sector agenda. The idea that food production can be used to sequester carbon as a means to tackle climate change is compelling. But will it catch on?