Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.
Should the EU agri-food promotion policy be more exclusive? Favour organic production methods? Or ‘meet the reality’ of the market? Stakeholders weigh in.
What trends are hot in tea? FoodNavigator caught up with the Ecotone-owned Clipper Teas - a brand that has successfully been outgrowing the market - to learn what’s brewing in the category.
Civil society and farmer organisations have ‘serious concerns’ about the Product Environmental Footprint (PEF) methodology being considered for the upcoming sustainability labelling initiative. FoodNavigator hears from three NGOs appealing to the Commission.
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
Israeli-Dutch vertical farming start-up Future Crops is increasing output of its proprietary basil variety, developed specifically for cultivation in closed and controlled environments.
Germany’s incoming 'traffic light' coalition government has said it aims to accelerate the shift to ‘sustainable agriculture and food systems’, including an elevated ambition to have 30% of land under organic cultivation by 2030. How can this...
The European Commission has outlined its ambition to transition towards more sustainable food systems through its headline Farm to Fork and Green Deal policies. But how will this translate to concrete action? Agriculture Commissioner Janusz Wojciechowski...
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
In this week's rundown of new product launches, healthy food staple the chick pea gets and indulgent makeover, vegan chocolate rides high, and insect protein continues to make inroads.
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.
What is the ‘next big thing’ to hit the UK’s plant-based scene? FoodNavigator hears from start-ups making fresh alt milk, vegan Detroit-style pizza, premium cheesecake alternatives, and egg-free fresh pasta.
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
Kellogg Company is collaborating with farmers in Spain, Italy, and the UK to encourage a transition towards more regenerative agricultural systems, says Dave Fitzgerald, Head of Responsible Sourcing at Kellogg Europe.
Mars Edge – the segment of Mars Incorporated dedicated to supporting human health through nutrition – is on a mission to reconcile the nutrition that consumers need with the food they want, it tells FoodNavigator.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
With growers reporting a shortage of workers, a new project hopes to accelerate a shift towards large-scale implementation of robotics and automation in European farming.
Organic sales are on the rise in Europe. But, for some consumers, the price premium charged by the sector acts as a barrier. According to Alara Wholefoods founder Alex Smith, organic manufacturers need to make ‘affordability part of the conversation’.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the first in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Specialty fats and oils supplier Bunge Loders Croklaan is expanding its portfolio of organic fats and oils in Europe. According to the company, this will enable it to meet growing demand for organic products in a sector that currently faces under-supply...
Researchers from the French National Institute for Research into Agriculture, Food and the Environment (INRAE) are hoping to buck the trend of falling white truffle production in Europe.
The launch of the first vertical farm project in Zürich promises to lay the groundwork for ‘large-scale industrial vertical farming in smart cities’ and ‘showcase the incredible benefits of a circular economy’.
Sales of organic and Fairtrade certified products continued to shine in 2020 as concerns over the climate impact of food production and the COVID-19 crisis put ethical consumerism in the spotlight.
The newly founded European Non-GMO Industry Association (ENGA) is backing the expansion of genetically modified-free production across the bloc and supporting Member States looking to promote non-GMO labelling, says co-founder Alexander Hissting.
To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.
Seventy percent of consumers in Germany, France and the Netherlands support a meat tax that includes environmental costs, if tax revenues are used to reduce VAT on vegetables and fruit, according to survey findings.
Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
Olam Cocoa is launching a new premium cocoa business, Twenty Degrees. By giving remote cocoa producers market access the company will be able to offer ‘artisanal products with a unique flavour and story’, business head Leopold Palmer told FoodNavigator.
