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.
The Danish government recently unveiled plans to step up investment in food and ingredients research and development, stating that the country can “take the lead” in tackling global food insecurity and providing innovative new solutions that advance the...
Israeli agri-food start-up TIPA Corp says its bio-based packaging has the same functional properties as conventional flexible plastic packaging, yet is fully compostable.
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Biodiversity in food production is getting more attention from consumers and food makers alike. How can the sector safeguard against biodiversity loss?
Acacia gum, or food additive E414, is used by food and beverage manufacturers as a natural texturizing agent. FoodNavigator travels to Senegal to find out how the plant exudate is ‘tapped’ from African acacia trees, before being exported and processed...
