Whether food is locally sourced is more important to consumers than whether it organic or not, according to new research conducted on organic and non-organic consumers in Germany.
The Soil Association is updating its organic standards to make them more practical and transparent and is calling on the public to give its opinion in an open consultation.
Food labelling and ethical certification aren’t as effective as we think - for a sustainable food chain, small and medium businesses need to team up with social scientists to create ‘attentive consumption’ and transform the supply chain, say participants...
Sixteen countries have requested to opt out of GM cultivation in Europe – but while the Commission says the opt-out clause is necessary for such a complex issue, campaigners are calling it ‘Kafkaesque’ and one scientist warns Europe is walking 'an...
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
The European Food Safety Authority (EFSA) has lost its right to keep the names of contributing expert commentators a secret – a European Court of Justice (ECJ) ruling that could be applied retrospectively.
Half believe organic food contains more minerals and vitamins than conventional products despite lack of data
Non-GMO labels are on the rise in European countries – but unlike the US, EU legislation requires all food containing above trace levels of GM to be labelled. So is there even a need for GMO-free?
British meat has been found to contain MRSA and consumers are concerned. So would an antibiotic-free label reassure the public, or are there already enough ethical food labels?
How clued up are you on all the issues surrounding sustainable sourcing - and how closely have you been reading FoodNavigator? Take our quiz and find out!
A majority of UK shoppers aged 16-34 think that organic products are important (54%), compared to under a third (30%) of over-55s, according to a market research report.
Wessanen has undergone a huge transformation over the past 15 years in its goal to become Europe’s largest healthy and sustainable food company – and has cut its revenue by 90% in the process.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
EU ministers have failed to reach an agreement on proposed changes to EU organic regulation, pushing back a vote until June – a standstill that is welcomed by organic farming associations.
Functional beverages are now less about fortification, and more about honing in on the natural health benefits of their ingredients, according to Innova Market Insights.
Price is arguably the biggest barrier the organic market faces, says Mintel – but retailers are coming up with ways to make organic foods accessible to a wider audience.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
The use of certain biotechnologies could support organic production in the future – although the currently approved ‘cross-species’ GM technologies are the biggest threat to the organic food system, says Christopher Stopes.
Nearly seven in ten CEOs worldwide see the value of sustainability but only two out of ten (21%) companies are leveraging the full potential of sustainability practices, says a report.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
Older adults with a poor appetite may have a higher preference for variation in foods compared with older adults with a good appetite, according to a study.
Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er, stay calm and keep making (hopefully healthy) food.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
Empowering women in small-hold agriculture is essential to boosting productivity, creating new product launches and generating business - and companies are starting to realise this, says a Fairtrade Foundation report.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
The European Commission (EC) has dropped an environment programme on waste, incineration and recycling laws because it did not “complete the circle” of creating zero waste in Europe.
Europe needs a new flexible system to help keep non-organic ingredients like flavouring in organic products to a minimum, says International Federation of Organic Agriculture Movements (IFOAM EU)
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
People who eat organic foods have about half the pesticide exposure of those who eat conventional foods, according to a new study – but all are well within established safe limits.
It is not always possible to secure 100% organic raw materials, the French organic yoghurt brand Vrai has said in response to a consumer group campaign against its use of a non-organic aroma.
The organic French yoghurt brand Vrai has been forced to pull one of its yoghurts after consumer pressure weighed in on its (legal) decision to use a non-organic aroma.
Food security is vital to the food industry in both developing and developed countries, but what does ‘food security’ really mean, how do we measure it, and can we really solve the problems facing us?
European organic agriculture lags behind growing demand for organic food, but new EU rules in the pipeline are creating uncertainty in the sector at just the wrong time, says Soil Association head of standards Chris Atkinson.
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
