ProVeg International is calling on national governments to end ‘unfair’ VAT on plant milks, which it claims fiscally favours dairy products over their plant-based alternatives.
Between half and two-thirds of packaged food products contain too much fat, sugar and salt to market to children, according to a new study from the European Commission’s Joint Research Centre (JRC).
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
A UK study argues that if government policy made menu labelling mandatory, it could encourage restaurants to produce healthier options, leading to public health benefits.
The World Business Council for Sustainable Development has published a seven-point action plan that aims to positively transform the global food system and potentially unlock $4.5 trillion in new business opportunities.
With the clean label trend embracing a wider remit to include products that can deliver health benefits, sustainably, we spoke to BENEO, part of the Südzucker Group, for an illustration of how clean label product reformulations are being developed to...
Hunter & Gather Foods is a UK start-up best known for its keto, paleo and gluten-free condiments and cold-pressed oils. This might sound like hipster paradise but co-founder Amy Moring is quick to insist the brand is tapping into deeper trends rather...
‘Children are drowning in a flood of unhealthy food’, says England’s outgoing chief medical officer Dame Professor Sally Davies, who is pushing for urgent regulation to tackle obesity.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
The owner of a host of iconic snack brands says its partnership with a new cricket tournament will help grow the sport and encourage families to get active. But campaigners reckon the promotion of HFSS food through sport sends the wrong message in light...
