In Germany, companies will be required to identify and account for human rights violations in global supply chains. While largely perceived to be a step in the right direction, some argue the new law falls short.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.
Protein producer Tyson Foods wants to reach net zero greenhouse gas emissions across its operations and supply chain by 2050. FoodNavigator takes a look at how the company – whose biggest business comes from the sale of beef, chicken and pork products...
Royal DSM has launched a ‘first-of-its-kind’ intelligent sustainability service to deliver ‘accurate, simple and actionable’ farm-level solutions that it says will help improve both the environmental footprint and profitability of animal protein production.
Ferrero has updated its Palm Oil Charter to ‘go beyond’ what it says is a ‘baseline’ for sustainable palm oil sourcing. This means new commitments on human rights, environmental protection and supplier transparency.
The meal box provider says it will trial carbon labelling on its recipes next year ‘to empower customers to make more environmentally conscious dinner choices’.
Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.
Sugarcane certification scheme Bonsucro has launched a five-year strategic plan, setting out ‘bold ambitions’ to accelerate sustainable production and use in sugarcane.
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
The voluntary scheme helps improve clarity and transparency in the face of greenwashing, says Professor Fabio Iraldo from Sant’Anna School of Advanced Studies.
