Sustainability

What push would EU firms need to change supply chains? Photo credits AR Harrison-Dunn

Seaweed in focus

What will it take to make Indonesian seaweed competitive?

By Annie-Rose Harrison-Dunn, reporting from Indonesia

Indonesia has ambitious plans to add value to its seaweed industry – but its success could depend on the outcome of an ongoing tug-of-war between industry and government.

Soy is challenging for food companies to discuss without courting controversy, so many companies choose to deal quietly and directly with their suppliers

Major companies are driving soy sustainability, says RTRS

By Caroline SCOTT-THOMAS

Sustainability in the soy sector is being driven by food companies aiming to mitigate brand risk, according to Europe Outreach Manager for the Round Table on Responsible Soy (RTRS) Lieven Callewaert.

Involving consumers in CSR initiatives can increase their impact - and add value to the company, says Poukka

Engage consumers in CSR to add value, says Deloitte

By Caroline SCOTT-THOMAS

Companies are getting better at incorporating sustainability into their marketing strategies – and that’s good for business, says Deloitte Finland’s sustainability manager Riikka Poukka.

How can industry warm the Western palate to eating insects?

By Niamh Michail

To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets. 

The report warned that SMEs would be adversely hit by additional administrative costs of mandatory labelling

Mandatory origin labelling: Costs outweigh the benefits, says EC

By Niamh Michail

Mandatory labelling for dairy could push up production costs by nearly 50% and limit consumer freedom of choice - the current status quo is the most suitable option, say two Commission reports that have been welcomed by the food industry.

Dr Aaron Dossey: We’re trying to move people away from the term ‘cricket flour’

Just scaling up alone without fundamental changes to farming practices could decrease costs by 25-50%

All Things Bugs: We’re having conversations with a lot of mainstream food manufacturers

By Elaine Watson

While cost is a barrier – and regulatory issues need ironing out – mainstream food manufacturers “have been way more open to this [using edible insects in their products] than you would probably think”, says the founder of the world’s largest insect-based...

Enzyme processing may offer new textures from egg protein

Enzyme processing may offer new textures from egg protein

By Nathan Gray

Researchers exploring the potential to create new food textures have suggested that egg protein hydrolysates could provide chefs and the food industry with solutions that aid the development of new products.

Plant-based alternatives to meat include soy, cheese, eggs, nuts, mushrooms and pulses with advances in food technology meaning taste and texture is almost on a par with real meat.

Flexitarians fuel innovation in vegetarian food

By Niamh Michail

Vegetarians are enjoying a wide range of packaged food– but it's their flexitarian friends who are fuelling innovation in the taste and texture of plant-based meat alternatives.

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