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.
UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.
According to its 2019 Global Responsibility Report, the Minneapolis, Minnesota-based company sources 85% of its top ten ingredients in responsible ways.
Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.
UK environmental marketing campaign charity Hubbub is encouraging people to pack their own lunches. If you do, Hubbub says it could combat single-use plastic pollution and food waste - as well as saving you money.
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
Pret A Manger’s plans to buy rival Eat and turn the chain's 94 stores into vegetarian outlets illustrates the surging demand for plant-based and sustainable foods, according to Ecovia Intelligence. We spoke to the research company ahead of the Sustainable...
This week, the European Council adopted new rules banning selected single-use items, England announced plans to outlaw plastic straws, stirrers and cotton buds, and Germany revealed that 5,300 disposable cups are used per minute across the country.
The marine environment is an important source of raw material for the global food sector. But the seafood industry is blighted by high levels of waste. This is a challenge the Icelandic seafood industry hopes to meet through innovation.
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.
From Evian's plastic 'bubble' that cuts plastic and links to an e-commerce fulfilment offering, to further innovation in the meat-free space, here is FoodNavigator's round-up of some of the most interesting innovations from around...
