New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
In a 20-year analysis of reported food fraud in the beef supply chain, researchers have found counterfeiting to be the most common type of fraud. “By better understanding the fraud which is taking place, we can target fraud prevention, detection, and...
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
With at least 16 departments responsible for food from fark to fork in England, academics are calling for improved government coordination. “This isn’t a new problem, but COVID-19 has really highlighted the lack of coordination,” says Rosalind Sharpe...
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
The Roundtable on Sustainable Palm Oil (RSPO), which promotes the use of sustainable palm oil products and which counts the likes of Nestle, Unilever, Danone and Kellogg among its members, has called for assistance from European governments in its effort...
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Scientists are analysing cocoa’s chemical ‘fingerprint’ to determine in which country it was produced. In the future, the technology could have the potential to confirm chocolate label claims, say researchers.
