A European Commission report that identifies beef, soy and palm oil as contributors to deforestation, has attracted criticism from Greenpeace, who have urged the EU to “break its silence” and take action.
Norwegian-based food firm Orkla places an emphasis on lowering salt and sugar in its products as part of a sustainability drive that also includes a curb on food waste.
While consumers are being offered more vegetarian meal options, if these choices are segregated it can actually reduce the proportion of people who opt for them, a new study suggests.
Industry responds to bottled water microplastics study
The bottled water industry has cautioned against drawing conclusions from a non-peer reviewed study that found microplastic particles in bottled water: sayings the findings are ‘weak’ and ‘alarmist’.
The UK government has launched a consultation on approaches to reducing plastic waste, with fiscal measures including a tax on single-use plastics on the agenda.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Tortilla wraps made with 50% seaweed will normalise sustainable eating thanks to their affordable price and ease of use, according to Dutch start-up Seamore.
French multinational retailer Carrefour is to extend its use of Blockchain technology by offering consumers total traceability of its popular animal and vegetable product ranges.
Sainsbury’s own ‘Fairly Traded’ label must take more care to distinguish itself sufficiently from the Fairtrade Foundation scheme, says the UK’s advertising standards watchdog, as it bans one advert for ‘Fairly Traded’ tea from running again.
Müller, Britain’s biggest producer of fresh milk, butter, cream, yogurt and desserts, has confirmed its intention to acquire the capability to manufacture its own fresh milk packaging in the UK.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
Almost half of shoppers in the UK are discouraged from buying ethical food because of its price – but the Fairtrade Foundation insists fairtrade products offer “something for everybody”.
Scientists from the University of Southern Denmark have developed a technique to turn jellyfish into a crunchy chip, potentially creating a market for aquatic snacks.
Proponents of blockchain say it can make our food system more sustainable from farm to fork. But when Bitcoin alone is said to use more energy than Ireland annually, is there a fundamental chink in its armour?
