A slim majority of British consumers are prepared to change their diets to help reduce the impacts of climate change, but few would ever switch to vegetarian, pescatarian or vegan diets.
The Fairtrade Foundation has launched a new, hard hitting marketing strategy following research showing that 23% of UK consumers “never think about who produces their food and drink”.
People waste a fifth of finished food products either through discarding or over-consumption, according to a new study, with livestock production also responsible for massive inefficiency.
Reporting effective approaches to tackle deep-rooted poverty and child labor in the cocoa sector should take precedence over shock headlines, writes ConfectioneryNews’ editor.
A trade deal with the US will give “the majority of the UK public food they don’t want” as well as open “a very new can of worms” in terms of food fraud, according to Chris Elliott, professor of food safety and founder of the Institute for Global Food...
As food waste levels become higher than ever, UK start-up Spare Fruit is saving English apples and pears from ending up in the bin by turning them into healthy snacks.
Hummus made from surplus vegetables, barista-style rooibos tea with superfoods and gluten-free noodles with a difference have won the Trailblazers contest hosted William Reed Business Media’s Food Vision event.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
Sales of free-from and organic foods have rocketed in Europe as more and more shoppers spend time looking at labels in order to identify “guilt free” purchases, according to new data from Euromonitor International.
Can voluntary certification schemes really play a “crucial role” in the food sector's progress towards 2030 Sustainable Development Goals? Maybe, but they have to keep up with the pioneers, says David Burrows.
Voluntary sustainability standards covering everything from palm oil to fish and tea to sugar will play a significant role in helping food businesses meet the 2030 Sustainable Development Goals (SDGs), according to a new analysis by WWF and ISEAL published...
Cargill has begun trialing the International Cocoa Initiative’s (ICI) child labor monitoring and remediation system in cocoa growing communities in Côte D’Ivoire.
What kind of food will be on our plates tomorrow? Worms and crickets? And what will it take for the industry to pick up on this trend and make headway with it?
Millennials’ 'live to eat' mentality could be one of the reasons why household food waste is higher than ever, according to a survey commissioned by UK supermarket Sainsbury’s, yet the report is facing criticism.
Most Hungarians never buy fish, adventurous Italians are most willing to try new species, Greeks wants more on-pack origin information and one third of Europeans have no preference for wild or farmed fish, according to a survey by Eurobarometer.
Quinoa has the potential to provide a highly nutritious food source to the world’s growing population and a new genetic map can help researchers to breed in useful traits.
Alternative proteins are in high demand, but can consumers stomach the thought of eating insects whole? French start-up Jimini’s is on a mission to put crickets, worms and grasshoppers on our everyday menu.
Efforts to drive food prices down and increase production have resulted in major degradation of UK farmlands, and Brexit may be a golden opportunity to restore health to British agriculture through a new industry wide agreement and proper tax relief for...
FoodNavigator approached industry and campaigners for their reflections on the Roundtable for Sustainable Palm Oil (RSPO)'s 2016 Impact Report. What are the challenges and opportunities in the next 12 months?
The Roundtable on Sustainable Palm Oil (RSPO) faced a number of well-publicised challenges last year. Consumers remain confident in the scheme, it appears, but can the same be said for the companies involved? Is this a make or break year?
A new organisation aimed at reducing food waste has kicked off in the Netherlands, but how will it succeed where a plethora of other initiatives have failed?
The EU commissioner for agriculture has called for all stakeholders in the European food and agriculture industry, and the public, to collaborate on the future of the Common Agricultural Policy (CAP)
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
UK supermarket Sainsbury's will take part in a multi-million euro research project to promote sustainable foods such as vegetarian food, triggering accusations of "an anti-meat agenda" from British farmers.
European retailers have welcomed a draft EU report on food waste, reiterating its calls for for "smart legislation" that incentivises action to prevent food waste in the supply chain.
The UK government has been accused by an NGO of “playing Russian Roulette” with climate change as it downplayed the risks that global warming could have on food security.
Belorussian confectioner Kommunarka is reusing its ‘sweet water’ - water used to rinse production lines which contains traces of sugar and sweeteners - to make fruit fillings for its chocolates, opening up a whole new business plan, it says.
Laser labels or 'natural branding' are increasing in popularity as Dutch fruit and vegetable supplier Nature & More teams up with a Swedish supermarket in saying no to plastic labels on fresh produce.
Environmental and scientific organisations, including Ceres and Oxfam, have published a best practice guidance on how to improve transparency in the palm oil supply chain.
The Netherlands has global ambitions to make food safe, healthy and sustainable - and this is how it should be done, accoridng to the country's National Institute for Public Health and the Environment (RIVM) in a report published yesterday.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
At the World Economic Forum Annual Meeting in Davos, Switzerland, 25 global companies announced their collaborative commitment to accelerating transformational change in global food systems.
The Food Reform for Sustainability and Health (FReSH) programme is aiming to bring private and public sector together to achieve the UN's sustainable development goals for 2030, an achievement that could bring over €2 trillion to the food industry.
A centre for food ingredient research and innovation at Denmark's Technical University (DTU) set to open in September this year already counts Chr Hansen and Arla as partners, and will look to tackle the biggest issues industry faces.
The world of produce certification has shifted considerably in recent years, with a raft of new sustainability marks entering the market and “raising the benchmark of what is happening on the ground”.
EU auditors said the European Commission’s efforts to tackle food waste have lacked effort, coordination, been fragmented and intermittent - and without even a real definition of food waste, in a report released yesterday.
Unilever brands known as sustainable are growing 30% faster than others
A new report by industry giant Unilever shows that consumers' belief in the social or environmental welfare of brands hugely affects their purchasing decisions.
Greenpeace is calling on EU policy makers for a complete ban on neonicotinoid pesticides as its latest report shows the harmful effects on pollinators.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
Following the success of I Sea Pasta, seaweed specialist Seamore, has launched a vegan bacon made entirely from seaweed and has further plans to expand its market.
Outbreaks of bird flu throughout Europe could put a stop to free range eggs as safety precautions make meeting the labelling requirements impossible, Dutch members of the EU parliament have warned.
Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy snack and ‘superfood’ manufacturer.
The number of Germans who look for animal welfare logos on meat products is rising, according to a 1000-strong survey commissioned by the Ministry of Food and Agriculture, which gives a glimpse into the nation's changing dietary habits and preferences.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
Sustainability wins another vote for the “most important” trend to watch in 2017, followed closely by plant-based protein, according to a small, but well-educated group of nutrition experts, surveyed by Ketchum’s Global Food and Beverage Practice and...
