EU regulation is confusing but with growing consumer demand, it's still an attractive market. FoodNavigator spoke to five companies about the challenges of selling insects in Europe.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.
Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the future of food (when we'll be "editing living organisms...
From GM to junk food, many food industry issues go beyond the realm of the industry itself – they shape, and are shaped by, our world view says one expert at IFT. So what approach should companies take when dealing with such big issues that both impassion...
The food industry has evolved to mass produce food in complex supply chains – so how can it appeal to millennials’ desire for personalised, authentic and artisanal food?
Food and drink manufacturers have slashed their water use by nearly a quarter in the past eight years, as it emerged water deregulation in England could save firms millions.
European industry association FoodDrinkEurope has called for an ambitious global climate deal to help justify investment in low carbon technologies, it said in a report released at Expo Milano last week.
Unilever has become the first company to report on its own human rights record using UN guidelines, drawing praise from Oxfam - but much remains to be done, says the NGO.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
The health risk from climate change is so great that it could reverse 50 years of advances in health and nutrition, according to a major Lancet Commission report.
Commercial foraging is on the rise, influencing mainstream flavour trends and giving companies a sense of heritage, say market analysts - but is it as eco-friendly as it seems?
A growing trend for sustainability certifications and on pack ‘branding’ could mean manufacturers are missing the wider point of sustainability issues and may confuse consumers so much they no longer care.
British meat has been found to contain MRSA and consumers are concerned. So would an antibiotic-free label reassure the public, or are there already enough ethical food labels?
A growing global population won’t only affect protein demand – sustainable fat production is also a major challenge, says food traceability expert Dr Heiner Lehr.
How clued up are you on all the issues surrounding sustainable sourcing - and how closely have you been reading FoodNavigator? Take our quiz and find out!
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
French ecology minister Ségolène Royal has apologised for urging a Nutella boycott over its palm oil content after learning that parent brand Ferrero uses sustainably sourced palm oil.
Designing a sustainable package is a chain activity. Many companies claim to be ‘green’ but they are just working on a green image, according to Professor Roland Ten Klooster, chair, packaging design and management, University of Twente, The Netherlands.
The food and drink industry has united behind a new eight-step plan for food businesses to increase resource efficiency, reduce food waste and support people experiencing food poverty.
The Mediterranean diet has been held up as a model of healthy eating around the world, but the region itself is seeing a shift away from traditional diets, threatening health and the environment, says the FAO.
Eco-friendly, inexpensive and nutritious – Hinoman claims its high-tech agriculture platform will provide a year-round supply of a proprietary plant-based protein.
Wessanen has undergone a huge transformation over the past 15 years in its goal to become Europe’s largest healthy and sustainable food company – and has cut its revenue by 90% in the process.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
Meat reduction and vegetarianism is a growing trend among German consumers – and one in five young people buys meat alternatives, according to new research from Mintel.
At a time when consumer demand for natural ingredients is growing rapidly, researchers suggest that that the use of enzyme technologies to produce the natural taste enhancer divanillin may hold promise.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The Transatlantic Trade and Investment Partnership (TTIP) will affect every European food company – for better or worse – according to a trade law expert at DWF LLP.
The word ‘sustainability’ has been abused – and we need to see beyond the buzzword to create truly sustainable development, says corporate sustainability director at Nutreco, José Villalon.
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.
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.
A European push toward segregated certified sustainable palm oil may inadvertently exclude smaller producers from the supply chain, says GreenPalm manager Bob Norman.
The private sector has a role to play in delivering the United Nations Sustainable Development Goals, said Nestlé CEO Paul Bulcke at the EAT Stockholm Food Forum this morning.
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.
MEPs passed a resolution last week demanding decisive action to stop the spread of the Xylella bacterium, which has already destroyed thousands of olive trees in Italy.
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.
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.
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...
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.
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.
Reaching the goal of 100% Certified Sustainable Palm Oil (CSPO) in Europe by 2020 is a big challenge with significant barriers, says RSPO, but one that is ultimately achievable with company and national commitments.
The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for their water management.
![This is 'an optimal, precision-agriculture solution [which] produces a safe, nutritious vegetable protein source,' says Hinoman](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/3/8/9/0/820983-1-eng-GB/Novel-aquatic-plant-offers-sustainable-protein-potential.jpg)
