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.
EU ministers have failed to reach an agreement on proposed changes to EU organic regulation, pushing back a vote until June – a standstill that is welcomed by organic farming associations.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
It is time for the food industry to demonstrate that the natural, healthy food we eat is the result of food science and innovation, says one expert – but opinion is divided over how to achieve this.
Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according to a leading consultant.
With no ingredient or species information required for processed fish products, seafood fraud in Europe is prevalent – so why is EU legislation failing to protect consumers?
FoodDrinkEurope has said legislators could have been more ambitious in their efforts to reduce food resources for fuel and welcomed a 7% cap on biofuels, but not all of its members agree.
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
With working class households making up nearly one third of sales, organic is no longer a middle-class preserve - and some say it is even fueling Britain's 'foodie' culture.
Special edition: Beyond 2020 - The future of sustainable cocoa
Rising temperatures could seriously change where cocoa is grown in the next half-century and global output could be threatened if the chocolate industry does nothing to protect its key crop.
Manufacturers of fish products should adopt clearer labelling to allow consumers to make sustainable choices – because otherwise they may be encouraging boycotts of their products, say campaigners.
The feeling of moral satisfaction that consumers get from eating ethical food change their taste experience for the better - and means they are willing to pay more, according to a European survey.
Italy’s confectionery major Ferrero has purchased almost 700 hectares of fertile agricultural land controlled by Serbian agricultural company Aleksa Santic for €7.95m ($8.64m).
Europe needs to talk about moving down the food chain to feed people more efficiently and beat climate change, says renowned US economist and social theorist Jeremy Rifkin.
A single, unifying sustainability standard would be helpful for consumers – but it’s a long way off, says Organic Monitor president and founder Amarjit Sahota.
Water is likely to be sufficient for food production in 2050 – but increased competition means two-thirds of the world will be affected by water scarcity, according to a joint report from the FAO and the World Water Council.
More sustainable production is needed to ensure food and nutrition for future generations, but sustainability faces hidden threats, claims the Worldwatch Institute.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
![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)
![Information about the food's ethicality often bears little or no implications for its nutritional and gustatory quality but [the ethical label] may positively influence taste, say the researchers.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/9/3/4/6/1896439-1-eng-GB/Organic-fairtrade-taste-better-because-consumers-feel-morally-superior.jpg)
