Protein ingredients are facing major challenges in developed markets, with stagnation in technical applications and uncertainty over health and sports markets, according to a report from Giract.
Industry says origin labelling is too expensive and would reduce competitiveness but one German company is listing the origin of all its ingredients voluntarily – and the costs are marginal, it says.
Scientists have identified a genetic defect in oil palms, called bad karma, which reduces yields – a finding that could save industry both time and money, they say.
Many multinational food and beverage brands are missing their biggest chance to address climate risks, according to the global non-profit group CDP, which says companies need to work closer with suppliers to improve agricultural emissions.
Shoppers are willing to pay up to 30% more for ethically produced goods that carry the Fairtrade logo, according to a new brain study that suggests ethical foods produce a greater ‘reward signal’.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Food security is not just about hunger and poverty – it must move into the mainstream as the challenge of feeding nine billion people comes into sharper focus, according to the European Commission.
Sustainability isn't one size fits all. Some consumers buy sustainable products while others curb consumption of less sustainable foods, say researchers.
The Norwegian national investment fund has cut ties with four major Asian companies, citing the risk of ‘severe environmental damage’ as a result of palm oil plantations.
The public has become immune to dire warnings about what falling pollinator numbers could mean for the world’s food supply – because there is no clear solution to the problem, says Oxford researcher Dr Leila Battison.
Italian politicians have submitted two resolutions to parliament defending palm oil in the face of anti-palm oil campaigns, calling it a raw material of fundamental importance for Italian industry.
Food companies need to better safeguard their supply chains against climate shocks, according to an independent report for the Global Food Security programme.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
The Scottish seaweed industry seems set to boom as the country's government prepares an expansion policy and company Mara Seaweed seeks over €700,000 to take its condiments global.
Three students from Lund University in Sweden have set up a business called Fopo (freeze dried food powder) buying expired fruit and vegetables and turning it into food powder to resell back into the F&B market.
New legislation will require all large firms in the UK to report on their fight against slavery in the supply chain - but experts say the 'opt out' clause means its success could be limited.
A sustainable logo is known to add value to a brand – so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials?
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.
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.
![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)
