Sustainability

“Surprisingly, findings show that strategies used to save money – such as buying groceries in bulk, monthly shopping trips, preference for supermarkets and cooking from scratch – actually end up generating more food waste,” wrote the team.

Researchers take aim at food-waste in the home

By Nathan Gray

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.

Young Germans embrace meat reduction

Young Germans embrace meat reduction

By Caroline SCOTT-THOMAS

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.

Raw food on the rise

Raw food on the rise

By Caroline SCOTT-THOMAS

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.

What push would EU firms need to change supply chains? Photo credits AR Harrison-Dunn

Seaweed in focus

What will it take to make Indonesian seaweed competitive?

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.

Soy is challenging for food companies to discuss without courting controversy, so many companies choose to deal quietly and directly with their suppliers

Major companies are driving soy sustainability, says RTRS

By Caroline SCOTT-THOMAS

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.

Involving consumers in CSR initiatives can increase their impact - and add value to the company, says Poukka

Engage consumers in CSR to add value, says Deloitte

By Caroline SCOTT-THOMAS

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.

How can industry warm the Western palate to eating insects?

By Niamh Michail

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. 

The report warned that SMEs would be adversely hit by additional administrative costs of mandatory labelling

Mandatory origin labelling: Costs outweigh the benefits, says EC

By Niamh Michail

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.

Just scaling up alone without fundamental changes to farming practices could decrease costs by 25-50%

All Things Bugs: We’re having conversations with a lot of mainstream food manufacturers

By Elaine Watson

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...

Enzyme processing may offer new textures from egg protein

Enzyme processing may offer new textures from egg protein

By Nathan Gray

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.

Plant-based alternatives to meat include soy, cheese, eggs, nuts, mushrooms and pulses with advances in food technology meaning taste and texture is almost on a par with real meat.

Flexitarians fuel innovation in vegetarian food

By Niamh Michail

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.

Over 80% of food companies said they were exposed to water risks which could have a substantive impact on business operations, according to a 2014 CDP survey.

Food industry unprepared for water shortages

By Niamh Michail

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 regulatory deadlock welcomed by organic groups

By Niamh Michail

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.

Food companies face the challenge of increasing both production and sustainability through innovation without alienating consumers.

Is consumer scepticism stifling industry innovation?

By Niamh Michail

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.

Put yourself on the innovation fast track by attending New Frontiers in Food & Drink on June 26 in London

True food innovation means ‘disruptive’ change

By Rick Pendrous

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.

Many representations of GMOs, like this one, tap into intuitive ideas of unnaturalness - even though this is far from the reality of GM technology

Being anti-GMO may have ‘intuitive appeal’

By Caroline SCOTT-THOMAS

Rejection of genetically modified organisms (GMOs) may be intuitive for many people, claims a paper published in the journal Trends in Plant Science.

Organic NPD vital to survive mainstream 'healthification'

By Niamh Michail

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.

Organic breaks social class barriers

Organic breaks social class barriers

By Niamh Michail

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.

What does bamboo taste like?

“Bamboo Water can reach the amazing eco and health conscious movement on our planet”

Not just for pandas: Could Bamboo Water be the next ‘superdrink’?

By Rachel Arthur

Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages. 

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