French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
Environment, Public Health and Food Safety Committee (ENVI) Members of the European Parliament (MEPs) have voted 48 to 15 to introduce legislation on origin labelling on meat used as an ingredient in processed foods.
The days of assuming that natural resources can be interchanged when one comes under pressure may be over, according to new research warning that ‘renewable’ does not always mean ‘unlimited’.
The whole world must make huge effort and investment to shift toward sustainable farming and food production, FAO director-general José Graziano da Silva has said.
Food security is vital to the food industry in both developing and developed countries, but what does ‘food security’ really mean, how do we measure it, and can we really solve the problems facing us?
European food companies increasingly are using exotic fruits like dried mango, papaya and pineapple to differentiate their products in a crowded marketplace – but at what cost to local farmers and the environment?
Food fraud, healthy diets and sustainability are among the issues needing innovation in science and technology, according to a major survey from Campden BRI.
The owner of an Icelandic brewery poised to launch a controversial whale testicle-flavored beer tells BeverageDaily.com the beer has a ‘unique smoked flavor’ and insists Icelandic whaling is sustainable.
Lab-grown meat could solve many of the world’s environmental problems, says the co-founder of an Israeli non-profit organisation studying the feasibility of mass-produced cultured chicken meat.
Governmental and institutional actions are needed urgently to reduce the estimated 1.8 million tonnes of water – per person - used in food production around the globe, a UK group has urged.
The leading cocoa processors say they will support brand manufacturers to achieve fully sustainable cocoa, but decline to publicly set their own targets.
A new competitor has arrived on the plant-based omega-3s scene with the announcement of FDA no-objection GRAS status for Ahiflower oil, an ingredient from Technology Crops International. The oil offers a balance of omega-3, -6 and -9, according to the...
It’s time to get out our crystal balls and predict the hottest trends in the European food and drink sector for the year ahead. What’s in store for 2015?
As 2014 draws to a close, let’s take a minute to look back and ask, how accurate was our forecast for the year? FoodNavigator looks back at its trend predictions for 2014.
98.3% of foods in the EU contain pesticide residues within legal limits, but there were “significantly higher” maximum limit exceedance rates for products from outside of Europe, according to a report from the European Food Safety Authority (EFSA).
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.
Indonesia plans to process half of its seaweed domestically by 2020, meaning the carrageenan supply chain could see massive geographic diversions in the future.
Fears that manufacturers would reject palm oil in the wake of FIC regulations have proven to be unfounded, according to the European Palm Oil Alliance (EPOA).
Palm oil is subject to several consumer concerns – its sustainability and health impacts in particular – but these need to be addressed together rather than separately, according to the European Palm Oil Alliance (EPOA).
Food manufacturers and palm oil producers could have a legal case against companies labelling products ‘palm oil free’, according to Paris-based lawyer Anne Bourdu.
One in five British consumers is eating less meat than a year ago, but efforts by the public to reduce meat consumption are largely unsupported by governments and the food industry, according to a new review by Eating Better.
More than 50,000 people have signed an Italian petition to limit the use of palm oil in processed foods, organised by food news and campaigning organisation Il Fatto Alimentare.
With the UN-led climate change negotiations now underway in Lima, Peru, industry organisation FoodDrinkEurope is urging delegates to stop “stalling” and come up with an “ambitious and legally-binding” agreement before the Paris talks in November 2015.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one grower.
Tailored diets, sustainability, integrated policy-making and consumer awareness of the link between food and health are the four research priority ideas identified in the European Commission’s (EC) foresight report.
Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.
Pursuing health and environmental sustainability goals at the same time requires trade-offs, argues an Aarhus University associate professor in Current Opinion in Food Science.
The UN Food and Agriculture Organisation (FAO) and World Health Organisation (WHO) have published a 60 point plan as part of a ‘framework for action’ to improve global food and nutrition systems.
The global drive toward more meat and dairy consumption could increase diet-related disease and boost greenhouse gas emissions by 80%, but other dietary patterns could provide answers, claims a study published in Nature.
Market pre-eminence has reduced food to a commodity subject to financial speculation, Pope Francis told attendees at a major nutrition conference in Rome this morning.
Companies make commitments to deforestation-free supply chains but some are still failing to take action, according to a report from the Carbon Disclosure Project (CDP).
Plant-derived foods have been suggested as preferable to those of animal origin from an environmental perspective as well as for health – but nutrient density must be taken into account, suggests a new study.
The United Nations Environment Programme (UNEP) and the Roundtable on Sustainable Palm Oil (RSPO) have partnered to raise awareness on sustainable palm oil and strengthen frameworks like that for complaints on compliance.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Analysis released today shows that nearly three-quarters of global companies see risks associated with sourcing commodities that are linked to deforestation.
Mondelēz International third-quarter earnings fell 11% compared to last year due to disputes with French retailers over wholesale pricing changes and 'soft' developed market demand.
More than four-fifths of food and consumer goods companies say that water poses a fundamental risk to their business, according to a new report from CDP.
Anti-lobbying campaigners have accused new European Commission president Jean-Claude Juncker of putting the environment, consumers and workers at small companies at risk with a red-tape-cutting agenda.
Confectionery giants Mondelēz International, Nestlé and Mars must do far more to ensure women are not blocked from day-to-day commercial cocoa operations because of issues like land rights, according to a report commissioned by Oxfam.
