With the EUDR deadline fast approaching, which crop is the most likely to comply? And conversely, which are predicted to cause the biggest regulatory headaches?
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
Eco-Score aims to inform consumers about the environmental impact of a product. But can it positively influence their perceptions in other areas? In other words, does it create a halo effect?
With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
Nestlé is striving to make its cocoa traceable right back to the farm. Can the multinational give consumers confidence they’re eating sustainable cocoa?
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The G7 recently announced plans to address food insecurity in Africa. But to some, the initiative is simply the latest failure to take the views of smallholder farmers into account.
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.
Precision agriculture provides many benefits for farmers and can help suppliers manage food. But with a myriad of issues, including regulation and farmer adoption, will we ever see widespread use?
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.
