The number of companies working to upcycle or prevent food waste is expanding, suggesting a potential for profit. Is tackling food waste a concept consumers are buying into?
Israeli start-up Clarifruit wants to swap out ‘subjective, inconsistent, and slow’ manual quality control processes in the fresh produce supply chain for an AI-powered digital alternative.
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
‘Magnetic tongue’ technology could help industry identify compounds that affect the flavours that make fish offcuts unsuitable for human consumption, Nofima researcher Silje Steinsholm tells FoodNavigator.
The Upcycled Food Association has published its first ever draft certification standard. It is also in the process of developing a food label for certified products, the UFA’s COO revealed.
The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.
Dutch start-up Greencovery has developed technology that helps food manufacturers recover valuable compounds from their side-streams. The resulting ‘high quality’ ingredients help the business offer an ‘attractive economical proposition’ that reduces...
Food giant Nestlé, retailer Tesco, and cheese manufacturer Bel Group, among others, have joined the new Coalition of Action on Food Waste, launched by the Consumer Goods Forum.
Israeli start-up Seebo has raised a total of $31m to help manufacturers predict and prevent food waste on the factory floor. The more complex the production line, the better, CEO Lior Akavia tells FoodNavigator.
Innovators are looking to address food waste with technology, community, and original business models. The FoodNavigator Podcast hears from recipe box company Gousto, anti-food waste app Olio, and UK charity FareShare to find out more.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Current food waste estimates do not take the effect on affluence on consumer behaviour into account, according to researchers from Wageningen University.
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