Ingredient supplier Eggnovo is upcycling egg byproducts to produce vegetarian collagen, which it says is effective at a five times smaller dose than some animal-derived alternatives.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Fighting food waste is one of the most impactful ways we can help to prevent climate change. Now researchers at the University of Bath say they’ve found a way of keeping veggies fresh all the way to our fork.
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
As food loss and waste contribute to global food insecurity threats and negative environmental impact, the industry urges better production planning, infrastructure and technology.
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
MyProtein has reprocessed over 150 tonnes of unused product into fish food through THG’s sustainability initiative in partnership with waste processing company MYGroup.
Food companies can potentially cut their volumes of waste up to 75% using insect bioconversion, whilst at the same time creating valuable new revenue streams, FoodNavigator hears.
In this week's NPD Trend Tracker, we have a medical drink to help children with disease-related malnutrition and an educational programme to help children learn about food waste. We also have a dandelion-spiced rum, condiments that help metabolic...
Hospitality accounts for 10% of UK administrations, the fourth highest out of the country’s different sectors. However, a new ePOS tool aims to help the hospitality sector by increasing staff retention, reducing food waste and retaining customer loyalty....
Thanks to collaboration, education and labelling innovation, brand influence can pass over the threshold to help shift consumer behaviour, Danone tells FoodNavigator’s Climate Smart Food summit.
Intervention to tackle household food waste may need to be tailored effectively at specific segments of the population, new research has revealed. The survey came to the conclusion after identifying consumer food waste habits fitted into different categories...
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
FoodNavigator caught up with Evelien van Donselaar at Trouw Nutrition to learn more about the ‘untapped’ opportunities for the food sector to explore circular production models.
According to the World Food Programme, one third of food produced for humans is wasted. A new study shows that reducing this could improve global food security. However, due to the ‘rebound effect,’ reducing food waste does not have correspondingly high...
Every year, 4.5 million tonnes of fruit and vegetables are thrown away in the UK. But this isn’t just by consumers – often it’s by growers as well, before they’ve even sold their produce. Sometimes this is because the fruit and veg are too big, sometimes...
According to the proposal, Member States are to reduce food waste by 10% in processing and manufacturing, and 30% jointly at retail and consumption levels, by 2030.
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
As new research from HelloFresh reveals one in five consumers throw away perfectly safe and edible food because they rigidly follow date labelling, HelloFresh is urging the EU and UK to revise rules to allow innovative time-temperature indicators to minimize...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
Carrefour Group is the first French retailer to obtain the national anti-waste label launched by the national government earlier this month to showcase industry adherence to statutory regulations for food waste reduction.
Israeli start-up Silo has developed a vacuum sealing container system capable of extending food freshness for at least twice as long. And it has Alexa built-in, explains founder and CEO Tal Lapidot.
In an illuminating poll, conducted by The Felix Project and VotesforSchools of primary, secondary and college aged students, reveal their feelings around supermarkets and food waste.
A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.
Researchers say they are using ancient technology to turn agricultural waste into fats. They say the approach could help the sustainable protein industry recreate the flavours of meat and has the potential to replace palm oil or other tropical oils.
EIT Food has launched its 2023 Entrepreneurship Programmes, designed to offer support to entrepreneurs to scale up their agrifood startups working to solve global food system challenges and deliver new innovations worldwide.
The EU is committed to the Sustainable Development Goal to halve food waste by 2030. But, with food labelling often cited as a waste driver, are restrictive regulatory requirements impeding this effort? FoodNavigator speaks to Kristen Hovland, CEO of...
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food...
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Spain's Bio2Coat is hoping to solve the twin problems of food waste and plastic waste coming from packaging materials with a 100% natural, edible coating that extends shelf-life of fruits and vegetables and a 100% natural, edible packaging material...
Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing...
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
Roughly a third of the food produced globally each year is wasted. In Europe, the majority of waste occurs in the home. How can the food industry influence waste that occurs outside its direct sphere of control? FoodNavigator hears from Amy McDonnell,...
The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a ‘food waste’ scandal.
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
