Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
DMF is recyclable, less energy-intensive to produce, and has already been utilized as an alternative to single-use plastics. But the material had never been used in beverage packaging – until now.
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...
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.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
The British Meat Processors Association (BMPA) is optimistic it can persuade the UK’s Food Standards Agency to change its guidance on use-by dates on red meat products by October.
Toppan Printing (Toppan) will launch Green Flat as an alternative to conventional skin packs and to meet demand to reduce plastic packaging, to go on sale later this year.
Parx Materials (formerly Parx Plastics) has received €1m from Belgian company Lausha to expand and scale-up its antimicrobial and antibiofilm technology.
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Italy is to enforce a new labeling law today (December 19) to distinguish fresh bread from products that have been ‘preserved for prolonged durability’.
The UAE’s quest to extend food shelf life has recently received a boost with the Dubai Central Laboratory moving its plans forward with the approval of a new study.
It’s Fresh has secured fresh investment as it works to increase use of “groundbreaking” technology that, it says, extends the shelf life, quality, freshness and flavour of produce.
Chr Hansen's bioprotective cultures are so effective at extending shelf life, the firm has set itself an ambitious target: to reduce global yoghurt waste by 2% before 2020, its CEO says.
A plant-derived sprayable nanocoating could not only prolong the shelf life of fruits but also provide additional nutrients in a timesaving technique that allows the mass coating of perishable produce.
The use of organic and inorganic nanomaterials (INMs) in food applications is growing, a review concludes, yet its short history has not completely revealed the associated risks.
Increasing the shelf life of halal products is the single factor that could help Japanese firms boost sales to the Middle East, and in turn help meet the government’s 1 trillion yen target for food exports by 2019.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Norwegian researchers have developed a CO2 emitting pad for a range of fresh fish and meat products, saying it could replace CO2 gas and moisture pads as well as boosting sustainability by cutting down on packaging size.
Helping retailers shift over 1.3 million products that would have been wasted otherwise is just the first step for French company, Zéro-Gâchis, which has set its sights on expanding to Spain, Belgium and beyond.
Focusing food waste efforts on industry when most waste happens at home is misdirected but industry must share best practice to help consumers cut waste, say the developers of a smart phone app that slashes domestic food waste by 34%.
Describing itself as the most "start-up friendly accelerator on the planet," MassChallenge is expanding to Switzerland under the auspices of Nestlé and Givaudan after helping 218 start-ups in the UK and US last year.
Is cinnamon water set to steal coconut water's crown, can quark ever rival Greek yoghurt and will cauliflower rice really replace oats for a healthy breakfast porridge? FoodNavigator met up with the product developers who think so.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
Three students from Lund University in Sweden have set up a business called Fopo (freeze dried food powder) buying expired fruit and vegetables and turning it into food powder to resell back into the F&B market.
Over two thirds of Brits use their sense of smell, sight and taste rather than the best before or use by date - so should they be scrapped to cut down on food waste?
Nuts in spices scandal shows no signs of slowing down
Aiming to source and develop foods that have subtle points of difference from the competition in terms of quality or product offering is the key to innovation and new product development at UK retail chain Waitrose.
Campden BRI has purchased a continuous UV-C and installed a large scale cold plasma machine to give industry access to new technologies to develop ways of processing and preserving products.
Lebanese wheat and sugar storage facilities are “disastrous” and require massive improvements to be fit for use, according to health minister Wael Abou Faour.
Researchers have developed smart sensors and software to measure and quantify how fresh food is, offering information such as the period of best flavor, highest nutritional value, and days left after opening.
Almost a third of Belgian consumers do not understand the difference between 'best before' and 'use by' labels, say researchers, who warn their findings have implications for food safety and wastage.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
