With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
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?
The EUDR deadline is now less than five months away. But as the 30 December date looms on the horizon, we wonder if there are commodities missing from the list, in particular, maize.
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?
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The food industry is under mounting pressure, from governments and environmental organisations, to improve its sustainability credentials. But how engaged are consumers when it comes to matters of food sustainability?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
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?
While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious?
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?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
An investor letter issued earlier this month by non-profit Investor Advocates for Social Justice (IASJ) has called out international chocolate companies to end what it described as “exploitative purchasing practices,” mainly in Ghana and Côte d’Ivoire.
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...
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.
Diageo has launched a trial for a paper-based bottle for Baileys Irish Cream Liqueur; while a Johnnie Walker paper-based bottle is also in development.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
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 reported ingredient shortages and price rises across the food and beverage industry, it appears the almond industry is bucking the trend, with prices at an 'all-time-low' with supply exceeding demand.
From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world?
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?
A new scientific review offers recommendations on how to measure the environmental impact of coffee – with the hope of also standardizing how this is done in the future.
As food and beverage operators scramble to comply with the EU’s new deforestation law, we round up seven of the lesser-known ways industry could be impacted.
Peanuts are by far the most consumed nut (technically a legume) globally, but a recent shortage has caused concern for manufacturers. How serious is the issue and how long will it last?
An investigation by Initiatives for Community Development and Forest Conservation (IDEF) has revealed that some cocoa beans exported from Cote d'Ivoire to the EU originate from deforested land in neighboring Liberia.
Against a backdrop of cocoa topping $11,000 per metric ton on the futures market for the first time last week, Oxfam says its experts will be highlighting the discrepancies in farmgate price at this week’s World Cocoa Conference (WCC) in Brussels (21-24...
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
A new coalition known as the Scope 3 Herbal Footprinting Working Group is taking on climate change by collecting data on greenhouse gas emissions associated with the agricultural production of herbs.
Barry Callebaut, the world’s largest cocoa and chocolate supplier, reported a sales rise of 11% to 4.6 billion CHF ($5.09bn) compared to last year, but one-off expenses caused by its transformation plan amounted to a lower-than-expected half-year profit.
