The EUDR deadline is now just months away, yet many suppliers and manufacturers remain unprepared for the changes. We’re cutting through the noise to bring you the latest on this complex new law.
Dairy alternatives are notoriously successful across Europe, and now Oatly is boasting dominance in Asia. So how did the plant milk brand take share within China's Oat milk market?
The food and drinks brands delivering head-turning sustainable tech and novel ingredients innovations are uncovering their secrets and industry insight at an exclusive, free-to-attend digital event.
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Italian hard cheese specialist and sector giant DalterFood has revealed its biggest European export markets in its 2023 full year financial results, with sales up €14m in two markets.
Food and drink manufacture contributes 30% of global greenhouse gas emissions and has a significant yet negative impact on biodiversity. So how can food and drink be more sustainable?
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
Global food waste is a colossal issue, compounded by increasing food poverty, shrinking resources such as water and a changing climate. So which countries are the worst household waste offenders?
From organic vegetables to organic meat, the organic tag has proven popular with consumers for decades. But is the label losing its lustre, and if so, what does that mean for manufacturers?
Plant-based woes are many and often vast, but sector experts remain confident in the category's healthy future, offering advice on how to move it forward.
When a healthy product is encased in plastic packaging, this can negatively affect consumer perceptions of the product. Can front-of-pack labelling mitigate this?
From palm oil to soy, cocoa to coffee, some of the industry’s most used ingredients have strong links to deforestation. How can environmental violations best be eliminated from supply chains?
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...
