Consumer research-focused NielsenIQ has revealed this year’s fastest growing products in the UK, suggesting indulgent treats are on the rise, while cooking from scratch has fallen out of favour.
In an open letter being sent to world governments today (21st December), 120 health, science and medical experts from the UK, US, and Europe say there is clear scientific evidence that vitamin D reduces Covid-19 infections, hospitalisations, and deaths.
An unprecedented shortage of meat production, prompted by the COVID-19 outbreak, is driving up the risk of meat fraud – particularly in species substitution.
Reports that COVID-19 has been detected on frozen food packaging and products, including on pork knuckles coming from Germany, have prompted import bans in China. However, Germany’s BfR says infection via pork meat is ‘unlikely’.
The COVID-19 pandemic has accelerated consumer shopping trends. But which ones are going to stick? FoodNavigator hears from chief executive of Co-op Food UK, Jo Whitfield, to find out.
WH Group, Tyson, JBS and Hormel are among the businesses accused by KnowTheChain of exposing their workers to labour abuse amid the COVID-19 pandemic. FoodNavigator asks the world’s four biggest meat companies for their take on the report.
Neuroscience can bolster a brand’s better features, strip out the bad ones, and ensure every facet of its intellectual property resonates with customers, says Liz Richardson, managing director and partner at HeyHuman and member of the FoodNavigator editorial...
Industry should be prepared for a ‘massive global financial crash’, says Gira Meat Director Rupert Claxton, who does not expect poultry, beef, and pork markets to be back at pre-COVID levels by next year.
A recent report has identified the eating and farming of animals as the single most risky human behaviour in relation to pandemics. The European Centre for Disease Prevention and Control, however, is not convinced.
Pre-COVID, food entrepreneurs were reluctant to outsource to service providers. But a ‘change in mindset’ has occurred, according to Young Foodies’ Thea Alexander, meaning founders are increasingly comfortable relinquishing control.
The impact of COVID-19 on retail and food-to-go channels has challenged many food businesses. Yet challenger brands and start-ups with an agile mindset can use the crisis to their advantage, say a panel of experts.
In a ground-breaking series of webinars, FoodNavigator’s global editorial teams will address one of the most pressing questions facing the sector today: What will COVID-19 mean for the future of the industry?
Mixed reality-focused Luminous Group says extended environmental monitoring software will help food producers protect against COVID-19 contamination by detecting and tracking the virus on surfaces.
Early on in lockdown, scientists predicted confinement measures implemented due to the COVID-19 pandemic could exacerbate childhood obesity. Now, the results are in.
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.
New advice for food businesses operating amid the coronavirus outbreak addresses social distancing in food processing plants, supermarkets, restaurants and takeaways in the UK.
Unlike other players in the online food delivery sector, participating restaurants will not lose 30% of their turnover to the platform, Foodetective CEO Andrea Tassistro tells FoodNavigator.