As food loss and waste contribute to global food insecurity threats and negative environmental impact, the industry urges better production planning, infrastructure and technology.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
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...
Environmental and consumer rights organisations are taking legal action against Nestlé, Danone, and The Coca-Cola Company, over recyclable claims made about their plastic bottles. They have raised an external alert to both the European Commission and...
Food insecurity persists as a major problem around the world. A survey conducted by Stack Data Strategy on behalf of campaign Hungry for Action shows that concerns about the ‘supply and price of food’ consistently remains a priority among the population...
Consumers are adapting their attitudes about food to a changing climate and aiming for more sustainable eating habits, research in Tetra Pak’s 2023 Index suggests. The research also indicated that consumers are gravitating towards healthier products,...
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...
Using side streams in food production has a wide range of benefits. They can help cut down on the environmental impact of operations. They are neglected but often highly nutritious. Lastly, because of the breadth of food companies who have side streams,...
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.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
For a big company such as PepsiCo, sustainability is not only complex, but also a multi-layered process. Tackling sustainability across different geographies, in both factories and in agriculture, and across scope 1, 2 and 3 emissions, requires a multi-pronged,...
From the COVID-19 pandemic to extreme weather events and war in Ukraine, ‘cascading crises’ are impacting countries across the world. Responsible agri-food practices can help mitigate the impact of these disruptions, suggests Kaveh Zahedi, director of...
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
The food system is a significant contributor to harming the natural world, often stretching its biocapacity beyond breaking point. Now, a recent study shows that the EU-27 countries have exceeded biocapacity within Europe, and the food system in partly...
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
In her 2023 State of the Union address this week, EC President von der Leyen made no reference to the Sustainable Food System law nor animal welfare. With some stakeholders fearing they’ve been dropped, we asked the Commission to weigh in.
FoodNavigator visits Birds Eye during harvest season to learn how the company works with partners to cultivate, harvest, and freeze its peas for the UK market.
The project will see Cargill supply cocoa shells to CCm Technologies, who in turn will manufacture fertiliser for two farms supplying Nestlé UK & Ireland.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Israeli start-up Maolac is launching two new products made from biofunctional proteins in breastmilk (sourced from colostrum) that can be used in functional beverages, sports bars and smoothies.
While there are a wide range of edible crops in the world that have the potential to become part of our diets, humans tend to rely on only a tiny handful of them in large numbers. Could diversifying what we eat by introducing new crops to the global market...
The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.
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.
Bioprocessing company CellRev has signed a joint development agreement with fluid management-focused Saint-Gobain Life Sciences to rejuvenate spent cell culture media for the cultivated meat sector.
Israeli start-up MadeRight has secured funding to expand its development team and refine its fungi-based packaging production process with the aim of achieving a commercially viable prototype.
Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this...
In a squeezed investment climate, we spoke to Fiona Choppe-Magal, Partner, Foodtech and Agritech, at Israel-based Cukierman Investment House, who reveals some crucial advice for Europe’s agrifood tech entrepreneurs to maximize their chances in dealings...
A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...
FoodNavigator presents Climate Smart Food Digital Summit: a three-day event investigating how industry can help drive a more sustainable system of food production, with human and planetary health in mind. We’re excited to announce first speakers, which...
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...
The seafood giant has announced near-term and long-term climate targets, including an ambition to achieve net zero ambitions by 2050. Adam Brennan, chief sustainability officer at Thai Union Group, talks us through the strategy.
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.
The sought-after chicken fillets, drumsticks, and wings only account for around 50% of the bird. How can technology help valorise the other half for use by the food industry?
Our latest NPD Trend Tracker looks at a range of new fruit juices, healthy snacks and interesting beverages. From historic tea and ocean conservation-supporting wine to vegan protein powder and paper-packaged straws, scroll through the gallery for more....
The UK government’s emission reduction strategy is overlooking demand-side measures such as encouraging healthier, more sustainable diets, according to the UK's Climate Change Committee.
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...
Plastic packaging does an enormous amount of harm to the environment, taking up land in landfill sites and maiming wildlife on both land and sea. However, it also contributes to climate change, emitting high levels of greenhouses gasses into the atmosphere....
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
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...
