While Britain is a nation of chocolate lovers, two thirds of consumers believe chocolate eggs comprise too much packaging – yet despite concerns over sustainability and inflation, we’ll still be dipping into our pockets for the sweet stuff.
If you believe you have a groundbreaking answer that solves a global challenge – either as an established startup or at the start of your journey – EIT Food is inviting you to apply for one of its 2024 entrepreneurship programs.
While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerry’s anti-staling enzyme, Biobake Fresh Rich addresses freshness and moisture for...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
From 100% sustainably sourced palm oil to slashing food waste internally by 25% to upping the diversity mix across its executive leadership, the Oreo maker is on track with its mission to lead the future of more sustainable snacking.
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
Sylvie Woltering-Valat, head of marketing at global cacaofruit expert Cabosse Naturals, explains the impact upcycling cacaofruit can make towards the journey of more sustainable supply chains.
The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a ‘food waste’ scandal.
Food Waste Action Week (7-13 March 2022) was created by anti-food waste expert WRAP to help slice global food waste in half by 2030 through actionable change.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
The food sector – and society more generally – needs to take a joined-up approach to issues around plastics, pollution, food safety and waste, Dow Packaging and Specialty’s Sustainability Director Jeff Wooster tells FoodNavigator. “These issues are interconnected;...
The Upcycled Food Association (UFA) is holding a free official Climate Week NYC 2020 virtual event, which will help snack producers know what upcycled foods are, how they help and where to source them.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
The ease of buying food online may diminish the sense of psychological ownership, which may ultimately make it easier for people to discard food, suggests a new analysis with implications for retailers.
The average company investing in food waste reduction will see a fourteen fold return on their investments and half will see substantially more, says a new report.
EU auditors said the European Commission’s efforts to tackle food waste have lacked effort, coordination, been fragmented and intermittent - and without even a real definition of food waste, in a report released yesterday.
Research by the University of Aberdeen in Scotland suggests that while food price hikes have reduced the amount bought by the public, an equal reduction in food waste has kept overall food intake constant.
FoodNavigator will be starting a weekly feature ‘Spotlight on Start-ups’ where we interview some of the most innovative food start-ups operating in Europe, the Middle East and Africa. Here we give a preview of three of them.
World Environment Day - June 5 2014 - Driving action on climate change
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
Americans waste about 1,400 calories-worth of food per person a day – or 40 percent of total food supply – with implications for climate change and obesity, claim US researchers.
In a bid to help UK companies meet food waste disposal targets, the
Yorkshire regional government has launched a project to band
smaller manufacturers together to make collection less costly and
more efficient.
