Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
The UK’s Competition and Markets Authority has published a ‘Green Claims Code’ to help businesses ensure their green claims do not deceive their customers.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
The International Agency for Research on Cancer (IARC) has published a report suggesting Nutri-Score is the most effective nutrition label in helping lower risk of NCDs such as cancer.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
In response to a new European Citizens’ Initiative calling for reverse vending machines in supermarket chains, EuroCommerce has raised concerns that deposit return schemes are ‘only one solution’, and ‘not a silver bullet in all circumstances’.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
Fresh research out of Germany assesses the effectiveness of basic and extended eco-score rankings, used via smartphone applications, in selecting sustainable products within different food categories.
Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12...
After Nutri-Score, and more recently the Eco-Score, a new food labelling scheme has been developed in France. Planet-Score is based on LCA methodology, but also addresses pesticide use, climate impact, biodiversity and animal welfare.
From cradle to distribution, Glebe Farm’s oat drink produces less CO₂e per litre than any other oat drink reporting its carbon footprint in the UK, including Oatly. FoodNavigator speaks to Glebe Farm to find out how.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Denmark’s new official dietary guidelines were developed with the environment in mind. Christine Nellemann, Director of Denmark’s National Food Institute, talks us through the process.
As new measures come into force to reduce plastic waste in the European Union, Coca-Cola is calling for a dramatic improvement in the region’s recycling capacity to help it achieve its ambitious target of using 100% recycled rPET bottles across its total...
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
UK campaign group On the Hook has renewed its call for the Marine Stewardship Council (MSC)’s standard and operations to undergo a ‘full, external, independent and forensic review’.
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
The European Commission is planning to propose a sustainable food labelling network, yet must first address several key challenges, suggests Professor Matthias Finkbeiner, Chair of Sustainable Engineering at Technical University Berlin.
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
The voluntary scheme helps improve clarity and transparency in the face of greenwashing, says Professor Fabio Iraldo from Sant’Anna School of Advanced Studies.
Consumers have a right to expect transparency from producers, according to Gloria Gabellini, PepsiCo’s Director of Environmental Policy, who is advocating for an EU-wide, harmonised environmental labelling scheme.
Food businesses must be prepared for enforcement action from regulators to tackle the issue of greenwashing, it has been warned, as the UK’s Competition and Markets Authority publishes draft guidance for companies about ‘green’ claims.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
The Vegan Society is partnering with UK food testing laboratory Food Forensics to identify and flag animal derived materials or evidence of cross-contamination in products looking to carry the Vegan Trademark. We speak to Food Forensics’ Rick Sanderson...
An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.
UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...
Food brands have an opportunity to diversify their online shopping experiences to better meet quicky shifting consumer demands, according to a new report.
