Measuring and communicating sustainability: ‘The biggest challenge right now is the pace of change,’ says Ingredion VP
Sustainability has rapidly evolved from a check box exercise for many food companies to something that impacts decision making throughout the supply chain. But how are firms measuring sustainability, how… Lire la suite >>
60% people don’t want lab-grown meat: UK adults quizzed on cellular agriculture, genetic modification, and meat consumption
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing… Lire la suite >>
NPD Trend Tracker: From fortified coffee to paper-packaged Carte D’Or
Unilever is switching out 93% of its plastic from Carte D’Or ice cream tubs in the UK and replacing it with responsibly sourced paper. In Israel, Capsoil FoodTech has developed… Lire la suite >>
Animal-free dairy a ‘massive opportunity’ says General Mills, which is in ‘test and learn’ mode with new brand Bold Cultr
While some recent foodtech innovations could be described as solutions in search of a problem, ‘animal-free’ dairy products featuring real whey and casein made without cows, give consumers – most… Lire la suite >>
Baking trends in 2022: From fun confetti and sparkles to balanced nutrition for people and the planet
Move over sourdough, a new era of baking is rising in 2022 that focuses less on practicality and austerity and more on decadence, extraordinary experiences, celebration and holistic well-being, according… Lire la suite >>
NPD Trend Tracker: From carbon-offset ready meals to General Mills snacks
Pooling together some of the latest new product development launches reveals a hot trend for snacking bars, with both General Mills and Fulfil launching new SKUs. Elsewhere, a gin has… Lire la suite >>
Do Unilever’s results really point to the perfect marriage of profit and purpose?
Unilever hailed the success of its purpose-led businesses when it updated us on its financial performance yesterday. But, with controversy around the activism of brands like Ben & Jerry’s, is… Lire la suite >>
The Better Meat Co. closes $8.1m seed round as hybrid trend combining animal- and plant-based proteins gathers pace
The Better Meat Co – a Sacramento-based startup supplying plant-based proteins that “blend seamlessly into ground meat products” at inclusion rates of 30-50% to create a new wave of ‘hybrid’… Lire la suite >>
ADM talks the evolution of ‘gut health’ and the innovation opportunity in everyday foods
Consumers are increasingly aware of the importance of gut health for overall wellbeing. Microbiome interventions have been associated with positive health outcomes, from immunity to improved cognition and mood. The… Lire la suite >>
Meet the AI start-up helping Nestlé, Barilla, and Mondelēz cut production waste
Israeli start-up Seebo has raised a total of $31m to help manufacturers predict and prevent food waste on the factory floor. The more complex the production line, the better, CEO… Lire la suite >>
Mondelēz still committed to reducing pack sizes after latest ‘shrinkflation’ row
Cadbury-owner Mondelēz International says it remains committed to reformulation via reducing portion sizes after a backlash over its move to shrink the sizes of all Cadbury chocolate bars sold in… Lire la suite >>
Unilever braces for COVID-19 economic downturn: ‘A deep global recession has already started’
Unilever has leveraged ‘agility’ to adapt its business to COVID-19. How does the company plan to cope with the global economic recession that now looks likely? Lire la suite >>