Chocolate is amongst the most-loved confectionery products worldwide. But with cocoa a primary ingredient, and sourcing associated with forced labour and climate risk, chocolate’s sustainability credentials are attracting increased attention.According to entrepreneurs Ahrum Pak and Dr Johnny Drain, consumers are increasingly concerned about deforestation, habitat destruction, and unfair labour practices within the conventional chocolate supply
Likewise, prices for key staples, including eggs, cereals, meat and dairy also declined in May, which FMI – The Food Industry Association characterized as “heartening.”According to the Consumer Price Index updated June 13, the price for food consumed at home in May inched up 0.1% from April after dropping 0.2% in April from March and
The growing use of animal fats to power Europeʼs cars and planes is putting significant pressure on supplies of those inputs for use in animal feed and pet food formulations, according to a report undertaken by Cerulogy on behalf of advocacy group, Transport and Environment (T&E).Indeed, the use of animal fats in biodiesel has grown
According to a recent YouGov survey, 59% of people are now making conscious decisions to live a low carbon lifestyle, with diet changes considered the single most effective lever to reduce individual footprints. However, most shoppers (61%) feel they need more information to better inform their sustainable choices, according to the EY Future Consumer Index.Reewild’s
Sensory science is more important than ever in today’s quickly changing food and beverage landscape, believes Nathaniel Davis, a British-born Swiss-based sensory research professional.He’s spent over 25 years giving insights to help food business achieve success. Trends come and go, he told FoodNavigator, and so a better understanding of sensory marketing and the role of
Imagine this: a working mother, up at dawn. Her day begins in a whirlwind — preparing breakfast, feeding the kids, packing lunches, and ensuring everyone is ready to face the day, all while bracing herself for her professional tasks. The moment she steps into her work mode, the mental strain is palpable. The pile of
The editorial team behind FoodNavigator is excited to bring you a two-day interactive broadcast series covering all things meat and dairy alternatives: Protein Vision 2023.Over four sessions streamed 21-22 June, we will profile the technology, ingredients and culinary science powering the next generation of meat- and dairy-free innovation.Our journalists will be asking how the sector
The study found that parts of DNA damaged by heat can, during the process of digesting the food, get into the DNA of those ingesting it. This increases the risk of mutations.The study was conducted on mice, meaning that it’s too early to say whether the same problems would hold true for humans. However, it
A group of leading international food organisations has published a report with six pathways for policymakers to accelerate “urgent action” to transform food systems. It reiterates that global food systems account for over 30% of greenhouse gas emissions.On our current trajectory, emissions from food systems alone will exceed 1.5°C between 2051-2063.The report is from the newly
Roquette is an ingredients company focusing on food and pharmaceuticals. In its food operations, it supplies proteins, fibres, polyols and starches to a wide range of food manufacturers.With an investment of €4.5 million, the new facility is a key part of the company’s Research and Development global network and is part of Roquette’s 150-hectare plant