Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.
Colpac will launch the latest product from its Zest eco-packaging range at Packaging Innovations - a compostable and recyclable heat seal sandwich pack.
The University of the Pacific in Stockton, California, is serving as a test site for PepsiCo’s Snackbots delivering better-for-you snack and beverage brands from Hello Goodness via an app.
The Soulfull Project (TSP) – a mission-focused start-up dedicated to making nutritious food more accessible to those in need with a buy one/give one business model – has reached its goal of one million donated servings.
The UK and New Zealand arms of the global cereal giant have teamed up with artisanal breweries to create two limited edition beers from its breakfast cereals to reduce food waste.
Total Corbion (a joint venture between Total and Corbion) has announced the start-up of its 75,000 tons per year PLA (Poly Lactic Acid) bioplastics plant in Rayong, Thailand.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
The environmental watchdog is calling on Mondelēz to sever ties with Wilmar International – one of the world’s biggest agribusinesses – by staging a protest outside the snack maker’s corporate headquarters yesterday.
Bakeries are notoriously energy-intensive businesses, which not only affects their bottom line, but also has a heavy impact on the environment. Nicky Bannister, head of business gas supplier Flogas Energy, discusses ways a baker can become more efficient....
Mintel has revealed that modern takes on sustainability, health and wellness, and convenience will be the biggest influences of innovation next year, the latter certainly opening opportunities for the bakery and snacks sectors.
London restauranteurs the Hart brothers are working with Circle Carbon to inject biochar back into the soil in Mallorca where they use the organic produce in their restaurant El Camino.
Mondelēz has built its latest technical center in Asia in Thane, India, to develop new snack products and improve consumer science, packaging and productivity.
Constantia Flexibles has launched Ecolutions packaging line, which it claims is more sustainable because its Mono PE laminate EcoLam is lightweight, and its OPE/PE structure is fully recyclable.
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
Kellogg is collaborating with Feeding America and The Global FoodBanking Network to make it easier for people to fight hunger by donating the foods hungry families request most from food banks across the globe.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
European recycling technology and laws against single-use plastic have led to an increased awareness in Japan, particularly among the retail and food service industries, says JPI (Japan Packaging Institute).
Horst Bittermann made his debut as president of Pro Carton at the ECMA (European Carton Makers Association) Congress (September 20-21) in Riga, Latvia, this year, taking over from Roland Rex who stood down in June after eight years.
The Plastic Soup Foundation has partnered with VU University Amsterdam (Free University) on a three-year project to analyse the direct effects of plastics and additives in plastic.
Japan will highlight the need to put the environment at the heart of packaging design at this year’s Tokyo Pack 2018 at Tokyo Big Sight International Exhibition Center (October 2-5).
Brexit, the Circular Economy, plastic waste and digital technology are some of the highlights at this year’s ECMA (European Carton Makers Association) Congress.
UK-based agribusiness impact investor AgDevCo has secured £55m ($71m) from the UK’s Department for International Development (DFID) to expand its portfolio of sustainable investments in African agriculture.
The wheat price has risen dramatically due to deteriorating crop prospects in EU and Russia caused by a prolonged, dry summer, forecast to send up the cost of the household staple.
PepsiCo has announced it will select 10 startups that can drive change to the industry to support the launch of its food and beverage accelerator program in North America.
While people know jackfruit as a plant-based meat alternative, they are less familiar with it as a healthy snack. 'The dried fruit market is also not that interesting in the UK," says newcomer Jacked Foods. "We’ve created a quirky brand...
From Vegbred made from sweet potato peels, to a new posh Pocky offering, to new variants of potato chips cooked in rice bran oil, we take a look at what's new on the shelf.
Aramark, food and facilities management, says it will significantly reduce its single-use disposable plastics by 2022 starting with straws, cups and soup containers.
Limagrain Céréales Ingrédients (LCI) has developed a fermented wheat flour that provides a targeted production of naturally occurring organic acids to lengthen the shelf life of baked goods, which bakers can confidently list as clean label.
