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.
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
The European bakery products manufacturer has penned a partnership with the UK food redistribution charity to redistribute products and ingredients that would otherwise be destined for waste.
Baker & Baker has developed guidance aimed at bakeries, food service operators and retailers in order to keep heads above water during these exceedingly challenging times.
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.
Carrefour Group is the first French retailer to obtain the national anti-waste label launched by the national government earlier this month to showcase industry adherence to statutory regulations for food waste reduction.
Australian upcycling firm Nutri V – a partnership between vegetable producer Fresh Select and Australia’s national science agency CSIRO – has taken its first steps into the B2C snacking space, with its CEO stating there is more product innovation on the...
Some of the biggest names in the bakery and snacks industries – including Mondelez, Quinn, ADM, PepsiCo, General Mills and Wildfarmed – have signed up to promote the importance of better-for-you farming processes. But there’s so much more to be achieved.
Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.
Fourth generation farmer and founder of the upcycled dried fruit snack producer The Ugly Company’s gamble to buy and retrofit an old dehydrating facility against early investors’ advice and despite limited cash and notable debt is now paying off after...
EIT Food has launched its 2023 Entrepreneurship Programmes, designed to offer support to entrepreneurs to scale up their agrifood startups working to solve global food system challenges and deliver new innovations worldwide.
The six finalists of the Challenge’s Novel Tech category are Canadian commercial organisations with disruptive ideas that can be honed to prevent spoilage of pre-harvest crops, extend the shelf life of food, and transform food waste into compostable bioplastics.
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food...
Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing...
Pledging to minimise its footprint, Marmadukes’ partnership with ReFood – the UK’s leading food waste recycler – is paying dividends for the planet, the business and society in general.
The Reformul8 Challenge Fund (RCF) – part of Food and Drink Federation (FDF) Scotland’s Reformulation for Health programme – is designed to support local SMMEs with the financial costs of making their products healthier.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
It’s Skinny Pasta is reinventing an Italian favourite; Oppo Brothers contends ice cream not only can be eaten in the colder months, but should be; and Jackandbeyond analysed the most viral ways we can use up pumpkin scraps after Halloween – with an estimated...
The central ingredient of Kanira wholegrain biscuits is nutrient-rich and climate smart pearl millet (an under-the-radar superfood native to India); Teatis is providing a tasty solution for the 122+ million people living with diabetes or prediabetes in...
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
The eco-friendly, better-for-you corn tortilla chips from Kazoo Snacks are certainly not ‘chips off the old block’, but are packed with healthy fats and nutrients and have even enabled the Texan startup to save almost a million gallons of water to-date.
Jacobs – the £94.3m savoury biscuit brand from pladis – has enlisted Olympic champion Greg Rutherford to highlight how much food UK households waste every year, brought into stark reality with a giant fridge installation in London, filled with the most...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
EIT Food has launched its latest Europe-wide Open Innovation Call for pioneering tech responses to the biggest challenges in the agrifood sector, such as better-for-you snacks and a net zero footprint.
French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.
Iain Clunie has been appointed in a new role as Net Zero Programme Director by Food and Drink Federation (FDF) Scotland to support Scottish producers on their journey to net zero.
By keeping it real with the peel, Rinds snacks naturally pack a punch with fibre, vitamins and antioxidants – making them right on point with today’s health-focused consumer.
The teams at Sysco's operating companies in Great Britain - Brakes and Sysco Speciality Group (SSG) - maintain careful oversight of the lifecycle of stock, ensuring that any surplus gets into the hands of vulnerable people through its partnership...
The surplus foodtech startup has onboarded with Amazon to reach a wider online audience with its new vegan sweet and savoury ‘wonky’ broken biscuit box.
Matthews Cotswold Flours and Cumbrian bakery Lovingly Artisan are calling on bakers – both professionals and home enthusiasts – to dust off their aprons and get creative to raise funds for Ukrainian refugees. Earth & Wheat, too, joins UK's massive...
Bakels is celebrating its diamond jubilee with the release of a report that looks back on the bakery ingredients specialists’ key achievements, the global baking industry’s landmark moments, and what could lie ahead for the next seven decades.
Upcycled food products (made from ingredients that would otherwise not have gone to human consumption) are the most straightforward and scalable path to reducing and preventing food waste, says Upcycled Food Association CEO Turner Wyatt.
The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.
A new study has gauged growing support for edible packaging, however, it also revealed that Brits are unlikely to make drastic changes to their consumption – like ditching meat – to help save the planet.
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.
PACK'D has announced it is on track to tip over £3.8m in turnover by the end of 2021, following a win with UK retail giant Morrisons to stock its range of Superfood Smoothie Kits and organic Frozen Fruit.
In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...
Dawn Foods has developed a novel doughnut glaze to allow bakery manufacturers producer longer shelf-life donuts that do not end up in a sticky mess inside shelf-ready packaging.
Goüter has launched its first Kickstarter campaign to raise £25k to start production of chocolate and nut clusters made from bread that would otherwise be tossed.
Researchers from the University of New South Wales in Sydney are developing colourimetric sensors attached to food packaging to let consumers know when to eat products before they go off.
Consumers are happy to pay a premium to get what they want – whether that’s health benefits, sustainability, locality or convenience – evident of the outstanding product launches that made the grade for NielsenIQ BASES’ 2021 Breakthrough Innovation Report.
Online ‘wonky bread’ subscription platform Earth & Wheat has become the first business to partner with Hermes, employing its Stay Fresh delivery to get parcels to customers the next day.
