Sustainability

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IFOAM EU talks getting ‘organic on every table’

By Katy Askew

Increased organic production would support the development of more sustainable food systems across Europe, IFOAM EU’s deputy director and policy manager Eric Gall tells FoodNavigator.

IAG has launched NuBana N200 banana flour that contains a high level of health-beneficial resistant starch. Pic: IAG

Gluten-free green banana flour high in RS2 could cut down waste

By Gill Hyslop

US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...

Confiture ReBelle on a mission to tackle food waste

Confiture ReBelle on a mission to tackle food waste

By Katy Askew

Start-up French jam maker Confiture ReBelle is a mission-based company that aims to reduce food waste in the country by shortening the supply chain and empowering citizens. ReBelle's Louise Le Duigou speaks to FoodNavigator about how the group plans...

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Love Taste Co. on ‘explosion’ in demand for veggie smoothies

By Katy Askew

Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the “explosion” in demand for vegetable-based smoothies.

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Sweden probes competition in food chain

By Katy Askew

The Swedish government is launching a probe into competition in the grocery supply chain as part of a national strategy to boost the competitiveness of the country’s food sector.

Cheap food has expensive consequences but how can we make 'better' food?

WORLD FOOD SUMMIT 2017

Cheap food has expensive consequences but how can we make 'better' food?

By Niamh Michail

Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...

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