Proponents of blockchain say it can make our food system more sustainable from farm to fork. But when Bitcoin alone is said to use more energy than Ireland annually, is there a fundamental chink in its armour?
A “mistrust” of scientific advancement is “holding back” science-based innovation in the European food sector, European health and food safety commissioner Vytenis Andriukaitis warned yesterday (23 February).
Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
France Biotech, the French federation of entrepreneurs in life sciences, wants to accelerate innovation in the areas of agronomy, nutrition and health through the formation of a new work commission: the Agro Nutri Santé Commission.
The world’s first ‘start-up supermarket’ KaDeTe will open in Berlin next month. But what exactly does this mean and what will it bring to the market? FoodNavigator speaks to founders Franziska Schetter and Ola Klöckner to find out more.
Increasing protein intake in older adults will require an industry response that covers new approaches to product packaging, palatability and nutritional profile during the new product development stage.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.