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Reflecting on the opportunity to better inform consumers and support actors across the whole food value chain, Richard Zaltzman, CEO of EIT Food, reveals what’s new with ecolabels.
Richard Zaltzman discusses the direction he believes is necessary to support our “vulnerable food system” through innovation and collaboration when it comes to nature protection and restoration.
The latest EIT Food Trust Report has found that declining trust in food is likely to be the reason behind consumers making less healthy and sustainable food choices.
Ilario Ingravallo and Kristen Sukalac discuss Food Alert's simulation of a food crisis, revealing the interconnectedness of global food systems and emphasising the need for collaborative, cross-sector solutions to enhance resilience.
In navigating the intricate dialogue surrounding ultra-processed foods, Klaus Grunert highlights the need for unified efforts in promoting clarity and accountability from the food sector.
Dr Maarten van der Kamp explains why harnessing education and skills in the agrifood sector could transform the future food system.
Food innovation giant EIT Food has opened applications for its 2024 entrepreneurship programmes to launch, accelerate and scale impactful agrifood tech startups.
Richard Zaltzman has been appointed as CEO of EIT Food and will be taking over from Dr Andy Zynga in January 2024.
Dr Lucy Wallace reflects on how the COP28 conference resulted in a landmark deal focusing on climate action but may have fallen short when it comes to transforming food systems.
Dr Sylvain Charlebois and Noor Latif from Dalhousie University examine the steps taken by countries around the world to improve traceability within their supply chains.
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
In partnership with EIT Food, Häagen-Dazs has started a global project aiming to explore innovation in technology and ingredients.
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
EIT Food’s Andy Zynga highlights the latest exciting innovation happening across the European food and beverage sector which is helping to shift the dial on the climate crisis.
