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Farmers most trusted in the food industry, says new report
An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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Verifying organic produce
A European project is leading the way in strengthening consumer trust in organic, with the creation of an intuitive system that will see better transparency within organic supply chains.
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What consumers want: Has Covid changed consumer habits for good?
With COVID-19 turning the food industry upside down overnight, EIT Food's latest report suggests some changes may be here to stay.
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A soup-er idea
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
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Gen Z’s food FOMO is driving food waste
Research finds that impulsive and diverse food choices among young people is contributing towards the food waste problem.
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Learning to love veg
Following the link between COVID-19 and obesity, good nutrition has never been more important. Here, Laura Elphick explains the work EIT Food and partners are undertaking to help children understand where their food comes from and encourage them to eat healthy.
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Investing in the future of agrifood
Andy Zynga, CEO of EIT Food, tells New Food about the importance of startups in the wake of COVID-19 and how the organisation is investing in vital agrifood research and development.
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EIT Food’s COVID-19 Bridge Fund invests €5.4 million in agrifood startups
The aim of the investment is to help the startups adapt to COVID-19, continue innovation in the agrifood sector and to bridge the gap towards their next investment round.
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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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Driving towards a sustainable future of food
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
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Virtual Reality could connect people with food technology
A new Virtual Reality video series on the latest food technologies has been launched by Food Unfolded.
