Health products retailer Holland & Barrett opened its new flagship ‘More’ store on London’s Oxford Street, as the firm aims to make its stores “sexy” and widen its range of products.
English Premier League club Everton has renewed its partnership with The Protein Works (TPW) - adding personalised nutritional bars to the existing deal.
DuPont Nutrition & Health is to invest $60 million (€57m) in expanding dairy culture production sites in France and Germany.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Vegetable supplier and processor Bonduelle is cutting out retailers with the launch of an online service that allows consumers to have its products delivered directly to their doors.
Eating eggs can improve aspects of cognition, according to research that also concludes neither high intake of cholesterol or eggs are associated with an increased risk of dementia or Alzheimer’s disease.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
UK food firms have created the Gluten Free Industry Association (GFIA) to promote best practice manufacturing tips, gluten testing and ingredient sourcing for the free-from sector's most lucrative category.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the top at the Finnish firm.
Only the seemingly foolish would have predicted 2016 would see the UK vote to leave the EU and Donald Trump win the US presidential election. But in the post-truth era, these are the facts.
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Branding ingredients has a mixed record of success but a survey reveals worldwide demand for recognisable ingredients.
Irish scientists say there is evidence that pasture-fed cows do produce better products.
A pan-EU sustainable food project sees Israeli astaxanthin supplier Algatechnologies, champion of pea protein Roquette and Dutch nutrition giant DSM among its 50 partners that will invest close to €1.2bn over the next seven years.
A plant-based burger made from pulses beats meat for satiety, say Danish researchers – but it’s probably due to the fibre not protein.
Confident there’s enough soy, palm oil and beef to go around and your policies can weather the risks ahead on everything from climate change and deforestation to reputation and regulation? Think again, say the authors of two new reports.
Start-up Bio-marine Ingredients Ireland (BII) hopes to become a major new supplier of lipids, protein and calcium powders following an initial €15m investment in its plant.
BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
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