France aims to become a leading world supplier of protein by 2030 with an agreement signed yesterday between government and industry pledging to boost investment into 'intelligent food' from both animal and vegetable protein sources.
Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.
Unilever and Tesco have resolved their dispute over price increases for brands such as Marmite, but both are remaining tight-lipped over details of the deal.
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
Belgian manufacturer of plant-based dairy alternatives Alpro has been caught in a Twitter storm after it tweeted that a healthy diet consists of one third animal-based products. Disgruntled vegan followers referenced the company’s recent acquisition by dairy giant Danone as evidence of an ethically compromised company.
A ‘crunchy’ sound replicated via a device could influence food texture perception, even if the associated crunchy feeling in the mouth is absent.
Floral flavours in food are on trend in Europe thanks to their perceived healthiness and sophistication. But which are the preferred categories, are extracts better than natural aromas and what should they be paired with? FoodNavigator talked flower power with flavour house Sensient.
Tesco has launched vitamin D2-enriched mushrooms in the UK, a move that could help Britons deficient in the nutrient, dieticians say.
Dutch consumers' first impression of Pedon's red lentil pasta may have been lacklustre but the Italian pulse processor is unworried as it rides Europe's triple trend wave for healthy protein, flavoured pasta and sustainable pulses.
The Swiss and Canadian governments have recognised the equivalency of their organic standards for multi-ingredient processed products.
The International Platform of Insects for Food and Feed (IPIFF) wants workable and consistent rules for insect producers across the EU and is setting up a strategic task force to help manufacturers navigate their way through EU regulation.
Simple, recognisable nutrients like beta-glucan and fibre should be on the menu when targeting a new wave of active and positive seniors, say experts.
3D printing and the right choice of texturiser are key to creating visually appealing smooth foods that can be eaten by seniors who cannot chew, says German company Biozoon.
Europe’s governments and companies have been great at setting targets to cut food waste, but now they need to “accelerate and scale up adoption of policies, incentives, and practices” to act upon these, according to a report on Sustainable Development Goals (SDGs).
Cabbages modified with CRISPR-Cas9 “genetic scissors” have been harvested and cooked for what is believed to be the first time, Umeå University says.
By 2030 almost one fifth of the global population will be over 60 with their own demands and aspirations. But, as Mintel analyst Richard Cope explains, the food industry still hasn’t woken up to this golden oldie opportunity.
Alpro did not make it clear enough that it had paid a British celebrity to post tweets about one of its products, the UK’s Advertising Standards Authority (ASA) has ruled.
Food texture will become a growing consideration over the next 20 years with an estimated population of more than one billion people over the age of 60, a new paper suggests.
Consumers say they want to eat sustainably but don't always buy sustainable food. In order to change this, The Better Buying Lab has enrolled Google, Quorn and Sodexo to understand why and accelerate the transition to plant-based proteins.
Tate & Lyle has upped its manufacturing capacity for added value oat ingredients ten-fold at its Swedish facility.
A clinical study carried out on 140 subjects having chlorogenic acids 70% with 5-CQA content more than 35%.On completion of the...
Mainstream consumers are paying more attention to the ingredients in the food products they buy. Clean labels, where the presence of s...
Consumers are more and more interested about what they eat and the quality of their food products. Among consumers’ concerns, the addi...