The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more industry partners.
'Natural fast food' restaurant chain Leon has been ordered to remove the term ‘Original Superfood Salad’ from its menu after the UK Advertising Standards Authority (ASA) found it did not qualify as a brand name exemption under the EU nutrition and health claims regulation (NHCR). Legal experts examine the ruling.
Cargill has partnered with a French start-up to turn waste water and CO2 from one of its malt production plants into spirulina production ‘fuel’.
JBT has carried out trials on a coil heat exchanger in aseptic systems, to sterilize fruit and vegetable puree and concentrate.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
"Soy is good, but lactofermented soy is better," says French firm Sojami which predicts its patented process for creating plant-based cheese will lead to a vegan cheese industry as rich and diverse as dairy. (Just don't call it cheese.)
Sales of organic food will grow almost three times faster than non-organic, according to forecasts by Rabobank.
A governmental strategy to encourage companies to export UK food and drink products worldwide could give the British economy a much-needed boost of almost €3.5bn.
Coffee grounds used to grow mushrooms, orange peel transformed into clothes and hemp for 3D printing are just some of the food waste by-products traded on InSymbio’s digital marketplace for food biomass, residues and by-products.
Is it possible to make algae and grandmothers seem glamorous? Brittany-based entrepreneur Christine Le Tennier says so as she launches a seaweed tapenade that taps into the trend for 'modern nostalgia'.
A UK project to tackle childhood obesity and Riga’s green treatment of food waste are two of the first initiatives to come out of a pledge to collaborate on food challenges, signed by cities across the globe.
Two workers have been killed, one person is still missing and eight have been seriously injured in the explosion at a BASF plant in Ludwigshafen, Germany yesterday.
Industry trade group FoodDrinkEurope has launched a new website to highlight industry efforts to promote healthier lifestyles.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
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.
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