Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping key proteins intact.
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
Recycling regulations differ between countries, regions, and sometimes even streets. Nestlé hopes for a more harmonised approach, but until then it must navigate the myriad regulations in its operating areas.
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
As climatic conditions shift, key crops must face the challenges imposed by the weather’s new regime. Potatoes, one of our most beloved crops, are also highly sensitive to these changes.
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
Regenerative agriculture, without clearly defined practices or financial incentives, and with uncertain results, needs money to thrive. But where will this money come from?
Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
Rumours are rife that the EU is planning to delay the EUDR deadline past 30 December 2024. But is this true, and if not, are suppliers and manufacturers ready?
After weeks of delay, the CSDDD has finally gained EU backing. However, with a range of concessions and changes made to the legislation, what does the revised CSDDD look like?
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability.
As regulatory restrictions ease, researchers studying Cannabis sativa L. identify its nutritional benefits and potential in vegetarian diets while highlighting the need for clarity on the safety of some concentrated extracts.
After frequent delays caused by the abstention of Germany, France and Italy, the CSDDD has not been endorsed, in its current form, by the EU. As legislators race to make the directive more acceptable to these countries in order to push it through, how...
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Extreme weather events are becoming commonplace across the globe as the effects of climate change really start to bite. But what does this mean for food production, and ultimately, the future of food security?
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Fresh research suggests consumers back legislation to improve farm animal welfare, but if reflected in product price, will they vote with their wallets?
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Veganuary has historically led to a significant uptick in consumption of vegan food products. However, with the plant-based sector in decline, and a cost-of-living crisis sweeping much of the world, can the early-year vegan fervour continue apace?
Food systems and supply chains can be confusing for consumers, often leaving them with little understanding of exactly where their food comes from and its environmental impact. Enter the Inclusive Food movement…
The World Wildlife Fund is launching a campaign to not only get Europeans eating sustainably, but affordably too. So, what’s involved and can anyone give it a go?
Israeli start-up Day 8 has emerged from stealth mode with plans to disrupt plant-based food and drink. Its secret weapon? A protein derived from leaves: Rubisco.
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
France has outlined exactly which ‘meaty’ words are to be banned when describing, marketing and promoting plant-based products – and the list is extensive.
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
