Food Ingredients & Food Science - Additives, Flavours, Starch

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The food major has developed an animal-free version of well-known French delicacy foie gras. Image source: Nestlé

Nestlé develops plant-based foie gras alternative for European markets

Just six months on from inception, Nestlé’s vegan foie gras alternative is launching into Swiss and Spanish markets under its Garden Gourmet brand.

Meat and milk are more sustainable when the grass is greener

Dr. Jacobo Arango, environmental biologist at the Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT); Lead Author, IPCC Working Group III 6th Assessment Report on mitigation; and co-lead of the OneCGIAR initiative...

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Fostering biodiversity together

Fostering biodiversity in and around sugar beet fields as an important commitment for a more sustainable future.

Clean Food Group is fermenting yeast to develop a lab-grown, bio-equivalent alternative to palm oil, which has attracted the attention of ingredients major Doehler Group. Image credit: Laurie Lapworth: University of Bath

Doehler invests in lab-grown palm oil alternative

The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.

Collaborate to reduce energy drink health risks, scientists warn

Scientists are calling for a European legal framework for energy drinks (EDs) to regulate maximum levels of active components, volume size, and initiate labelling improvements to mitigate health risks from excessive exposure.

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Great flavor, freshness and quality throughout the entire shelf-life of baked goods

Innovations in fermentation are endless and new solutions are entering the market.

Firmenich’s flavor of the year for 2023 is… dragon fruit: ‘Light, refreshing, sweet, and delicious…’

Dragon fruit is making the shift from niche to mainstream, says flavors giant Firmenich, which has selected the fruit as its flavor of the year for 2023 after it exhibited “one of the fastest growth rates of any ingredient we’ve tracked in recent years.”