Food Ingredients & Food Science - Additives, Flavours, Starch

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Is the plant-based category feeding us ultra-processed food masquerading as healthy options? / Pic: GettyImages-vaaseenaa

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are plant-based innovators delivering ‘ultra-processed, ultra-unhealthy’ products?

At last year's COP26 in Glasgow, food barely managed to make its way onto the political agenda. GettyImages/ThomasVogel

Bringing food to the ‘centre of the table’ at COP27: ‘In Glasgow we made commitments, in Cairo we implement them’

Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...

Content provided by Angel Yeast – Yeast & Baking

Advances in morphology and lyophilization within yeast technology

The freeze-drying survival rate of lactic acid bacteria is widely recognised as a key technical indicator and characteristic in its production and application across the food industry.

Europe’s first mycelium-based ‘ultra-realistic’ steak alternative under development

In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.

EU ‘wastes more food than it imports’, claims new report

The European Commission is facing calls to set legally binding targets to tackle food waste after a new report exposes what it calls a ‘food waste’ scandal.

Content provided by Reading Scientific Services Limited

Testing times for sustainable packaging

New legislation, consumer pressure and product differentiation are all reasons to rethink packaging with sustainability in mind. But it still needs to be fit for purpose. David Wright, RSSL’s packaging technical specialist, explains how packaging testing...

New DSM enzyme can reduce oat milk production time, resulting in cost and sustainability wins

The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.