Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
Innovative plant-based food options outperform traditional staples, Nielsen finds
from FoodNavigator-USA.com
Soup-To-Nuts Podcast: What is next for gluten-free, and how can allergy claims help boost sales?
from FoodNavigator-USA.com
NutraIngredients-USA Awards 2018: And the finalists are…
from NutraIngredients-USA.com
Fonterra joins project efforts to address European elderly malnutrition
from NutraIngredients.com
Pressure mounting for mandatory traffic light labels in UK
Prepared foods
CAC joins BEUC and targets improvement for consumers in Croatia
Healthy foods
Chewing the fat: Reformulation and the texture challenge
Dairy
A texture, taste and legal challenge: Chocolate start-up shirks sugar for dates
Confectionery
‘A largely unexplored opportunity’: The science linking texture and calorie reduction
Sugar and health
Food safety standard ISO 22000 release marks start of 3-year transition period
Food safety
Pea protein trio of isolate-starch-fibre best to mimic meaty texture, says Cosucra
Alternative proteins
Rabobank brings start-up pitch competition FoodBytes! to Europe
Sustainability
