Food Ingredients & Food Science - Additives, Flavours, Starch

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With functional and nutritional benefits, mycelium could be a new tool for plant-based product formulators / Pic: Mushlabs

‘Mushroom mycelium is the food of the future’: Meet the biotech company developing a ‘new generation’ of sustainable food

Hamburg-based Mushlabs utilises a ‘unique’ and ‘highly efficient’ process to cultivate mushroom mycelium, producing an ingredient the start-up says is ‘ideal’ for plant-based product development. The company has just announced an exciting new upcycling collaboration with Bitburger Brewery Group. FoodNavigator learns more.

Cell-based collagen: Great idea… but what are the potential food applications?

Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.

Content provided by Reading Scientific Services Limited

Taking a risk-based approach to supply chain disruption

The global supply chain is being challenged like never before. Maintaining food safety is paramount, but so too is product quality and costs.

Japanese scientists want to develop a commercially available chopstick-shaped device for daily use by those following a low-sodium diet or trying to reduce their salt intake. It can be adapted for Western cutlery, they told FoodNavigator. Image: Yoshinobu Kaji/Meiji University

Electrified cutlery could help salt reduction efforts

Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.

Remilk teams up with Israeli food giant CBC Group to create animal-free dairy line: 'We can be as cheap as animal protein by 2024'

Animal-free dairy startup Remilk has teamed up with Israeli Coca-Cola bottler CBC Group - which also owns leading dairy processor Tara Dairy - to develop a line of drinks, cheeses, and yogurts featuring 'animal-free' dairy proteins for the Israeli...

European soft drinks sector achieves 17.7% reduction in added sugars since 2015

Efforts to meet beverage sugar reduction targets are delivering results, says UNESDA Soft Drinks Europe, as it charts the latest reductions in the category.