With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing option for shoppers? And is there a genuine gap in the market for high-fibre foods?
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Business
ENOUGH breaks ground on ‘world’s largest’ fermented protein factory
Business
Meet the B2B start-up innovating plant-based whole cuts and cultivated hybrids
Business
UAE camel milk gets EU green light and looks to new markets
Policy
Kerry talks Niacet acquisition: ‘We have created a global leadership position in the food preservation sector’
Bakery
Nomad and BlueNalu tie-up scouts cell-based seafood sales in Europe: ‘We have a responsibility to protect fish stocks for generations to come’
Meat
UK to lead WHO network to champion sugar and calorie reduction
Bakery
Kingsmill to debut market-changing bread bags made from post-consumer waste
Bakery
Industry insights from NIZO - From biomass to high-value food product: fermented non-meat proteins
Food waste
‘Black founders have less opportunities’: Add Psalt accelerator addresses ‘unlevel playing field’ in entrepreneurship
Innovation and NPD
DouxMatok inks first commercial partnership outside of Israel for Incredo Sugar
Reformulation
“Nutrition is an under-utilised area of care for Covid-19” says Nutricia
COVID-19
