Food Ingredients & Food Science - Additives, Flavours, Starch

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New technological processes unlock opportunities to replace palm oil and cut fat ©Fraunhofer

‘Combining traditional manufacturing with innovative technologies’: Fraunhofer taking out palm oil and replacing fat with plant proteins

The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.

Temptation or turn off? The golden rules of promoting plant-based products

Focusing on provenance and indulgence rather than health or environmental messaging can dramatically improve sales of meat-free products, according to a two-year research project.

Future Food accelerating ‘impactful innovations’ to transform nutrition and sustainability

Future Food, an Italian-based organisation focused on developing “innovative collaborations” to “revolutionise the food ecosystem” has secured the financial backing of food industry veterans Valerio Nannini and Mauro Piloni.

UK sets out plastic packaging tax plans, seeking to boost use of recycled content

The UK government has launched a consultation to help shape its proposed plastic packaging tax, highlighting its aim to drive higher use of recycled content in packaging.

Packaged Facts: What are the disruptive food trends for 2019?

Consumers are approaching food shopping differently than they have in years past with a greater emphasis on local, convenient, fresh, and functional, says market researcher Packaged Facts.

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