Food Ingredients & Food Science - Additives, Flavours, Starch

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Microbes ‘set to be an integral part of agriculture over the next 20-30 years’: Joyn Bio

Microbes ‘set to be an integral part of agriculture over the next 20-30 years’: Joyn Bio

The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.

Shea margarine: ‘100% sustainable, healthy and plant-based’

Bunge Loders Crocklaan is promoting the benefits of a new shea margarine that, it says, is a ‘100% sustainable, healthy and plant-based’ alternative to dairy-based butter and common vegetable oils such as palm.

Low levels of vitamin D in UK 'extremely concerning', warns the British Nutrition Foundation

The BNF's annual lecture calls for greater focus on vitamin D deficiency in younger healthy populations.

Drink Nutrient’s trio of functional drink blends targets lapsed supplement-users suffering pill fatigue

With an ambitious mission to give consumers what their bodies need “in the most bioavailable form possible,” and in a way that they “will actually enjoy,” the functional beverage company Drink Nutrient is entering the marketplace with a trio of vitamin-packed,...

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15 Insights into the personalized nutrition market

Consumers are taking their well-being into their own hands by seeking out foods and beverages with targeted health solutions aligned with their requirements.

Content provided by Givaudan

The future of food: Givaudan develops new concepts in plant-based proteins

Givaudan, together with four visionary women in the culinary world, set out to challenge meat as center of the plate, laying the foundation for a sustainable food future.

Content provided by DIANA, FOOD DIVISION

Diana Food: Building an organic ingredient portfolio to meet consumer demand

Demand for organic food is booming as consumers prioritise products that are traceable, healthy and better for the environment.

Content provided by AQUANOVA RUS

Micellized Forms of ExtraOx Antioxidants Compared to Their Native Forms in Emulsion Fat Products

Micellized Forms of ExtraOx Antioxidants Proved Their Higher Efficacy in Comparison with the Equal Concentrations of Their Native Forms in Emulsion Fat Products.

Content provided by TasteTech Encapsulation Solutions

Creating ingredients solutions through microencapsulation technology

Microencapsulation is used globally to improve the performance of ingredients and solve manufacturing problems. But what is encapsulation and how can it help you?

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From lab meat to vertical farming: How Europe’s rejection of GMOs can help science in food

Danone's call to action on sustainability: 'We're not moving quickly enough'

Danone's call to action on sustainability: 'We're not moving quickly enough'

Protein bars under fire from consumer group: ‘We simply don’t need this extra, highly processed protein’

FrieslandCampina Ingredients Food & Beverage develops cotton candy milk tea

From personalisation to indulgence: FrieslandCampina Ingredients talks food trends and how to ‘get ahead of the curve’

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‘If you're not consciously including, you're likely to be sub-consciously excluding’: Coca-Cola on its quest for diversity and inclusivity

‘We’ve learned a lot from the start-up world’: Unilever on how it has ‘re-framed’ innovation

‘We’ve learned a lot from the start-up world’: Unilever on how it has ‘re-framed’ innovation

Single-cell algae with lipid droplets ©GettyImages/Perception7

Nestlé and Corbion eye microalgae for ‘next generation’ plant proteins

Kellogg's Kitchen Creations: 'a Kellogg's start-up' ©Kellogg's

Kellogg launches plant-based meal delivery service with Deliveroo: ‘It is important we are bold’

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