Food Ingredients & Food Science - Additives, Flavours, Starch

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Does long COVID present any ingredient innovation opportunities for the industry?

Chronic COVID’s association with smell and taste disorders offers prospects for the food industry to revamp recipes and menus, some say.

‘The farmers’ dilemma’: Do meat reduction policies really hurt meat industry workers?

Researchers in the Netherlands and the UK suggest that contrary to popular opinion, meat workers are often ambivalent about meat – avoiding meat consumption more than non-meat industry workers.

Spreading it on too thick? Upfield’s emissions claims go under the knife

Flora producer Upfield Group has published data to show that consumers and chefs who bought its plant-based butters, margarines and spreads instead of dairy butter have avoided emitting an estimated 6 million metric tonnes of CO2-equivalent within 12...

From plant-based meat to plant-based….plants: What’s next after meat mimicry?

Will we forever be transforming plants into meat substitutes, or could we one day celebrate plants for being, well, plants?

NPD Trend Tracker: From Unilever's sustainable packaging switch to Organix 'grown-up' flavours for weaning

This week's innovation round-up showcases Unilever's latest paper packaging innovation for the Coleman's brand and Organix's efforts to educate kids' pallets and acclimatise them to 'grown-up' savoury flavours.

Coronavirus: Your one-stop blog for food industry updates

Bringing together trusted global food industry coverage from across our universe of B2B titles to provide rolling updates and breaking news on the implications of COVID-19 for the food sector.

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Glyphosate debate deepens as new analysis concludes herbicide ‘is not carcinogenic’

GettyImages/Eugenio Marongiu

What does ‘overlooked’ Gen Z want from healthy food?

SORTEDfood was founded by four school friends / Pic: SORTEDfood

SORTEDfood: What one of the world’s ‘largest and most engaged food conversations’ tells us about food trends

Unilever wants to ride the wave of sustainable consumption by bringing purpose to its brands / Pic: GettyImages Image Source

Do Unilever’s results really point to the perfect marriage of profit and purpose?

Consumers are driving the opportunity around sustainable food, investors argue / Pic: GettyImages-Motortion

‘There’s a lot of opportunity in profits not just purpose’: The $6trn opportunity in sustainable food systems

The study revealed that the consumption of conventionally grown cereals was linked to the presence of cadmium, whereas consumption of organically produced cereals was associated with the presence of copper. GettyImages/PeopleImages

Nearly all of France’s population contaminated with heavy metals, finds study

Image source: Wicked Kitchen

Wicked Kitchen talks expansion after funding round: ‘Plant-based food doesn’t have to taste like sh*t and it’s our job to make sure of it’

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