Freeze-drying is great for locking in colour, nutrients and taste… but not the ‘fresh aroma’ profile of herbs, according to Givaudan, whose patented ‘top note’ flavours promise to revitalise the taste of processed ready meals.
After nearly 50 years of restrictions and quotas, Europe’s starch industry can produce as much isoglucose as it wants. But with freedom comes responsibility, warn policymakers. So what is industry doing to prepare?
French food prices will be set on the basis of producers’ costs, according to a farm-to-fork legislative change proposed by President Macron that has been welcomed by producers, manufacturers and retailers alike.
New estimates suggest that the Middle East will consume nearly 60m tonnes of food annually by 2050 due to soaring population growth, putting pressure on governments to find ways to secure their supplies.