Traditional tea-like leaf guayusa is ripe for innovation in branded European goods after recently winning EU novel foods approval, says Ecuadorian firm Waykana.
Better Juice has developed a process that can turn the natural sugars in juice into dietary fibres, an innovation that it believes could be a game-changer for the beverage sector.
It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
Coffee is one of the most consumed beverages in developed markets such as Europe, where demand is growing. But the price of coffee beans reached its lowest level in 12 years. There is broad agreement that this situation is unsustainable: but what is the...
A globe-hopping chef who once specialised in beef dishes has built a truly sustainable and environmentally-friendly cricket protein brand after realising the damage caused by mass meat farming.
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
