Multi-Michelin starred chef Alain Ducasse has encouraged industry representatives to join his gastronomic revolution – a movement that champions health, the planet and ingredients.
The German Federal Institute for Risk Assessment (BfR) has raised concerns over the stability of sucralose when heated to high temperatures, and the potential for resulting health risks.
The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active lifestyle sectors, teamed up with market research...
As a founding father of New Nordic Cuisine, chef and food activist Claus Meyer has done much to bring local, natural and seasonal produce into the spotlight. He speaks to FoodNavigator about his inspiration and the prospects for an emerging ethically...
Unsustainably sourced palm oil deserves its bad name, and requires industry action. Should we eliminate all palm oil from the food supply chain? How can we change consumer perceptions of the commodity when responsibly produced? Nestlé, RSPO, CDP and S4RB...
Black goji berries have been identified as a potential natural colourant source that is able to produce red, purple, and blue colours depending on the pH levels.
