The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
A new systematic review has concluded that the British food environment ‘undermines’ the efforts many of us make to lose weight and keep it off. The authors make a number of key policy recommendations to Government to help curb the obesity crisis in the...
Children and young people aged between 4 and 17 with a peanut allergy could be set to benefit from a new drug which can help build up their tolerance to peanuts.
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
