With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
Adding mulberry fruit extract (MFE) to carbohydrate-rich meals may reduce postprandial glucose (PPG) and insulin (PPI) responses in individuals with type 2 diabetes, according to new research.
Ireland's enteric emissions are at their lowest level since 2018 while GHG from manure and soils have been consistently decreasing. What’s driving this?
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
The EUDR deadline is now less than five months away. But as the 30 December date looms on the horizon, we wonder if there are commodities missing from the list, in particular, maize.
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
The European Commission (EC) has published regulation allowing iron caseinate from milk, made by Nestlé, to be added to dietary supplements from this month (July 2024) after gaining Novel Food approval last year.
The French cheese company will leverage artificial intelligence to come up with unique recipes while achieving end-to-end efficiency gains across its global value chain.
Carlsberg will create a UK beverage heavyweight across beer and soft drinks with its acquisition of Britvic: with the two companies announcing this morning that they have reached an agreement on the terms of the transaction.
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
With AI at the helm, the confectionery industry is entering a new era of innovation and efficiency, transforming everything from product creation to personalized marketing strategies. Here's how
Eco-Score aims to inform consumers about the environmental impact of a product. But can it positively influence their perceptions in other areas? In other words, does it create a halo effect?
Yes, its broad principles offer a promising path towards sustainable nutrition and food security for the future. But without a standard definition regen ag risks becoming a soon-disregarded fad, it has been warned.
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
The US Department of Agriculture is now accepting applications to reimburse dairy farmers who incurred milk losses due to the avian influenza outbreak in cattle.
With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
This week, we have new chocolate products from Milka and Love Cocoa, new snacks from Perelló, new flavours from Nescafé, and new dips from Kallø. Plus, ionised water brand Actiph has released a range of Marvel tie-ins.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
Kirin has released a spoon that uses electricity to intensify the umami taste of food to address the issue of excessive salt intake among the Japanese population.
50/50 Foods' Both Burgers with a 50/50 beef and veggie blend target flexitarians who love meat but want more plants, while also addressing water scarcity caused by traditional agriculture, according to CEO Drew Arentowicz at the Future Food Tech...
