A former managing director turned entrepreneur from Barcelona has swapped management for mindfulness with a health coach app that teaches the importance of nutrition for a healthy body and mind.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.
Alpro has quietly increased the proportion of European soy used in its products to 60%. It’s a sensible move given that soy supply chains are under severe scrutiny.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Spreads brand Lätta, owned by Upfield, has come under fire for its palm oil content after being named “Årets matbluff” – meaning “food bluff of the year” – by Swedish consumer association Äkta Vara.
Swiss food giant Nestlé aims to step up its global fight against iron deficiency after acquiring a new food fortification technology developed by researchers in New Zealand.
A UK start-up blurring the lines between ‘classic matcha’ and ‘energy drink’ has developed a caffeinated beverage for millennials. FoodNavigator spoke to Matcha Works co-founder Harvey Hodd to find out how the sparkling drink sets itself apart in both...
Zelfo Technology is working alongside European food makers to give a “second life” to by-products of food production. The group is currently working with fruit and vegetable side-streams for the development of safe, sustainable packaging alternatives...
'People will start to see plants as filling and delicious, providing protein and satiety...'
High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...
A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.
Europe is heavily reliant on imports of soy – both to feed its livestock and consumers’ appetite for plant-based diets. However, food brands are beginning to realise that this crucial commodity comes with a heavy footprint.
DSM have been granted an extension by the European Commission (EC) that permits the use of Schizochytrium sp. oil as a source of omega-3 fatty acid for use in foods that include supplements, infant and sports nutrition products.
