From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
A new roundtable report has suggested that coffee consumption can lead to a reduced risk of death with a collective of studies indicating a potential risk reduction of up to 17%.
Taste intelligence start-up DishQ is eyeing rapid expansion having attracted investment from Techstars and Arts Alliance in its pre-seed funding round.
German biotech company e-LEcta reveals that a “successful cooperation” with an unnamed sweetener supplier has enabled it to expand production of a zero-calorie, plant-based sweetener in a move that it said could "change the world market for natural...
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Preventative and personalised nutrition brings enormous opportunity but only addresses health needs of a small population segment, warns the president of human nutrition and health at DSM.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
European food safety regulators have linked a multi-country outbreak of Salmonella enterica, subspecies S. Agona, to ready-to-eat foods containing cucumbers but have been unable to nail down the precise source of contamination.
Scelta Mushrooms is preparing to bring its first vitamin D enriched products to market after gaining novel food status for mushrooms produced using its unique method to access the “naturally available” vitamin D2 in mushrooms.
The flavour of a food product cannot be copyrighted, the European Court of Justice was advised last week. Two intellectual property and food law experts weigh in on the opinion and suggest what companies can do to protect their products.
