Last year French President Emmanuel Macron said he wanted France to become a start-up nation. FoodNavigator headed to La French FoodTech's incubator in Lyon to meet some of the rising food stars of La French Tech.
Europeans are warming to the idea of eating insects - but the interest in nutritious, non-wheat flour combined with 'the ick factor' means means using ground crickets in baked goods is the safest bet, according to Mintel.
Crisps that are air-dried instead of fried, cheese flavours in chocolate and acacia fibre for invisible health halos were just some of the ingredients we spotted this week at Food Ingredients Europe in Frankfurt.
Creating less sugary food doesn’t have to be about swapping sugar for sweeteners. We take a look at some adventurous savoury launches in traditionally sweet categories, from vegetable-based breakfast cereals to cheesy chocolate and vinegar soft drinks....