The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.
Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection inspired him to record a 50 second YouTube video that's won the Rosé producer a staggering 8m+ views to date.
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries and insists beverage brands should do more to understand their supply chains.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
Food producers should look at the current obesity crisis as an opportunity to do good business and do good for public health through the reformulation of mass-market products, says one nutrition policy expert.
Dispatches from Euro Fed Lipid Congress, Montpellier.
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
Dispatches from Euro Fed Lipid Congress, Montpellier
Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM camelina harvest, something which has been surprisingly well received by the public, its senior researcher says.
Dispatches from Euro Fed Lipid Congress, Montpellier
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
