New research showing organic farming more effectively restores soil carbon and reduces the cause of climate change compared to conventional techniques could sway more shoppers to buy organic – especially as conscious consumerism continues to rise.
In the future, we won’t cook with fruit, vegetables or meat. We will cook ‘note by note’ with the pure compounds responsible for taste and smell – and industry better start preparing, says molecular gastronomy inventor, Hervé This.
Sourcing to fair trade standards, such as UTZ, Rainforest Alliance and Fairtrade, is an important first step for chocolate makers towards cocoa sustainability, but will not necessarily bring farmers out of extreme poverty, say supply chain actors.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.
After a "dynamic" start to the year with Brexit, CEO and president of Kerry Taste and Nutrition Europe Malcolm Sheil is looking to expand the business in continental Europe and consolidate its business in the UK. "Acquisitions are a big...
The potential health benefits of prebiotics and probiotics are seemingly endless, with streams of data touting new mechanisms and pushing the boundaries of microbiome science. In this special edition video we ask a number of experts where they see the...
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
As Kerry Taste and Nutrition launches a natural taste modulator to cut sugar by almost one third, we talk to the firm's chief strategy and planning officer on how its business strategy is being shaped by the clean label movement.
Adult soft drinks are gaining in popularity: but what flavors appeal to this audience? From the beer cues of brewed soda to the sour tang of vinegar, natural ingredient company Döhler explores the tastes that are appealing to today’s consumers.
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Think of agriculture of the future and you may conjure up images of hydroponic lettuces grown in underground, urban bunkers or massive-scale precision farming using satellites and drones. But for campaign group Farms of the Future, the future is, and...
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
DSM is seeking approval to sell fermented stevia in Europe. We caught up with the director of its stevia platform to discuss how it could be labelled, consumer acceptance and when it expects EFSA to give the green light.
FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you option when given the choice, even when they say trends like sugar reduction are among their top health concerns.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a ‘highly processed’ ingredient when we see it, and how much processing is too much? Elaine Watson...
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
High in fibre and sugar-free, the jackfruit is the largest tree-borne fruit in the world with a fibrous texture that can be shredded, minced or pulled - and it's even cheaper than soy, says The Jackfruit Company.
How can mushrooms help reduce sugar and salt in food and drink? By blocking the bitter notes and cutting the need for masking agents. “It’s pretty exciting,” says the CEO of MycoTechnology as it prepares to bring ClearTaste to Europe.
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.