Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
Fresh research has found only one in three UK consumers have a ‘good understanding’ of what makes a healthy diet. While there is an appetite to know more, consumers are left confused by conflicting and often inaccurate advice, The Institute for Optimum...
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
While many big food companies are outsourcing innovation through venture capital arms and accelerators focused on external startups, Nestlé is innovating from within through an internal incubator that fosters the entrepreneurial spirit of its existing...
Much of the food on supermarket shelves has travelled long distances to reach your plate. European project REFRAME urges consumer to buy local food this Christmas.
