With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
When Natural Machines printed a branded manufacturer's product using "fresh, real" ingredients, the company tried to shut it down. But this technology is coming and manufacturers can make it work for them, says the co-founder.
With provenance increasingly associated with quality in consumers' minds, flavourists are coming up with bold combinations to tap into this trend. Pine cone-smoked sea salt marinade, anyone?
Tentation Fromage is a company helping bridge the gap in France between traditional cheesemakers, who may not have an online presence, or only a rudimentary one, and consumers.
Colombia claims its palm oil is “unique and differentiated” and that it has 44 million hectares of under-utilised, already degraded land to develop it without causing any deforestation.
Quorn Foods’ rapid rise in the European meat-free segment is perhaps unsurprising considering the food taps into consumer desires to cut down on meat with a sustainable, affordable and tasty alternative.
FoodQualityNews was at Pittcon 2018 in Orlando, Florida and spoke to Thermo Fisher, Waters, Axcend, Zebra Analytix, Jeol USA, Leco, ACD/Labs, Viavi and Labvantage.
Consumer-focused innovation may take on another creative element with the adoption of big data but for Arla Foods the data-heavy approach is key to gaining a competitive advantage.
With booming populations and a growing taste for Western foods, are China and the Middle East the El Dorado for European food exports? FoodNavigator put the question to two experts.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
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.
