The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
If plant-based ‘milk’ is keeping some parts of the dairy industry – and the FDA commissioner – awake at night, what might milk producers make of the latest innovation to emerge from Silicon Valley: animal-free dairy (casein and whey made without cows)?...
Naturex has launched a patent-pending blend of rosemary and spinach extracts that can replace the synthetic antioxidant ethylenediaminetetraacetic acid (EDTA) in lipid emulsions, such as mayonnaise or salad dressings.
Thousands of anecdotal reports collected by the Center For Science in the Public Interest and others correlating artificial dyes, such as Red 40, with behavior problems have prompted some parents to seek naturally colored products – many of which fall...
Using LED lighting, hydroponics and climate control, Farm.One vertical farm in New York is growing in success to deliver year-round fresh plants and herbs to its customers.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
Amid the growing number of clean meat start-ups, Israeli Supermeat says it has a difference. "Our technology is unique because we know that, from day one, that our products are scalable," said co-founder Shir Friedman.
The development of artificial intelligence solutions sits at the cutting edge of food tech. As an industry, the food sector is only just beginning to understand the potential that these developments offer.
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.
