Taste intelligence start-up DishQ is eyeing rapid expansion having attracted investment from Techstars and Arts Alliance in its pre-seed funding round.
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
Scelta Mushrooms is preparing to bring its first vitamin D enriched products to market after gaining novel food status for mushrooms produced using its unique method to access the “naturally available” vitamin D2 in mushrooms.
A staggering 38% of global cocoa is lost each year to disease or pests - and this figure looks set to rise - yet research is scant compared to rice, corn or wheat. Why is this and what is being done to reduce it?
With the Paris Agreement’s goal of limiting global warming at risk, the Kraft Heinz Company is stepping up its commitment to reduce its carbon emissions, and in doing so likely will draft many of its suppliers along with it.
Meal kit supplier FoodChéri believes it has the recipe to meet the needs of modern French consumers looking for fresh, healthy, environmentally friendly and convenient meal solutions delivered through digital innovation.
Biscuit International has taken another step in its aggressive expansion plan with the acquisition of Arluy – the fifth largest producer and distributor of sweet biscuits in Spain.
