Cauldron Foods has secured carbon neutral certification for its entire range. FoodNavigator hears more about the importance of this milestone from Tom Lindley, Head of Cauldron.
A new research project is underway that will develop new computational methods for analyzing and integrating different types of data available from an existing cohort of young adults, including continuous glucose measurements, images of meals, metabolomics...
Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells FoodNavigator...
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
From messaging hierarchy to space on-pack and data availability, a ‘massive amount’ of challenges face retailers when labelling food, according to Claire Hughes, Director of Product and Innovation at Sainsbury’s.
Israel-based Yeap is developing an alternative protein made from spent yeast. FoodNavigator catches up with CEO and co-founder Jonathan Goshen to find out how the start-up plans to disrupt soy in plant-based.
Supermarket chains in the UK, Belgium, France and the Netherlands have announced they are restricting Brazilian beef products tied to Brazil’s JBS, the world’s largest beef company and second-largest food company.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
Israeli startup Future Meat Technologies has raised $347m in a Series B round of financing, fueling its plans to open a US plant next year and drive down the cost of cultivated meat below its current price of $7.70 per lb.
