French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
The publication of dietary reference values (DRVs) for sodium and chloride brings to a close ten years of work that began with a request by the European Commission to update values last set in the 1990s.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...
FrieslandCampina Ingredients Food & Beverages recently released a report pinpointing the trends it believes will shape the future of the food and beverage market. FoodNavigator spoke to Anneke van de Geijn, global marketing director at FrieslandCampina...
Fresh research utilising DNA testing technology has highlighted ‘widespread’ global adulteration in herbal products, with almost one-third of items tested found to be fake.
A global threat is facing the production of Cavendish bananas following the outbreak of Fusarium disease (also known as Panama disease) and scientists are working on finding a gene that is resistant to the strain.
ABB Distribution Solutions has redesigned its low-voltage switchgear to launch NeoGear across Europe in 2020, following trials in Switzerland and China.
Out-of-home (OOH) food and drink firms should ‘do the right thing’ and ‘demonstrate a strong commitment to food safety’, without the threat of legislation, says Instinctif Partners, which gives advice to brands on risk and crisis management.
Technology company IBM is launching a collaboration with Raw Seafoods to further rollout a blockchain solution for the seafood supply chain. The companies say the initiative can help tackle three of the sector’s ‘most pressing problems’: fraud, transparency...
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Swiss food giant Nestlé recently inaugurated its new research facility focused on tackling the problem of packaging waste. The company is taking a 5-step approach to this challenge. FoodNavigator goes behind the scenes at the facility to learn more.
