Feta-style cheese is the fastest growing cheese type globally, according to Danish supplier Chr. Hansen, which has launched culture strains that produce a "rich and complex flavour" to meet the demand.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
There is a strong nutritional and environmental case for increasing consumption of aquatic plants but consumer understanding represents a significant hurdle. Can edible seaweed manufacturers make seaweed an ‘everyday food’ in Europe?
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Social media has made photogenic food a must – meaning that colour is becoming an increasingly important purchase driver. To meet this demand, food manufacturers need to deliver vibrant colours that are also perceived as natural.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.