Cultures, enzymes, yeast

Dutch innovators develop biotech alternative to nitrites / Pic: GettyImages-apomares

Vaess develops biotech solution for nitrite-free bacon

By Katy Askew

Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.

Image: BioBetter

The future of meat: The tobacco plant?

By Oliver Morrison

Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.

The BfR conducted a nationwide survey to investigate consumer perceptions of food additives. GettyImages/Lukatme

What do consumers think about food additives? Survey

By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Can reformulation answer the mounting public health crisis? IGD shares industry perspectives / Pic: Getty Images Liountmila Korelidou

What does the future hold for reformulation?

By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

GettyImages-Micha Wolf

Nestlé’s net zero roadmap: ‘We have no time to lose’

By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.