Cultures, enzymes, yeast

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.

The most famous upcycled product ever? Image: Getty/Goldenutz

Food waste upcycling ‘ripe for innovation’: report

By Oliver Morrison

Food waste upcycling is an area ripe for innovation, says Oakland Innovation. Its report aims to show how food and beverage manufacturers can make upcycling a viable and effective solution to address the food waste challenge.

Getty/HQuality Video

Gen Z not ready to eat lab-grown meat: study

By Oliver Morrison

Australian research claims consumers aged between 18 and 25 view cultured meat “with disgust”, despite concerns about the environment and animal welfare being rife within the cohort.

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Product Innovations

Alternative dairy innovation

Alternative dairy innovation

Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.

Enhancing freeze-drying survival rate

Enhancing freeze-drying survival rate

Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...