A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.
The WHO’s draft guidelines on saturated fat have been challenged by a group of international researchers, who say different types of fatty acids, and the diversity of foods, should be taken into consideration.
The major barriers in sourcing 100% deforestation-free soy include long supply chains and the legal conversion of natural vegetation to cropland, Nestlé’s soya sourcing lead Madeleine Eilert tells FoodNavigator.
Just 2% of the global soy market adheres to the Round Table on Responsible Soy’s zero deforestation and conversion standards, so what can we do to scale-up sustainable sourcing? FoodNavigator hears from Cofco, FrieslandCampina, Nestlé, and WWF UK.
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.