Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.
Cutting edge artificial intelligence technology is promising to disrupt environmental monitoring in the food and drink processing sector by dramatically improving efficiency in the way pathogen monitoring programs are managed.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
From locally sourced snacking innovation to functional muesli that aims to reinvigorate a declining category, FoodNavigator brings you a weekly round-up of on-trend innovations hitting the shelves across Europe.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.