Large corporations are increasingly using open innovation as a way to tap into the entrepreneurial energy of start-ups. Seeking out investment targets, these “pirate mavericks” often have to challenge corporate culture in their search for collaboration.
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
With just five months to go until Brexit – and little clarity on the UK’s future trading relationship with the EU – British food makers are worried. Here are some insights into what is keeping them up at night.
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
US brand Loma Linda debuts in the UK with a range of products including a seafood-free tuna alternative ('Tuno'); the importance of on-the-go and convenience trends is evident in Euryza's new range of rice cups in Germany; while the 'craft'...
“The age of personal nutrition is here. I believe this is the next frontier and will transform the food industry in the next two decades,” Campbell Soup Co’s VP of science and technology, Anouchah Sanei predicts.