German dairy cooperative DMK Group said it is responding to changing consumer needs with updates to its Milram brand as more consumers are paying attention to a health-conscious diet and are increasingly turning to products with as little sugar as possible.
Norway’s Borregaard is a technology leader in biorefineries, producing biochemical and biomaterials that replace oil-based products. A recent innovation from the group is a wood-based dietary fibre that works as a fat-replacer.
Spain’s National Commission of Markets and Competition (CNMC) has warned regulators that a mandatory requirement to label the origin of milk in dairy products could “compartmentalise” the Spanish market and hinder competition.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
The flavour of a food product cannot be copyrighted, the European Court of Justice was advised last week. Two intellectual property and food law experts weigh in on the opinion and suggest what companies can do to protect their products.
Understanding the role of specific nutrients in food, such as sugar and saturated fat, is important but not enough to fully understand how diets impact risk of obesity and non-communicable diseases (NCDs), says one scientist.
Can on-trend oils such as coconut compete with olive oil? Is butter really back? And as sales fall in its biggest markets, does margarine have a future in Europe? We take a look at the different oils on offer and their perceived healthiness.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...