With cheese tea becoming increasingly popular among consumers, FrieslandCampina Ingredients Food & Beverages is launching a milk cap powder in Thailand and the Philippines to create layers on beverages.
A leading French paediatrician has hit out at what he describes as a growing problem: nutritional deficiencies in vegan children. What are the risks associated with following a vegan diet in childhood and how can they be mitigated?
More than one in three low- and middle-income countries are facing both extreme obesity and malnutrition, according to a new report published the The Lancet.
Our latest news and views from Brussels takes in the UK’s general election result, a ban on chlorpyrifos and the EU’s food waste and sustainability plans.
Yesterday (11 December), MEPs convened to discuss Commission President Ursula von der Leyen’s plans to achieve climate neutrality in the EU by 2050. FoodNavigator outlines some initial responses to the Green Deal, from the European Consumer Organisation,...
The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.
Packaging doesn’t need to be the enemy of food and beverage brands striving to meet ambitious self-set goals to reduce plastic by fast-approaching deadlines, argues an associate analyst with the global food and agriculture bank Rabobank.
Froneri started as an ice cream-focused joint venture between Nestlé and PAI Partners in 2016, and the relationship will be furthered by the acquisition of Nestlé USA’s collection of ice cream brands.
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
