French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Arla Foods has joined farmer organizations from the UK, Denmark, The Netherlands, Republic of Ireland, France and Germany to call for the UK government and the European Union to pull out all the stops to avoid a no-deal Brexit.
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
“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.
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
Sugar-free, gluten intolerance, food labelling, vegan, dairy and on-the-go snacking; consumers are following more food trends than ever before but is it having a detrimental effect on our health?
From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.
The rise in global trade wars and the recent EU decision to classify new plant breeding techniques (NPBTs) as genetically modified organisms will inevitably impact food safety and quality, experts warn.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The UK’s health authorities have commenced a collaborative effort with the food industry and health NGOs to develop the next phase of the government’s proposed calorie reduction programme.
