Not enough big food companies have the "digital maturity" needed to embrace open innovation, according to the national director of France's start-up network FoodTech.
“Founder-led brands are going to beat big brands,” Distill ventures co-founder Shilen Patel believes. “You have an unfair advantage over the big boys.”
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
It is well documented that certain things affect how we perceive flavour: from smell to visual appearance. But what about some of the less obvious factors, like the room in which you are eating or your expectations around price?
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
Heads of state and global governments came together last week with a commitment to tackle non-communicable diseases (NCDs), such as obesity and diabetes. The food sector has welcomed the initiative but health campaigners warn the measures ‘lack ambition’.
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients.
French trade group ANIA has reacted angrily to the parliamentary report last week that called for tough measures to make 'ultra-processed' food healthier through stricter regulations.
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
