DSM has appointed Salutivia as UK distributor for its range of vitamins, carotenoids, and essential fatty acids in a deal that plays to Salutivia’s strengths in the supplement and food ingredient markets.
French retail giants Carrefour is to collaborate with Spain’s CEU San Pablo University to create a ‘Carrefour Chair of Food and Nutrition’ that will look at the impact of dietary trends and establish a healthy diet model.
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.
One year on from its European launch, Premier Protein has secured a stronghold in Germany thanks to a continued rise in everyday protein appeal and will now focus on building brand equity, executives say.
With interest in black food – typically darkened using charcoal – reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest.
A new market research report explores how the personalized nutrition space can elevate itself beyond “just recommending diets” and become an integral part of preventive health care.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Using bio-optic smell sensors, French company Aryballe Technologies has developed a portable ‘artificial nose’ to help food manufacturers in quality control testing and new product development (NPD).
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).
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
European food safety regulators have linked a multi-country outbreak of Salmonella enterica, subspecies S. Agona, to ready-to-eat foods containing cucumbers but have been unable to nail down the precise source of contamination.
