Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
Recalls and alerts were made by England, Ireland, US, Canada, Australia, Belgium, Denmark, France, Lithuania, Luxembourg, Netherlands, Norway, Switzerland, Germany and Austria
A fundraising initiative, Veg Power, has been launched in the UK with the aim of increasing vegetable consumption through marketing that makes vegetables “inspiring”, “fun” and “contemporary”.
Israeli start-up Aleph Farms' proprietary "three dimensional" process holistically grows all parts of meat - muscle, fat, blood vessels and connective tissue - together, yielding a 'free-range' taste and texture.
As Spirulina swims in the spotlight, touted for its dense nutrition and versatility, many onlookers say the future is bright for this blue-green algae but success is not without its challenges.
What will the clean label foods of tomorrow look like? From actively healthy additives to clean packaging and connected products, five industry experts share their views.
European health campaigners and some MEPs argue the European Commission should take a joined up approach to its food, agriculture and health policy by linking farmer payments to the healthiness of the food they produce.
Also known as fox nuts, the gluten-free seeds of an Asian water lily could soon rival popcorn as consumers' guilt-free, savoury snack of choice, says UK start-up Nuto.
Jimini’s believes there is plenty of room to grow the European market for insect-based foods. Having just secured a listing with Carrefour in Spain, Jimini’s co-founder Clement Scellier says this is a “wonderful opportunity” for the group.
France looks set to prohibit meat terms from being used to describe plant-based foods, with MPs backing a proposal to ban producers of meat substitutes from using phrases like “steak” or “sausage” to describe meat-free products.
