Tapping into the trend for both exotic flavours and healthy, fermented foods, Danone has launched a range of dairy products including lassi, laban, straggisto, skyr and ayran.
Magellan Life Sciences says its patent-pending fermentation process to scale up the sweet-tasting protein brazzein will make it the first company to market the natural, zero-calorie sweetener.
The head of the Croatian Alliance of Consumers (CAC) said it is looking forward to “being part of the big family” after it became the latest group to join the European Consumer Organisation (BEUC).
The texture of food can influence people’s calorie intake, Dr Ciarán Forde of the National University of Singapore and Singapore Institute for Clinical Sciences believes.
Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.
Instead of shipping ingredients across the world, would it be more sustainable to grow them in Europe? From Dutch vanilla to French chia or Italian goji berries, FoodNavigator takes a look at some companies doing just that.
A myriad of solutions are needed to make plastic food packaging more sustainable, said top brass at Ekoplaza, Ikea and Futamura last week. “In some cases we need to completely break free, in some we need to use different materials and in others we need...
Using heirloom coloured rice, Lotus Foods' premium products pack a nutritional punch and are grown in a sustainable way that yields 'more crop per drop'. "I don’t know of any other farming system that does both environmental and social...
Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil.
Salad from Italy was the most likely source of an E. coli O157 outbreak that sickened more than 150 people in the UK in 2016, according to researchers.
