Probiotics, prebiotics, synbiotics — we are living in the age of ‘biotics.’ But there’s one that you are likely to start hearing more about: postbiotics.
New rules on organic farming and production in the EU are set to come into effect at the beginning of 2022. In the first in a series of articles examining the update, legal experts Katia Merten-Lentz, partner at international law firm Keller and Heckman,...
Danone is a company well-known for its commitments to environmental and social sustainability. But the French dairy giant’s structure – combining the CEO and Chairman roles – has raised some concerns about the G in ESG. As the group comes under pressure...
Plant-based seafood firm Ocean Hugger Foods – which was forced to pause operations last June as COVID-19 ravaged the foodservice industry (its primary market) – will stage a comeback later this year after forging a joint venture (Ocean Hugger Inc) with...
A large set of longitudinal data revealed a distinct gut microbiome signature that is associated with healthy aging and survival in the latest decades of life.
The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
Many UK CBD brands have been misled on how to prepare for the looming novel foods deadline meaning there is less than one month for some to pull together potentially impossible amounts of data, an industry expert has warned.
Nestlé continues to lean into the direct-to-consumer (D2C) channel as part of its portfolio transformation strategy. This week, the Swiss food giant snapped up UK recipe kit company SimplyCook. With the changes ushered in by COVID expected to leave a...
By René Floris, NIZO Food Research Division Manager
The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory...
Denmark's Minister for Food, Agriculture and Fisheries has set out to work with Spain and other EU countries in an aim to change EU regulation to allow use of the word “probiotic” on labels.
The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.
