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...
They have fed us for millennia and are critical for the food and nutrition security, livelihoods and cultures of hundreds of millions of people across the globe. But today, nearly a third of freshwater fish species are threatened with extinction.
Givaudan’s flavour business, Givaudan Taste & Wellness, is launching a new tool that leverages artificial intelligence for the ‘next generation’ of product development. “Success comes from combining the output of the tools with the sensitivity and...
Voluntary codes to limit the marketing of unhealthy food and beverages to children ‘cannot work’, according to the Federation of German Consumer Organisations. The association is calling for tougher action.
Having closed a $29m Series A, the maker of 3D-printed alt meat is looking to expand its product line and rollout its beef alternatives into Israel, Germany and Switzerland, before moving into Asian and US markets.
Traditional bricks-and-mortar retail still has “a long way to run”, but food and beverage manufacturers must embrace AI and predictive analysts to create value, according to IGD’s chief economist James Walton.
A dispute between the meat giant and the NGO over deforestation committed by rogue farmers in the Amazon illustrates the challenge faced by big businesses in identifying malpractice in deep and complex supply chains.