As France looks poised to ban titanium dioxide by the end of 2018, the government has praised “pioneering” manufacturers for voluntarily removing the colouring from food products.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
Recalls and alerts were made by England, Ireland, Scotland, US, Canada, Australia, New Zealand, Croatia, Czech Republic, Denmark, France, Germany, Italy, Netherlands, Norway, Sweden and Slovakia.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Investor pressure is beginning to help create a 'race to the top' on human rights but many food companies are not sufficiently engaged, according to a benchmark report.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Recalls and alerts were made by England, Ireland, US, Australia, New Zealand, Singapore, Belgium, Denmark, France, Luxembourg, Norway, Spain, Germany and Austria.
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.
