The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
Cosucra will look to form new partnerships with suppliers of ‘complimentary ingredients’ and companies that can help to deliver better taste and functionality to its ingredients, as it looks to almost double turnover in the next five years.
Giving people money to encourage healthier lifestyles only works in the longer term when designed to stop negative behaviour rather than promote positive choices, suggests research from the London School of Economics and Political Science (LSE).
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis, say researchers.
Front-of-pack labelling can be useful but health policy-makers are naïve if they think that this alone will result in healthier food choices, say researchers - environment, motivation and psychology must be actively influenced too.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.