It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
Demand for meat alternatives continues to be on the rise with a third of US consumers planning to buy more vegetarian/plant-based food products in the next year, according to Mintel's Better-For-You Eating Trends survey from August 2018, polling...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.