Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.
The UAE Cabinet has implemented a blanket ban on the advertising of infant formula and other infant nutrition products, including follow-up formula and complementary foods.
The EAT-Lancet Commission has issued the world’s first scientific targets for a healthy diet that places food production within planetary boundaries, calling for reduced consumption of animal protein, ultra-processed food and added sugar.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
The use of microalgae to produce a new fatty acid that combines both linoleic acid and eicosapentaenoic acid could herald a revolution in 'designer triacylglycerols' with tailored health benefits, say researchers.
Nestlé has developed non-dairy coffee creamers with improved mouthfeel using a blend of red seaweed extracts and high oleic vegetable oils that have an extended shelf life of up to six months.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
Results of a randomized clinical trial from Mexico indicate that supplementation with the blue-green alga Spirulina may enhance the effects of exercise on body composition and cardiorespiratory fitness.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
UK environment secretary Michael Gove has urged industry to embrace the potential of a fourth agricultural revolution: “We can guarantee a future for the UK as a major, global food producer.”
French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.
Unilever will acquire plant-based meat alternative brand The Vegetarian Butcher. "This acquisition will help us to accelerate our journey towards more plant-based food," it says.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.
