Swiss flavour and fragrances group Givaudan is partnering with Israeli start-up incubator The Kitchen to “expand its innovation ecosystem” and connect with Israel-based food entrepreneurs.
As health and wellness and snacking trends emerge as leading influences in the packaged food industry, we explore how food manufacturers and brands can appeal to consumer needs in this competitive landscape.
Wakame seaweed, moringa and lotus root are amongst the ingredients that will help reduce the environmental impact of food production and improve public health, according to a new report published by Unilever-owned Knorr.
Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
Focusing on provenance and indulgence rather than health or environmental messaging can dramatically improve sales of meat-free products, according to a two-year research project.
The food giant has filed a patent application for a high-protein, low fat snack in response to changing consumer behaviour: “Snacking has expanded to occur at all times in the day.”
Denmark-based Wholifoods has developed a crispbread using cricket flour that is rich in vitamin B12, omega-2 and iron, in a move it hopes should help normalize insect consumption.
Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.
Equinom has developed a sesame variety suitable for mechanised harvesting, which product manager Oron Gar says could “dramatically change the global sesame production map”.
UK start-up Yumello has developed a range of nut butters that champion ingredients from Morocco’s Atlas Mountains, including the nutty, rich and slightly sweet argan oil.
Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products and tablets...
The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
