Food artificial intelligence company Spoonshot has today emerged from an intensive 18-month R&D process to launch a new tool that it says will ‘raise the bar for insight-led innovation’ in the food and beverage sector.
There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...
Israeli start-up A1C Foods has developed bread and chocolate products that are both low carbohydrate and low GI to make low carb-high fat diets easier to maintain.
Plastic tea bags can release billions of microplastic and nanoplastic particles into a cup of tea, according to Canadian researchers. But while the scientists say some brands have shifted to plastic tea bags instead of paper ones, the industry counters...
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.
A new ‘futuristic’ freeze-dried snack made from fruits, vegetables, and grains is under development in Israel, where the Strauss Group is aligning ingredient ratios with the Mediterranean diet.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
AlcoDigital, a UK supplier of breathalysers, has created the 'world’s first' cartridge-based, real-time fat burning monitoring breathalyser that doesn't hurt the person or the pocket.
Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Plant-based ingredient player Roquette has released its fiber consumer survey results in a bid to increase our understanding of the perceptions around fiber in our diets.
Food giant Nestlé has defended its recipes after Romania’s consumer watchdog raised concerns that ‘dual-quality’ food products were intentionally manufactured to contain unequal nutritional and compositional profiles for the Romanian market.
