As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
‘Significant proportions’ of the older population in the UK are lacking in required intakes of energy, protein, dietary fibre, vitamin A, vitamin D, riboflavin, folate, magnesium, potassium, selenium, iron, calcium, iodine and zinc, according to the British...
Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.
South Africa has seen large reductions in purchases of sugary beverage volumes since the country’s sugar tax was announced in 2016, according to a new study published this month.
Germany’s voluntary code governing marketing food to children has been updated. “Advertising must not induce children to eat unhealthily,” Federal Minister of Food Julia Klöckner stressed. What are the changes and do they go far enough?
YSUB, a pioneer in the Nordic CBD beverage space, is working to raise awareness of the barriers to market CBD manufacturers face in the region with a new advertising push: ‘Not for sale’.
Europe’s olive oil industry is railing against the ‘unfair’ Nutri-Score algorithm and has launched the first international awards to assess the health benefits and flavour of olive oils in the hope the food labelling scheme will review its assessment...
Eating traditions must be preserved in order to maintain the benefits of the Mediterranean diet and promote the health of the younger generations, according to Spanish research.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
