Austrian entrepreneurs are extracting cyanide from stone fruit seeds – a side stream of the fruit processing industry – before upcycling them into B2B food ingredients.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
There is room for growth in the meal kit market, according to commentators, after European kit giant HelloFresh posted a strong set of results in the first quarter of 2021.
Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.
PepsiCo R&D Fellows are a ‘select’ group of innovation specialists with ‘exceptional expertise’ and a proven track record of ‘significant technical innovation’. FoodNavigator speaks to Chief Medical Officer and executive program sponsor, Antonio...
‘Magnetic tongue’ technology could help industry identify compounds that affect the flavours that make fish offcuts unsuitable for human consumption, Nofima researcher Silje Steinsholm tells FoodNavigator.
Wasteless, which uses dynamic pricing in supermarkets to incentivise consumers to buy soon-to-expire products and thus help cut down on food waste, has recently reported a nearly 40% reduction in food waste at hundreds of test stores and now claims it...
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.
The use of PEF plastic – which is made entirely from plants, is fully recyclable and which degrades in nature much faster than normal plastics -- has the potential to become the standard in the food and drink industry, claims the company attempting to...
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.
Apeel Sciences – the Santa Barbara-based firm behind an invisible plant-based edible skin proven to dramatically extend the shelf-life of fresh produce - has announced an expanded partnership network made up of 20+ avocado industry leaders in the US,...
