With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
The European Commission has authorised a new GMO for food and feed – a genetically modified soybean developed by Bayer. While some welcome the approval, others fear the risk of contamination threatens the GMO-free food production chain.
There has been a global shift among consumers towards clean and clearer labels that promote natural claims, and a willingness to pay a premium for products that do so, notes functional ingredient manufacturer Beneo.
Sustainability sells. This has given rise to scepticism among consumers that brands are ‘greenwashing’ their environmental claims. Radical transparency could be the cure.
The Food Ingredient business of Japanese conglomerate Teijin Group has introduced BARLEYmax onto the European market to enable producers capitalise on the growing demand for gut health, as well as overall health & wellbeing.
US-based Kemin Industries has received a positive safety assessment from the European Food Safety Authority (EFSA) for its algae-sourced beta glucan ingredient, BetaVia. This unlocks the opportunity for ‘innovative product developers to be the first to...
Researchers working on molecular-level responses in crops have taken a step closer to their goal of producing heat-tolerant wheat. “This benefits the sustainability of the food system by protecting food supply as the climate changes,” project lead Dr...
