A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Israeli-based Salt of the Earth has applied its Mediterranean Umami Bold flavouring to lentil bites, presenting an opportunity to ‘overcome lentils’ natural blandness’.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while another Barry Callebaut division, Cacao Barry, is rolling out a WholeFruit chocolate offering....
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
After nearly two decades of research an international team claims to have found a naturally derived cyan blue colour extracted from red cabbage that could replace synthetic blue dye often used in the food industry.
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
Food businesses must be prepared for enforcement action from regulators to tackle the issue of greenwashing, it has been warned, as the UK’s Competition and Markets Authority publishes draft guidance for companies about ‘green’ claims.
The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.
The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.
Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there...
