Dutch health and nutrition company Royal DSM says its Accelerzyme CPG, the company’s proprietary enzyme for accelerated cheese ripening, is now benzoate-free.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
As consumers become increasingly invested in their health, personalised nutrition and gene-tailored diets will become the norm, says the chief science officer of Israeli start-up Nutrino. “The future of food is in personalisation and companies who fail...
Macadamias only represent 1.5% of the tree nut market, held back by limited supplies and high prices, but a tree-planting programme could change that. "Customers are crying out to use macadamias as an ingredient. It’s up to us to make that opportunity...
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
Spain's Galicia has set a legal definition of artisan food, which prohibits the use of artificial colours, flavours and tropical fats such as palm oil and coconut oil.
