Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
CBD innovation is in a bottleneck and poised to burst onto the mainstream, believes the Co-owner and Managing Director of Bravura Foods, Lisa Gawthorne. The only delay, she tells FoodNavigator, is a reluctance on the part of big retailers to make the...
Cultured meat has seen a surge in interest thanks, primarily, to the mounting realisation that the current system of animal agriculture cannot feed the growing world population sustainably. Nevertheless, significant challenges remain as the sector works...
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Satisfied Snacks is currently 'not courting a major retail listing' it has revealed. However, the innovative start-up, which turns ‘virtually any meal’ into crispy healthy snacks, remains confident in the business case for sustainability.
Clean label is an ethos, a consumer demand for transparency, sustainability and responsibility, and sports nutrition currently suffers from a negative perception when it comes to these demands, according to Mintel.
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Bunge Loders Croklaan is expanding into the vegetarian burger category with a range of plant-based offerings – made from shea and palm fat – to help bring texture, bite, appearance, and flavour closer to the ‘real thing’.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
Acrylamide is a hot topic for food makers. It has been a year since the European Commission regulation obliging food business operators to apply acrylamide mitigation measures came into force. Kerry Group aims to help manufacturers step up to the mark...
This week’s new product development gallery brings you an R&D partnership between The Meatless Farm Co and Orchard Pig, a new flavour from energy drink challenger brand Tinzing, and the launch of a new vegan gummy company in the UK.
