The use of antibiotics and other adulterants in meat is a global health problem. Consumers increasingly demand products that are free-from contaminants and additives. But how can you be sure the meat you eat is hormone or antibiotic free?
Spanish food company Importaco is taking a controlling stake in Italian manufacturer Besana in a merger that will create ‘the European leader in nuts, dried fruit and seeds’.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
Plant-based drink disruptor Oatly says it is planning to take on the overall dairy category after securing $200 million in new equity from an investment group led by private equity giant Blackstone and a group of celebrities.
IOFI and IFRA, the industry bodies for the flavour and fragrance sector, have launched a new Sustainability Charter. The sectorial approach ‘establishes a framework, sets a bar and raises everybody’, representatives from the two organisations tell us.
Taste and nutrition experts at Kerry Group have identified gut health as an important innovation lever for food R&D teams. More interestingly still, they argue that the opportunity around gut health and foodservice is ripe for picking.
Beneo is investing €50m to increase its rice starch production capacity. Operations MD Roland Vanhoegaerden tells us demand is growing organically and being boosted by new applications.
Working with the likes of Tesco and Albert Heijn, Spoon Guru uses its AI powered software to ease the path to purchase and transform food discovery. The company’s co-founder Markus Stripf tells FoodNavigator that the way people shop online is changing...
Purition is a UK protein shake manufacturer that wants to disrupt a breakfast offering that, co-founder Edward Taylor says, is too often characterised by ‘half truths’ and ‘nutrition myths’. What makes Purition different? “We play it straight down the...
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
Demand for plant-based products is booming. However, meat- and dairy-free alternatives are facing something of a challenge as the nutritional content of products comes under the microscope. We suggest that the intersection between clean label and plant-based...
Consumer attitudes toward dairy alternatives are changing, as trendy dairy-free yogurts, ice creams and milks continue to gain shelf space. According to a recent report from Innova Market Insights on the global dairy alternatives space, the increased...
ADM has a focused process in place for developing meat and poultry marinades to achieve a consumer-preferred flavor and sensory experience and is seeing a growing demand for spicy flavors like chili pepper and smokey chipotle, which bring vibrant color,...
