What does the future have in store for the food industry? We spoke to Ernst and Young’s Rob Holston, global consumer industries advisory lead, to hear his thoughts on the top trends and technologies at play.
Nestlé has announced two new tie-ups in the plant-based space. The Swiss food group has said it will work with ingredient supplier Merit Functional Foods and its technology partner Burcon NutraScience to ‘accelerate’ the development of ‘nutritious and...
Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.
Foods for Tomorrow, the Spanish creator of the plant based Heura meat analogue line, discusses its global growth ambitions and gastronomic style of product innovation.
Mount Mayon wants to bring Filipino snack the pili nut to the world. The company believes its unique processing technique, award-winning flavours and impressive health credentials will mean this nut can crack the healthy snacking market.
Big food companies are lagging on their commitments to eliminate the environmental damage being caused by the palm oil supply chain, according to the Worldwide Fund for Nature (WWF).
What novel food applications are manufacturers pushing for authorisation? According to Chair of the UK’s Advisory Committee on Novel Foods and Processes, Professor Peter Gregory, emerging trends include sustainability, meat analogues, and ‘healthy’ foods.
Nestlé has said it will invest up to CHF2bn (€1.9bn) to ‘lead the shift’ from virgin plastics to food-grade recycled plastics and develop ‘innovative sustainable packaging’.
Researchers in Europe are concerned about the increased levels of herbicide residues found in harvested plants and food products, which they associate with the use of glyphosate-resistant soybeans.
Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
