The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
IFF-LMR, a subsidiary of International Flavors & Fragrances (IFF), hopes to build food industry awareness of Peru Balsam as a “warm and sensual” source of “brown notes” having secured FairWild certification for the ingredient.
Alpro has quietly increased the proportion of European soy used in its products to 60%. It’s a sensible move given that soy supply chains are under severe scrutiny.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Spreads brand Lätta, owned by Upfield, has come under fire for its palm oil content after being named “Årets matbluff” – meaning “food bluff of the year” – by Swedish consumer association Äkta Vara.
Zelfo Technology is working alongside European food makers to give a “second life” to by-products of food production. The group is currently working with fruit and vegetable side-streams for the development of safe, sustainable packaging alternatives...
Europe is heavily reliant on imports of soy – both to feed its livestock and consumers’ appetite for plant-based diets. However, food brands are beginning to realise that this crucial commodity comes with a heavy footprint.
The authors of a new international report have called for “strong global actions” to curb “food industry excess” and develop a holistic response to obesity, malnutrition and climate change.
Unsalted nuts, pulses and wholegrains have been added to France’s dietary guidance, which in 2019 also promotes environmental sustainability and consideration of the Nutri-Score label system.
