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      <image:caption><![CDATA[Nick Hampton: 'Today’s announcement represents the next phase in the evolution of Tate & Lyle...' Picture credit: Tate & Lyle]]></image:caption>
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      <image:caption><![CDATA[Meat and plant-based burgers are found to have significant nutritional differences / Pic: GettyImages-Barmalini]]></image:caption>
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      <image:caption><![CDATA[Scientists have converted plastic into vanillin with E coli. Image: Getty/Sally Anscombe]]></image:caption>
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      <image:caption><![CDATA[The price of locust bean gum (carob bean gum) "is on a steep, almost exponential increase," say hydrocolloid market watchers. Picture: GettyImages-bokeh105]]></image:caption>
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      <image:caption><![CDATA[Picture credit: GettyImages-ValentynVolkov]]></image:caption>
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      <image:caption><![CDATA[Solar Foods is producing protein with just electricity and air]]></image:caption>
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      <image:caption><![CDATA[GettyImages/Clara Bastian]]></image:caption>
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      <image:caption><![CDATA[Source: Getty/ Ralf Liebhold]]></image:caption>
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      <image:caption><![CDATA[Picture credit: Webb Chappell]]></image:caption>
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      <image:caption><![CDATA[Bacteria found in Nem Chua could meet greater demand for natural alternatives to artificial food preservatives, say scientists. Image Getty/surokuma]]></image:caption>
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      <image:caption><![CDATA[Plant-centred diets offer heart health benefits / Pic: GettyImages-Lightfield Studios]]></image:caption>
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      <image:caption><![CDATA[L-R: Geltor co-founders Alex Lorestani and Nick Ouzounov (picture credit: Geltor)]]></image:caption>
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      <image:caption><![CDATA[How does insect protein stand up against the 'gold standard' milk protein? GettyImages/andrewburgess]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/06/02/Scientists-hail-long-awaited-discovery-of-naturally-derived-cyan-blue-colourant/</loc>
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      <image:caption><![CDATA[Image provided by Rebecca Robbins/Mars Wrigley Global Innovation Center]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/05/28/Innophos-develops-new-ingredient-solution-for-bacon-processing/</loc>
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      <image:caption><![CDATA[Chromologics founder Gerit Tolborg discouvered a novel group of fungal pigments during her PhD work / Pic: Chromologics ]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/05/24/Leveraging-super-microorganisms-to-eat-fruit-stickers-and-plastic-bags-in-organic-waste/</loc>
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      <image:caption><![CDATA[Researchers in Italy have identified microorganisms that 'eat' polyethylene-based plastic. GettyImages/Olga Berezhna]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/05/20/Cargill-receives-GRAS-no-objections-letter-from-FDA-for-EpiCor-yeast-fermentate-as-ISAPP-defines-postbiotics/</loc>
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      <image:caption><![CDATA[Unlike probiotics, which are ‘live’ microbes, postbiotics are not ‘live’ and can be used in a wider variety of food & beverage applications. Picture credit: Cargill]]></image:caption>
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      <image:caption><![CDATA[Picture credit: Terviva]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/05/19/Industry-insights-from-NIZO-Improving-the-sensory-experiences-of-plant-proteins/</loc>
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      <image:caption><![CDATA[NIZO looks at boosting the sensory profile of plant-based proteins / Pic: GettyImages-vaaseenaa]]></image:caption>
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      <image:caption><![CDATA[Image: Getty/bonchan]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/05/13/Extreme-weather-harming-UK-food-production-but-adaption-efforts-slow-in-coming/</loc>
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      <image:caption><![CDATA[Pic: GettyImages-fotokostic ]]></image:caption>
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      <image:caption><![CDATA[Getty/Deagreez]]></image:caption>
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      <image:caption><![CDATA[Arbiom wants to take on the staple crops currently used in plant-based innovation such as wheat and soy / Pic: GettyImages-Barmalini ]]></image:caption>
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      <image:caption><![CDATA[Researchers in Denmark have sought to develop a profitable and sustainable way to extract calcium, collagen, and flavours from shrimp waste. GettyImages/dontree_m]]></image:caption>
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      <image:caption><![CDATA[Photo Credit: Getty Images / Yevgeniy Drobotenko]]></image:caption>
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      <image:caption><![CDATA[Currently, residual raw material is either further processed into feed or disposed of as waste. Image source: Nofima Institute]]></image:caption>
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      <image:caption><![CDATA[Incredo cocoa hazelnut spread contains 8g added sugar (vs 19g for Nutella hazelnut spread). Picture credit: DouxMatok]]></image:caption>
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      <image:caption><![CDATA[Perfect Day founders Ryan Pandya and Perumal Gandhi. Picture credit: Perfect Day]]></image:caption>
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      <image:caption><![CDATA[Turing AI addresses the 'data trap' with a single, integrated, learning system for faster and more effective product development / Pic: GettyImages-Kwangmoozaa]]></image:caption>
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      <image:caption><![CDATA[Getty/plyaset]]></image:caption>
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      <image:caption><![CDATA[Picture credit: Mission Barns]]></image:caption>
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      <image:caption><![CDATA[Getty/ Kerkez]]></image:caption>
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      <image:caption><![CDATA[Photo credit: Memphis Meats]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/04/01/Sodium-reduction-When-it-comes-to-salt-perception-size-matters-says-MicroSalt/</loc>
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      <image:caption><![CDATA[Picture credits: GettyImages/Thinglass (left) and MicroSalt Inc (right)]]></image:caption>
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