‘An investment in knowledge pays the best interest’: Calls for improved learning within industry to keep pace with ‘seismic’ advances
EIT Food discusses its new scheme to boost lifelong learning in the food sector.
Archives for February 10, 2022
Study shows the potential of pea isolate as a 'high-quality protein'
Roquette’s pea protein isolate displayed a well-balanced indispensable amino acid composition associated with a high digestibility.
Sports nutrition flexes its muscles to stamp out non-compliance: ‘Third-party certification has significantly enhanced industry reputation’
A sector once plagued by ‘suspicion’ and ‘failed doping tests’ is turning the tide on non-compliance thanks to voluntary third-party certification programmes.
Research
Balanced diets with 'a little indulgence' are key trends in snacking motivations
A new global consumer trends study examining year-over-year insights on how consumers make snacking decisions reveals that mindfulness and wellbeing considerations are increasingly important in snacking.