News & Analysis on Food & Beverage Development & Technology
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat...
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
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How are new sequencing technologies, combined with multidisciplinary expertise, making it possible to identify microbes in hours instead of weeks, and significantly speed up investigations into how they got into your food or ingredient?
No longer a lumbering giant when it comes to R&D, Nestlé significantly increased its number of new product launches and number of patents in priority areas by simplifying its innovation process, fostering an entrepreneurial culture and collaborating with...
Lallemand is joining the steering committee of the Grand Défi Ferments du Futur, a ‘highly strategic’ program that aims to accelerate research and innovation in ferments and fermented foods to meet the challenges of agronomy, an ecological transition and...
We investigate the hues on suppliers’ radars and ask about the factors driving these colour trends.