News & Analysis on Food & Beverage Development & Technology
It is important not to mislead consumers with sustainability claims. However, fears of inadvertently misleading consumers can, according to findings from a recent roundtable, contribute to ‘greenhushing’, when companies fail to share progress in...
Academics claim that a newly-developed starter culture could help ripen cheeses such as cheddar and gouda almost twice as fast, paving the way for more efficient and sustainable cheese production. “There are practically no downsides,” the lead researcher...
Between recent acquisition and slumping unit sales, the plant-based meat alternative (PBMA) market faces headwinds as consumers shift to less expensive proteins in the face of economic pressure, though all might not be lost for the category, Mintel...
Nanotechnology – when matter is manipulated at the microscopic level – has the potential to be transformative in many fields. One of these fields is agriculture.
Tyson Foods will shutter four more chicken facilities as part of a “bold,” multi-point plan to improve its performance, which has struggled for years to balance supply and demand and navigate falling prices and higher costs.
Recent landmark cell-based meat applications in Europe are ‘more good news’ for the region’s food tech, says Meatable.