Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
UK-based bio-tech business Clean Food Group has announced a further £2.3 million in funding to accelerate the commercialisation of its sustainable oils and fats technology
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives.
The Israeli biodegradable plastic packaging specialist has unveiled an innovative compostable film – which acts as a laminate for the so-called ‘caustic’ properties of salty snacks – at London Packaging Week.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
The supplier says its innovations with different levels of oils and fats can assist the food industry in its quest to balance nutrition with taste and indulgence.
Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
Bad oil is bad for your health. Frying oil producer AAK Foodservice has published research looking at why choosing the wrong kind of oil can be a risk to health, as well as the reputation of a food business.
Agri-food giant Avril says the purchase of German lecithin and phospholipids producer Lecico improves its position in the specialty ingredients market.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
Danisco is introducing a new enzyme for vegetable oil refiners which is claimed to increase yield during refining and enable more sustainable use of water and energy.
UK company, TasteTech have developed a new method for processing
paprika and turmeric spices. The method is a controlled release
encapsulation, whereby...