Fresh research suggests that, for insect-based foods to catch on in western markets, manufacturers should focus on promoting them as ‘pleasurable’ rather than healthy or environmentally friendly.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.