Spanish pork industry trade body Interporc has stressed the importance of the hotel, restaurant and café (HORECA) sector to help recovery once the coronavirus pandemic has passed.
This week's edition of the FoodNavigator new product trend tracker spotlights an upmarket take on the humble ice cream sandwich from Pierre Hermé and a new plant-based egg replacement leveraging aquafaba. Here are some innovation highlights from...
Gene editing, like genetic modification, is a technology that has attracted a fair amount of skepticism from European regulators and citizens. However, proponents argue that it will be an invaluable tool in the construction of a future-fit food system....
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.
