Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
The renewed appreciation for slower, traditional bread-making and bakery techniques is a rapidly rising trend. However, it’s the use of social media by savvy bakers that is really bolstering the segment.
While the EUDR aims to influence global action on climate change, a new study has explored the cost implications that could be passed on to the consumer.
Two powerful soy trade groups, the Brazilian Association of Vegetable Oil Industries (ABIOVE) and the Brazilian Association of Soybean Producers (APROSOJA), report on their members' preparedness for the EUDR.
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
Upcycling curbs food waste and supports the circular economy. But it also comes with a unique set of challenges, which we’ll explore at Climate Smart Food 2024.
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
As regen ag continues to gain momentum as a leading model for sustainable agriculture, a European study shows that consumers are curious to learn more. But the survey also serves to illustrate that the food system cannot be easily fixed. It faces complex...
With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
Adding mulberry fruit extract (MFE) to carbohydrate-rich meals may reduce postprandial glucose (PPG) and insulin (PPI) responses in individuals with type 2 diabetes, according to new research.
Ireland's enteric emissions are at their lowest level since 2018 while GHG from manure and soils have been consistently decreasing. What’s driving this?
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
The EUDR deadline is now less than five months away. But as the 30 December date looms on the horizon, we wonder if there are commodities missing from the list, in particular, maize.
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
The European Commission (EC) has published regulation allowing iron caseinate from milk, made by Nestlé, to be added to dietary supplements from this month (July 2024) after gaining Novel Food approval last year.
The French cheese company will leverage artificial intelligence to come up with unique recipes while achieving end-to-end efficiency gains across its global value chain.
Carlsberg will create a UK beverage heavyweight across beer and soft drinks with its acquisition of Britvic: with the two companies announcing this morning that they have reached an agreement on the terms of the transaction.
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
With AI at the helm, the confectionery industry is entering a new era of innovation and efficiency, transforming everything from product creation to personalized marketing strategies. Here's how
Eco-Score aims to inform consumers about the environmental impact of a product. But can it positively influence their perceptions in other areas? In other words, does it create a halo effect?
Yes, its broad principles offer a promising path towards sustainable nutrition and food security for the future. But without a standard definition regen ag risks becoming a soon-disregarded fad, it has been warned.
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
