The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.
Precision agriculture provides many benefits for farmers and can help suppliers manage food. But with a myriad of issues, including regulation and farmer adoption, will we ever see widespread use?
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
As ageing population numbers rise in Europe, an opportunity is opening in food and beverage. How can industry best tap into the ‘healthy longevity’ trend?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
Using satellite imagery to detect plant fluorescence, researchers have developed a way to predict crop yields that can potentially be used widely in developing countries.
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping a key protein intact.
Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
