News & Analysis on Food & Beverage Development & Technology
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
A French study linking increased cured meat consumption with increased risks for asthma sufferers has been strongly rebuked by the North American Meat Institute (NAMI).
CCL Industries (CCL) has entered into an agreement to acquire Innovia for approximately $1.13bn, expected to close Q1, 2017.
Poultry processor Plukon Food Group has continued its European expansion by entering into an agreement to acquire French chicken business Duc Group for an undisclosed sum.
This year has not had one dominate theme like some others but it has been no less important for the food safety and quality control landscape.
Exclusive
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Exceeding recommended levels of red meat does not seem to make a difference to blood pressure and blood cholesterol - at least in the short-term, a review has concluded.
In 2016 15% of new food products launched in Europe employed themes concerning texture combinations – often on well-established product types such as yoghurt. FoodNavigator looks at some of the strongest product categories riding the texture wave into 2017.