Study supports protein-boosting power of mealworm powder for extruded snacks
Powder from yellow mealworm larvae may boost the protein content of an extruded cereal snack and boost the microstructure of the products, says a new study.
Archives for February 22, 2018
Russia looks to export opportunity for halal venison
A recently opened slaughterhouse in northern Siberia has been certified to sell venison in accordance with Islamic standards (halal) and is currently in negotiations to export commercial batches of premium cuts to Iran and the United Arab Emirates (UAE).
EU food exports 'holding strong'
EU food exports are “holding strong” with a 5.1% increase in value in 2017 compared to the previous year, according to a Commission report.
France Biotech uniting agronomy, nutrition and health for innovation
France Biotech, the French federation of entrepreneurs in life sciences, wants to accelerate innovation in the areas of agronomy, nutrition and health through the formation of a new work commission: the Agro Nutri Santé Commission.
KaDeTe: Berlin’s first ‘start-up supermarket’
The world’s first ‘start-up supermarket’ KaDeTe will open in Berlin next month. But what exactly does this mean and what will it bring to the market? FoodNavigator speaks to founders Franziska Schetter and Ola Klöckner to find out more.
Meat groups hold talks with regulators to protect consumer trust
Meat industry trade groups and regulatory agencies have met after a series of non-compliances with food hygiene regulations at cutting plants.
What's the cost of rising demand for superfoods?
Demand for superfoods like avocados and blueberries has exploded in recent years. But what's the impact on global food dynamics and can production keep up with demand? A Rabobank analyst weighs in.
FOOD PROTEIN VISION 2018 PREVIEW - MARCH 6-9, AMSTERDAM
Healthy ageing, healthy business: Protein for Life set to help industry NPD
Increasing protein intake in older adults will require an industry response that covers new approaches to product packaging, palatability and nutritional profile during the new product development stage.