News & Analysis on Food & Beverage Development & Technology
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
Eating high fibre foods may reduce the effects of stress, according to new research published in The Journal of Physiology.
KiSS UK, part of REG Chemicals, has developed a line of flavour modulators that, it says, address the three main challenges of sugar reduction: sweetness, aftertaste and mouthfeel.
Preventative and personalised nutrition brings enormous opportunity but only addresses health needs of a small population segment, warns the president of human nutrition and health at DSM.
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
Global collagen producer Devro has posted a rise in profit but a drop in revenue for the first half of the year.
EXCLUSIVE
Netherlands-based business Vivera has told GlobalMeatNews it has received requests from Australian and US retailers to stock its plant-based meat lines.