News & Analysis on Food & Beverage Development & Technology
Denmark-based Wholifoods has developed a crispbread using cricket flour that is rich in vitamin B12, omega-2 and iron, in a move it hopes should help normalize insect consumption.
Specialty nut and seed oils from the Amazon, such as murumuru, could be used to replace cocoa butter or to boost the nutritional profile of products such as margarine, Brazilian researchers say.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.
Processor JBS is hoping to unlock the potential of the growing Arab market with a strong presence at this year’s Gulfood show in Dubai.
The European Parliament has called on the EU and its member states to better enforce existing rules on protecting transported animals and penalise all offenders.
Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.