News & Analysis on Food & Beverage Development & Technology
Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
Reformulation efforts in sugar have been hampered by costs and consumer tastes, research suggests.
Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.
The European Food Standards Authority has clarified its stance on ground flaxseed after UK media reports suggested that the safety watchdog was warning that too much of it could expose people to toxic levels of cyanide.
When it comes to advertising on Amazon, most companies use and see strong returns from search-related sponsorship options, but one digital marketing expert notes the platform has a full suite of underused options that are worth exploring to better drive...
French business magazine Capital has published nine food products approved by a range of well-known rating methods, from nutritional composition-focused NutriScore to processing-driven NOVA.
Talks over the Irish beef sector have concluded with progress reported on some issues although major sticking points remain.
Meet the company making delicious jasmine rice; and at the same time helping to reverse the decline of critically endangered animals. Proof that sustainable business and ecological sustainability can go hand in hand…
Establishing production in the country where ingredients actually grow is key to truly sustainable development, according to chocolatier Fairafric.
Ingredient manufacturers are seeing increasing demand for ‘sustainable’ food products from their customers and consumers in Europe. But what does this look like in practice?
UK start-up Almond has developed an app that rewards shoppers for buying responsible brands, while helping to reduce and offset CO₂e emissions. “In a nutshell, we help consumers reduce their negative impact,” CEO Oliver Bolton tells FoodNavigator.
Reformulation efforts in sugar have been hampered by costs and consumer tastes, research suggests.