News & Analysis on Food & Beverage Development & Technology
Friesland Campina’s revamped operational structure will help better meet the needs of North American customers, an executive said at a recent trade show.
Cargill is investing €32m in Europe to add soluble fibers to its existing portfolio of starches, sweeteners and texturizers.
Bakery chain De Grog has become the first company in Europe to use tritordeum malted grain in the bakery sector, and the first company in Belgium to use the Mediterranean grain to create an innovative bread.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
“There’s a new idea emerging that if you have a lot of followers on Instagram and you have a six pack then you are an authority on nutrition and health,” sports nutrition professionals were warned during a nutrition myth-busting conference held in...
Calanus As says it is one step closer to a new technology for more efficient, sustainable and eco-friendly oceanic harvesting of the omega-3 source Calanus finmarchicus.
Flavours and fragrance company Givaudan invited FoodNavigator behind the scenes at its annual Chef’s Council event where international Michelin-star chefs help it explore and develop the tastes and textures set to hit the food and beverage industry.