News & Analysis on Food & Beverage Development & Technology
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.
A recent study raises concerns that maternal exposure to low and no-calorie sweeteners could have adverse health implications for babies – but the findings have been rebutted by the International Sweeteners Association (ISA).
The North American Meat Institute (Meat Institute) and the British Meat Processors Association (BMPA) have signed a memorandum of understanding ahead of trade negotiations between the two countries.
European consumers are increasingly favouring locally sourced and manufactured food products - a trend that German manufacturer Settele has responded to with a line of organic regional specialties. Elsewhere, France's Supermarché Match rolled out fresh...
Editor's Spotlight: Startup Focus
The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are...
Cargill has launched a new range of plant-based patty and ground products for the foodservice and retail sectors.