Archives for March 5, 2020

Could ‘hybrid’ products meet booming flexitarian demand?

Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products,...

Waste bread used to feed microbes for fermented foods: ‘The technology is extremely simple’

Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.

Fragmenting flavours landscape presents huge opportunity -- but in smaller pieces

Demand for natural flavours and flavouring materials in food and beverages in Western Europe is up by 7.5% year-on-year and worth nearly €5bn, according to market data from Foodtrending.

International meat bodies urge IPCC to re-evaluate emissions measurement

The international agricultural industry has joined forces to urge the Intergovernmental Panel on Climate Change (IPCC) to evaluate the more accurate global warming potential (GWP) metric of GWP*/GWP used to measure the contribution of short-lived...

Scotbeef expands its pulled meat products for premium retail sector

Thanks to the success of its beef ribs, lamb shoulder and brisket in authentic sauces and demand for street food, Scotbeef is expanding its pulled meat ranges for the premium retail sector.

Niche growing on the back of demand from health- and animal-conscious

Australian camel’s milk surprising many with its growing popularity

Most Australians don’t know that they share a continent with the world’s biggest feral camel population.