Spanish pork industry urges long-term focus on HORECA sector
Spanish pork industry trade body Interporc has stressed the importance of the hotel, restaurant and café (HORECA) sector to help recovery once the coronavirus pandemic has passed.
Archives for May 4, 2020
NPD trend tracker: From a fancy ice cream sandwich to plant-based egg replacement
This week's edition of the FoodNavigator new product trend tracker spotlights an upmarket take on the humble ice cream sandwich from Pierre Hermé and a new plant-based egg replacement leveraging aquafaba. Here are some innovation highlights from around...
CRISPR genome editing to address food security and climate change: ‘Now more than ever we are looking to science for solutions’
Gene editing, like genetic modification, is a technology that has attracted a fair amount of skepticism from European regulators and citizens. However, proponents argue that it will be an invaluable tool in the construction of a future-fit food system....
‘Smarter packaging’ to tackle food waste ‘better for climate’ than eliminating plastics: Study
A new study suggests that ‘smarter packaging’ and smaller pack sizes could be better for climate change than going plastic-free because they help consumers reduce food waste.
Coronavirus: ‘Significant link’ found between dietary selenium and cure rate
Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...
Ingredion launches polyol sweetener to tap health-conscious trend
Ingredion EMEA has launched its first polyol sweetener -- ERYSTA Erythritol – to enable manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
Plant-based ingredients: a budding hangover cure?
A 2009 study at Newcastle University claimed the best cure for a hangover was a bacon butty. But new research published online in BMJ Nutrition Prevention & Health suggests eating fruits, leaves and roots may help to relieve symptoms of too much alcohol.