News & Analysis on Food & Beverage Development & Technology
In this edition of FoodNavigator’s NPD trend tracker, we take a look at food giant Nestlé’s expansion in the plant-based and lactose-free space, a limited edition plant-based ‘chicken’ katsu curry, and the launch of an alcohol-free beer made with fungi.
Scientists claim to have found a ‘new way’ to boost the antioxidant properties of milk chocolate: by combining it with waste peanut skins.
The concept allows London-based start-up Erbology to better understand what its customers want, and ultimately, make a better product for them, co-founder Irina Turcan tells FoodNavigator.
Tyson Foods completed the ‘transformational’ acquisition of BRF’s European operations last year. FoodNavigator speaks to regional president Brett Van de Bovenkamp to learn more about the company’s ‘aggressive growth agenda’.
Italian researcher Dr Giuseppe Iannella, says he has developed a new method for making cheese from camels, donkeys and horses feasible.
The Dutch Advertising Code Commission (Stichting Reclame Code) is warning the creators of an Instagram post that claiming mushroom nutrients can strengthen the immune system and are antiviral will not be tolerated.