UK announces £24 million for ‘cutting-edge’ science and fisheries
Government announces first investment from £100 million UK Seafood Fund to boost innovation in the fishing industry.
Archives for September 15, 2021
How new tech can improve margin transparency for food businesses
Food businesses are embracing innovations like automation, drones and ghost kitchens to save time and money and improve the eating experience for their customers.
Kerry talks Niacet acquisition: ‘We have created a global leadership position in the food preservation sector’
Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
Traceability a ‘key enabler of trust, transparency and sustainability’
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
Nomad and BlueNalu tie-up scouts cell-based seafood sales in Europe: ‘We have a responsibility to protect fish stocks for generations to come’
Europe’s largest frozen food company has teamed up with cultivated seafood start-up BlueNalu to explore the introduction of cell-based seafood products to Europe. Nomad will bring a ‘wealth of expertise in fish and seafood’ to the partnership, CEO Stéfan...
Kiwifruit polyphenols may offer prebiotic potential, protect against leaky gut
A polyphenolic-rich extract from kiwifruit peel may reduce intestinal permeability associated with a high-fat diet by boosting the levels of beneficial bacteria in the gut, suggests a new study from China.
The FoodNavigator Podcast: How tech is transforming transparency in palm oil, soy, and coffee
From forced labour to deforestation, FMCGs are committed to eliminating unethical practices in their supply chains. How is food tech helping them get there? In our latest edition of The FoodNavigator Podcast, we talk transparency in global supply chains...
GUEST ARTICLE
Industry insights from NIZO - From biomass to high-value food product: fermented non-meat proteins
Producing proteins from single cell microorganisms is an exciting and fast-growing area in the food industry. But as Fred van de Velde, NIZO’s Expertise Group Leader Protein Functionality explains to René Floris, NIZO Food Research Division Manager and...