News & Analysis on Food & Beverage Development & Technology
In France, a new dairy category has entered the market: a blend of 50% cow’s milk and 50% plant-based ingredients. FoodNavigator investigates.
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it...
A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
Chr. Hansen is leveraging fermentation technology to enhance the perception of sweetness in yogurt products.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...