News & Analysis on Food & Beverage Development & Technology
A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector.
The world’s first commercial octopus farm is continuing to cause controversy.
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
Singapore-based WhatIF Foods looks to bring its line of products derived from the bambara groundnut to a wider audience in the coming year, focusing on educating consumers about the legume’s benefits and appealing to the “climate anxious GenZ consumer,”...
The Dutch multinational dairy cooperative FrieslandCampina has built a new facility to increase its lactoferrin capacity by 60 metric tonnes per year, to help meet rising global demand.