News & Analysis on Food & Beverage Development & Technology
Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments and...
More than 70% of German and Swedish consumers liked appetizer spreads made with fermented yeast ingredients, claims the NextGen Proteins project.
A cultivated chicken cell line has not only met kosher standards for the first time, but the world’s largest kosher certification body has recognised cultivated meat as both kosher and meat.
Coca-Cola Europacific Partners (CCEP) has announced an investment into carbon conversion research: eying up the potential to create more sustainable packaging materials.
A new systematic review and meta-analysis conducted by supplement manufacturer Balchem concludes ferrous bisglycinate supplementation in pregnant women results in improved haemoglobin status and a 64% lower rate of side effects compared to other iron salts.