News & Analysis on Food & Beverage Development & Technology
Does the word ‘mocktail’ accurately describe a non-alcoholic cocktail - or does it make it sound like an inferior counterpart? Does ‘teetotal’ do a good job of explaining alcohol-free - or does it smack of puritanism and prohibition? Nomenclature is...
Due to informality, lack of contracts, lack of unionisation and low awareness of workers’ rights, many banana workers do not earn a living wage. A range of UK retailers, including Sainbsury’s, aim to challenge this.
Commodities
Love may be in the air this Valentine's Day – but so is the eye-watering price of cocoa on the market, making the cost of the key ingredient in chocolate more expensive than ever, according to analysts.
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
The importance of dietary fibre for a healthy gut has been hailed for years now. But is it also the secret to a healthy brain?
The costly nature of microbiome testing to provide personalised recommendations means brands should ensure added value with effective translation and follow-up services to support users to reach health goals.