News & Analysis on Food & Beverage Development & Technology
Japan Bio Science Laboratory has received EU approval of Chalcurb as a novel food ingredient, with EFSA concluding that the ashitaba sap-derived ingredient is safe for use in food supplements at a dose of 35 mg per day.
Confectionery brands are now offering custom experiences that go beyond taste, making every bite uniquely memorable. Here we examine four game-changing trends
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
Fermented fungi-based alternative-protein startup Nosh has secured a “groundbreaking” commercial partnership with leading European sausage producer Zur Mühlen to launch a new single-ingredient meat substitute range.
The food and drinks brands delivering head-turning sustainable tech and novel ingredients innovations are uncovering their secrets and industry insight at an exclusive, free-to-attend digital event.
Paid for and in partnership with Angel Yeast – Fermentation Nutrition
Yeast-based protein hydrolysates are emerging as a key tool towards making large-scale production of cell-cultured meat a reality. How can food manufacturers tap into the latest advances?