News & Analysis on Food & Beverage Development & Technology
No evidence for palm oil-CVD link as compared to other unsaturated fatty acids, FSSAI food testing labs, space food science and more feature in this edition of Science Shorts.
Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM, to...
Barcelona-based start-up Cubiq Foods has developed a mechanical process it claims can convert liquid oils from sunflower to olive oil into solid or semi-solid structured fats that can improve juiciness and reduce saturated fat levels in plant-based...
Denmark-based start-up CheeseItYourself has developed a vegan powder mix that blends with aquafaba to make plant-based cheese.
New insights from Nestlé Research into people who have a natural resistance to weight gain could open up opportunities to develop ‘targeted nutritional approaches’ for weight maintenance.
A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
As we see a shift towards ‘clean’, ‘cultured’ and ‘lab-grown’ meat, what does this mean for the popularity of traditional meat consumption? Has the new meat revolution really taken off? And is it the end of meat as we know it today? We take a look with...
The path forward for the sale of CBD consumer products in Latin America may be constrained by high price points and the region's patchwork of regulations, but a few countries are setting the stage for a CBD retail market, according to Brightfield Group's...