News & Analysis on Food & Beverage Development & Technology
Does cultivated meat have a lower environmental impact than conventional meat? Given that no one is yet operating a commercial scale facility, definitive data is not yet available. However, a life cycle assessment (LCA) conducted by Ohio State University...
Nestlé will invest CHF100m ($107m) by 2030 in low-carbon logistics for its three international water brands: S. Pellegrino, Acqua Panna and Perrier.
As feed prices continue to rise, 28 House and Senate representatives have urged the government to introduce relief measures for struggling organic dairies, or risk the industry’s future. We speak to NODPA executive director Ed Maltby to find out more.
Supplementation with some but not all micronutrients may benefit cardiometabolic health, says a new review published in the Journal of the American College of Cardiology. Others may even be bad for your heart.
Recognizing more Americans increasingly weigh products’ environmental impact when shopping, but that it is “impossible” for them to verify related marketing claims, the Federal Trade Commission (FTC) voted unanimously this week to review formally its...
Nordic food innovator Foodiq has developed what it describes as a ‘new ingredient’ targeting plant-based products, fermented fava.
An examination of 23 everyday products found on French shelves detected the presence of nanoparticles in 20 of the samples collected. With contamination found in food, alongside cosmetics and hygiene products, consumer organisation Que Choisir says the...
Seasonal
American candy lovers can now discover what Christmas tradition is most popular in their state with Hershey’s holiday tradition heat map and then use the candy pairing guide to make sure they’re stocking up on the right iconic sweets to help make holiday...
SilicoLife, the Portuguese firm designing optimised microorganisms and novel pathways for biotech applications, has just concluded two Series A fundraising rounds to the total tune of €9.8 million to be invested in 'unmet needs' within the dietary...
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
After eight years of research and development, Joywell Foods has rebranded as Oobli, and unveiled the first food products – chocolate bars boasting 70% less sugar – to feature the sweet protein brazzein.
More studies are required before lactic acid bacteria (LAB) and bacteriocins can be commercialised as a natural alternative to antibiotics and chemical preservatives in meat, say researchers in India and Spain.