News & Analysis on Food & Beverage Development & Technology
From kefir to kimchi, sauerkraut to kombucha, fermented foods are trending. Nick ‘The Pickles Man’ Vadasz puts this down, at least in part, to increased consumer awareness around gut health and the microbiome.
Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...
This week’s look at new food launches features an important listing for Europe’s first matcha green tea-powered canned energy drink, while Spain’s Cauliflow is also strengthening its retail presence.
Does the legislation have legs or is it just for optics? Stakeholders agree the bills are a step in a positive direction, but what impact they will have, if any, is yet to be seen.
In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...
Precision fermentation is emerging as one of the buzziest technologies in food, and even though it has been used safely for decades without raising eyebrows, new uses and broader awareness are prompting consumer questions that if left unanswered could...
After nearly 40 years with the same look, McCormick’s red-cap business of spices and herbs is getting a shake-up with a new bottle and packaging, as the company tries to tap into consumer demand for freshness and more sustainable products, Nikki French...
Natural Products Expo West
With the increasing demand for functional beverages, Uncle Matt's is preparing for a year of product innovation in the organic juice space at the same time that it navigates another challenging season for citrus sourcing, as brand CEO and founder Matt...
Legislators should focus on assisting dairy farmers shift toward production of alternative proteins, instead of commending the DAIRY PRIDE Act, food awareness organization ProVeg International suggests.
Paid for by T. Hasegawa USA
Cheese is a $28 billion industry in the U.S. and poised for growth, but how do you innovate in a category that is driven by familiarity and comfort? Thanks to advancements in flavor technology and science, brands are developing new ways to serve-up more...
A review has examined the role of gut health promoting supplements, such as probiotics and omega-3 fatty acids, in modulating cognitive health, with calls for personalised interventions.
Placing focus on staple food trade with regions such as the Middle East and Africa, as well as diversifying its ingredient supply, have been crucial steps for Ukrainian firm Vtc Trade to enjoy business success since the Russia-Ukraine war broke out.
An increasing number of young consumers are looking for novel alcoholic drinks in low or zero ABV formats, and are willing to pay a premium for the pleasure, say industry experts.
Nestle Malaysia has vowed to continue its progress in environmental and business sustainability areas such as renewable energy, recyclable packaging and plant-based product innovation even amidst current global economic instability.
Prolonged whole egg supplementation has been found to positively impact adolescent growth by promoting HDL-cholesterol and health-promoting bacteria growth, according to a study on Thai rural children.
Paid for by Kemin Food Technologies Asia
Food manufacturers’ solution to achieving that perfect slurp and mouthfeel and revolutionizing noodles to answer global demands, a new series of instant noodle quality improvers enhances texture, mouthfeel, and shelf life.
In paid partnership with QAD Redzone
Attracting and retaining a workforce that is engaged, connected and empowered is a challenge in the manufacturing industry. Is a digital transformation the answer?