Archives for June 5, 2023
What’s next for the meat alternatives category? Hear from Redefine Meat, Millow, DTU and more
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
Self-diagnosing dietary problems puts consumers at risk of nutritional deficiencies, UK dieticians warn
Increasing numbers of consumers are diagnosing themselves with “gluten intolerance” when they’ve just eaten too much bread or pasta.
Soup-To-Nuts Podcast: Cultivated meat must embrace ‘more nuanced commercial strategy’ over ‘single-note’ sustainability mission for long-term success
While the cultivated meat industry has overcome significant upstream processing and regulatory hurdles in the past year, new market research suggests startups still face notable downstream food manufacturing challenges that could place them – along with...
Givaudan releases AI Customer Foresight platform, focuses on digital transformation in 2025 strategy
Swiss-based flavor house Givaudan is using AI-based capabilities with its Customer Foresight platform to predict upcoming market trends and provide opportunities to co-collaborate with CPG brands on new and innovative food and beverage products, Nandita...
Sweets & Snacks Expo
Study reveals consumer preference for softer gummies over traditional gelatin-based varieties, says Cargill
Cargill's consumer preference study revealed that despite the widespread popularity of gelatin-based gummies, participants overwhelmingly favored a softer gummy texture made from alternative ingredients like pectin or tapioca.
Alternative protein startups converge in NYC at Future Food-Tech Alternative Proteins
Animal agriculture accounts for more than half of all green house gas emissions from the food system, but asking consumers to cut back for the sake of the environment likely won’t go very far given demand for high quality protein is on the rise as the...
Regulators are set to take a hard-line approach to greenwashing: Three key steps to avoid risking severe reputation damage
Leatherhead Food Research advises food producers - including those in the bakery and snacks sectors - to act now to assess the potential impact of the European Commission’s proposed Green Claims Directive on their products.
NPD Trend Tracker: From lemongrass lager to Wall’s sausage roll revamp
Our latest NPD Trend Tracker takes in a low alcohol lager made with lemongrass, while Wall’s Sausage Rolls announce biggest relaunch in the brand’s history. Scroll through the photo gallery for more…
Alternative protein made from brewer’s spent yeast scales up production
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
2023 Top Global Flavors – Multilayered and Complex
Paid for by Symrise North America
Global food trends for 2023 have become defined. Across different regional cuisines there is a specialization of regions and a rising complexity in the ingredients used.
Functional ingredients key to attracting busy, health-conscious consumers through holistic nutrition offerings
As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.
Snack industry leaders to meet with US lawmakers to discuss SNAP nutrition
Snac International’s annual Legislative Summit - taking place on 6-7 June in Washington, DC - will address pressing key policy issues that are shaping the snack food industry.
Global consumer survey reveals multifunctionality top of the agenda
Global consumers are highly aware of the fact all elements of health are interconnected so multifunctionality is the top health claim they are looking for in products, according to Nutiani’s Global State of Health and Wellbeing report.
Fighting obesity: Current methods limited by poor long-term effectiveness, could gene therapy be the answer?
Obesity and associated metabolic disorders are a rising global health and social issue. But with current approaches limited by their poor long-term effectiveness (as well as potential side effects and surgical risks), researchers believe gene therapy...
Upfield prepares for dairy parity with plant-based butter, cream and cheese: ‘Only technology will close the gap in taste and texture’
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
Strengthening supplies: Japan looks to international food trade collaborations in latest bid to beef up food security
Japan recently inked several new food trade agreements with the governments of Bangladesh and Canada as it seeks to improve food security in the wake of the ongoing Russia-Ukraine war.
Regulatory approval and cost control are key barriers to cultivated meat development in China – Jimi Biotech
China-based cultivated meat firm Jimi Biotech foresees that it will take a few more years before the alternative protein obtains regulatory approval in the country, although it is optimistic about investor interest and consumer acceptance.
FAO Exclusive Part II: Food tech and sector innovation vital for APAC to overcome ‘peculiar’ food supply and climate vulnerabilities
The Asia Pacfic region has a number of ‘peculiarities’ that make it more vulnerable to food supply and climate change risks than many other regions, meaning that quicker and more multiplicity in food solutions are needed, according to the UNFAO.
Collagen peptide reduces post-exercise muscle soreness, fatigue in middle-aged men – RCT
The supplementation of collagen peptide has shown to reduce exercise-induced muscle soreness and fatigue in middle-aged men, making it a potential sports nutrition candidate, said researchers from Japan.
Molecular Mixology: How flavor science is shaking up the cocktail category and helping consumers beat the heat with a refreshing sip this summer
Paid for by T. Hasegawa USA
Warm summer months are perfect for refreshing fruity cocktails and other alcoholic beverages. While a tough economy is tightening consumer spending this summer, the flavor industry is driving innovation with a seasonal twist on classic cocktail recipes...