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Tesco Exchange to help suppliers reduce food waste
Tesco has created Tesco Exchange to allow suppliers to cut down production costs and reduce food waste through donating surplus stock.
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What direction is plant-based foods moving?
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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Nespresso innovates compostable coffee capsules
Coffee giant Nespresso has created a paper-based home compostable capsule that will be piloted from Spring 2023.
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Making plant-based work for pastry chefs
Bethan Grylls speaks to Marike van Beurden, Co-founder of Be Better My Friend, the company behind “the world’s first” 100 percent plant-based butter for professional pastry chefs.
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HelloFresh lands in Spain
Meal kit company Hello Fresh has launched in Spain and says it will use 100 percent Spanish raised beef, chicken and pork in its meal kits.
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The new kids convenience food on the block
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
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The MENA sweet tooth
Bethan Grylls speaks to Tate & Lyle about the innovative ways its reformulating product for the MENA region - and why sweeteners are needed there.
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#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
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Seeds launched into space by IAEA and FAO
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
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How to stand the test of time in the cultured meat market
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
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Scientists extend the shelf life of pasta by 30 days
Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
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Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
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Radnor Hills receives recyclable packaging grant
UK beverage company obtains funding from WRAP Cymru to produce 100 percent recyclable rPET packaging.
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What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
