List view / Grid view
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
UPSIDE Foods has announced a range of follow-on products made using animal cells after the FDA approved its cultured chicken in 2022.
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
Joshua Minchin and Grace Galler speak to the National Sheep Association about the popularity of lamb and to NOMO about its strategy behind innovating chocolate in the free-from and vegan categories.
The Ministry of Agriculture has granted Nutrition Technologies permission to export its insect meal and oil from Malaysia into EU and UK markets.
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
A team of scientists have created a paper-based sensor that can reportedly detect the presence of pesticides in food “quickly and cheaply”.
PepsiCo has announced that Pepsi will be changing its logo and identity system in North America in Autumn 2023.
The FDA has outlined an immediate national strategy that has been created to increase the resilience of the infant formula market in the US.
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
A scientist is developing an egg-based coating for fruit and vegetables that he says “could help to improve access to fresh produce in food deserts”.
