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In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
The EU has approved Magtein as a novel food, granting exclusive rights to its market in the region for five years.
2 January 2025 | By Nordson Measurement & Control Solutions
Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.
Reflecting on the challenges and opportunities in reshaping food systems, Richard Zaltzman, CEO of EIT Food, explores 2024's key lessons.
In this final episode of 2024, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year.
In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
Tate & Lyle's new report reveals nine key trends, providing insights for brands and manufacturers to innovate and optimise food texture.
In this week's episode, Assistant Editor Ben Cornwell sits down with Briony Mansell-Lewis, Managing Director for Food Matters Live, to discuss the importance of live events in shaping the food industry's future
A cocoa-flavoured soy drink enriched with edible bird’s nest hydrolysates shows promising functional benefits for managing hypertension, diabetes and satiety.
New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
Construction work has started on Heineken's new global R&D Centre in the Netherlands, set to open in mid-2025.
The supermarket chain is making strides in tackling food waste with a new line of beers crafted from surplus food items.
