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Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
Growing trends towards vegetarianism and veganism have made a dent in the global food market.
Vegan barbecues, black bean chipotle, better-for-you ice cream and exotic crisps could all make an appearance in consumer habits this summer.
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Using a texture analyser that mimics the human jaw, Agriculture & Horticulture Development Board experts have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.
Scientists in China have bred a line of low-fat pigs that fare well in cold temperatures, a new friend to the consumer's waistline and the farmer's wallet. But it doesn't seem likely they'll take in America.
A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.
Until now, farmers have had to inspect the quality of soybean harvested, bringing work to an abrupt halt. But thanks an international research collaboration, all that seems set to change.
Research concludes that far from an exercise in apathy, behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.
A major new report has warned that global pensions and savings funds could face a serious bout of "financial food poisoning" due to poor standards of food safety, antibiotic use and environmental management in the Asian meat, dairy and seafood sector.
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
