Latest News in the food Industry
Blogs
Timeline: Impacts of COVID-19 on the global food industry
30 Mar 2020
The number of cases of COVID-19 continues to climb, with more than 723,000 confirmed cases and 34,000 deaths worldwide as of March 30.
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Beyond plants: Is the future in microbial protein?
29 Mar 2020
Plant proteins may be among the hottest topics in the food industry right now, but another group of alternative proteins is emerging, based on microbial sources, such as algae, fungi and bacteria.
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Covid-19: Food companies turn to online platforms amid social distancing
28 Mar 2020
Web conferencing and other online platforms have surged amid global advice to practise social distancing as the novel coronavirus outbreak continues. How are food companies making the most of online tools to reach their customers?
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Newly discovered plant pigments could hold food industry promise
23 Mar 2020
The discovery of a new class of natural colours could lead to more vibrant and stable colourings for foods and beverages. Is this the breakthrough the industry has been waiting for?
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Coronavirus: Supply chains under scrutiny
22 Mar 2020
Covid-19 will reveal holes in the relative resilience of companies’ supply chains, as the global and interlinked nature of the food industry is laid bare.
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Unscrambling the myths around eggs and heart health
15 Mar 2020
Yet another study has suggested no link between moderate egg consumption and heart disease risk, but despite research repeatedly finding little association between dietary cholesterol and blood cholesterol, many consumers continue to link eggs with hea...
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New textures make plant proteins more like meat
15 Mar 2020
New processing technologies are making the texture of meat alternatives more realistically meat-like than ever before, as manufacturers and consumers alike focus on texture as well as taste.
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Sugar remains top concern for consumers
9 Mar 2020
Avoiding added sugar is the number one concern for consumers when using front-of-pack labelling to choose healthier foods and drinks, a new study suggests, while excess saturated fat and salt are less likely to influence purchase decisions.
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Targeting texture in indulgent foods and drinks
9 Mar 2020
Despite consumer assertions that they want healthier foods, sales of indulgent products continue to grow, providing opportunities for creamy, crunchy and contrasting textures in various categories.
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Natural blue: the quest for the holy grail of food colours
2 Mar 2020
The colour palette for naturally sourced food colours has become increasingly diverse, but blue colours have remained challenging. What options are available to food and beverage manufacturers?
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Blockchain uptake on the rise for secure food supply chains
2 Mar 2020
Blockchain technology has been hailed as a way to improve transparency in food supply chains, and it is now being adopted by a growing number of companies.
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The changing face of quinoa production
24 Feb 2020
Quinoa has gone from a relatively unknown pseudo-cereal to a commonly used “superfood” in western markets over the space of just a decade – and global suppliers are taking further steps to secure its place among mainstream packaged food ingredients.
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