Latest News in the food Industry

Blogs

Timeline: Impacts of COVID-19 on the global food industry

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.

Read more 
Beyond plants: Is the future in microbial protein?

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.

Read more 
Covid-19: Food companies turn to online platforms amid social distancing

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?

Read more 
Newly discovered plant pigments could hold food industry promise

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?

Read more 
Coronavirus: Supply chains under scrutiny

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.

Read more 
Unscrambling the myths around eggs and heart health

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...

Read more 
New textures make plant proteins more like meat

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.

Read more 
Sugar remains top concern for consumers

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.

Read more 
Targeting texture in indulgent foods and drinks

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.

Read more 
Natural blue: the quest for the holy grail of food colours

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?

Read more 
Blockchain uptake on the rise for secure food supply chains

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.

Read more 
The changing face of quinoa production

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.

Read more