Latest News in the food Industry
Ingredient Substitutes

Plant-based fish and seafood launches around the world
11 Jan 2023
From pea protein-based prawns to microalgae-based tuna alternatives, plant-based alternatives to fish and seafood are on the rise around the world.
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Mondelēz sells gum business; focuses on snacking in developed markets
10 Jan 2023
Mondelēz’s plan to sell its gum business for $1.35bn, announced last month, reflects a strategy to reshape its portfolio, placing greater focus on its core chocolate, biscuit and baked snacks categories.
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Asian beverage brands deal with rising costs
4 Jan 2023
Decreasing bottle sizes or increasing prices? Asian beverage brands are finding “creative approaches” to manage rising costs, according to industry analysts.
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Malaysian brand Nanka brings jackfruit range to Europe
21 Dec 2022
Malaysian brand Nanka is expanding to new Asian and European markets with its fast and ready-to-eat plant-based products based on jackfruit.
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Editors’ choice: Our roundup of the most innovative sweets, snacks and bakery products
9 Dec 2022
The sweets, snacks, and bakery categories are an exciting area, full of fresh and innovative products which are constantly adding meaningful value to the sector.
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Functional food in Japan centres on health and proving claims
8 Dec 2022
The latest Japanese functional food and drink trends put health and product efficacy firmly on the production agenda for new releases.
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Philippines to restrict trans fats in processed foods
5 Dec 2022
Use of artificial trans fats in pre-packed processed foods will be restricted in the Philippines as the country looks to eliminate its consumption from other sources too.
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Nestlé becomes latest brand to launch vegan version of foie gras
1 Dec 2022
Foie gras, a traditional staple of Christmas dinner across France and other European countries, has long been a controversial delicacy. Now, Nestlé has become the latest company to create a cruelty-free vegan version under its Garden Gourmet brand.
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Nestlé launches plant-based egg in Latin America
29 Nov 2022
Nestlé has launched a powdered plant-based protein under its Mahler brand that consumers can add to egg dishes such as omelettes, allowing them to make dishes that are cheaper but still nutritious, it says.
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enduracarb®: A science-backed trehalose ingredient for athletic endurance
24 Nov 2022
enduracarb® is a science-backed, slow-acting carbohydrate that can power athletes’ performance. Produced using a high-purity production process, it is suitable for a wide variety of applications.
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FDA in ‘critical milestone’ for cell-cultured meat in US
18 Nov 2022
The US Food and Drug Administration (FDA) has completed its first pre-market consultation of a cell-cultured chicken product made by UPSIDE Foods, a development that has been hailed a “critical and inspiring milestone in the history of cultivated meat”...
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Quorn and Nature’s Fynd among founding members of the Fungi Protein Association
15 Nov 2022
Global fungi protein manufacturers have formed the Fungi Protein Association (FPA), a trade body that promotes fungi as a sustainable protein in public policy and conducts consumer research on the ingredient.
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