Latest News in the food Industry

Innovation

Campden BRI-supported student receives PhD

Campden BRI-supported student receives PhD

21 Aug 2018

Campden BRI has launched a club project so manufacturers of modified atmosphere packed (MAP) foods can understand the effects of reducing carbon dioxide (CO2) concentration on shelf life.

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Looking to food waste for new ingredients

Looking to food waste for new ingredients

20 Aug 2018

The food industry produces an enormous amount of waste during processing, but some are looking to give such products new life as valuable specialist ingredients.

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Mintel highlights innovative, surprising new products in 2018

Mintel highlights innovative, surprising new products in 2018

15 Aug 2018

Food and drink innovation in 2018 continues to be influenced by flavour extremes and the impact of social media in spreading visually stimulating and fun concepts, notes Chris Brockman, EMEA Research Manager at Mintel.

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Acrylamide reduction in the spotlight

Acrylamide reduction in the spotlight

14 Aug 2018

New EU regulation on acrylamide levels in food came into force in April 2018, spurring companies to step up their reduction efforts. What are the latest solutions?

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Fi South America is only two weeks away

Fi South America is only two weeks away

6 Aug 2018

Fi South America takes place from 21-23 August 2018 at the Transamerica Expo Center in São Paulo, Brazil, welcoming 9,000+ industry professionals, and 700+ suppliers.

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Energy drink makers turn to botanicals for a more natural buzz

Energy drink makers turn to botanicals for a more natural buzz

6 Aug 2018

Energy drink manufacturers increasingly are looking to natural ingredients to capture market segments that have previously been overlooked, such as women and older consumers.

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Frutarom enters “beauty from within” market

Frutarom enters “beauty from within” market

25 Jul 2018

Frutarom has entered the “beauty from within” market with PhytoflORAL, a patented clinically studied cosmeceutical that is said to give skin a light, even tone and to promote skin health.

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Practical Innovation says it can help start-ups succeed

Practical Innovation says it can help start-ups succeed

25 Jul 2018

Only 0.5% of food product launches achieve success in the marketplace, according to Practical Innovation, an innovation starter company. For food companies to beat those odds, real innovation is a key factor for product success, it says.

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Ingredion adds to processed cheese portfolio

Ingredion adds to processed cheese portfolio

24 Jul 2018

Ingredion has added three functional potato starches to its processed cheese ingredient portfolio. CheeseApp 50, 70 and 80 are said to enable recipe cost savings in analogue block and block processed cheeses.

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Plant-based dairy alternatives spur ingredient innovation

Plant-based dairy alternatives spur ingredient innovation

23 Jul 2018

The rising popularity of plant-based dairy alternatives has driven ingredient manufacturers to revamp their product ranges, introducing cultures, flavours, flavour maskers and probiotics suitable for vegan foods and drinks.

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Mosa Meat gets €7.5m funding

Mosa Meat gets €7.5m funding

23 Jul 2018

Mosa Meat, a spin off company from Maastricht University, has announced that it has raised €7.5M to bring cultured meat to market by 2021. It is said to be the first investment in a European cultured meat company.

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Hydrosol launches all-in compound for plant-based food

Hydrosol launches all-in compound for plant-based food

20 Jul 2018

“Plant-based food” is currently the most popular term according to the Food Report 2019, notes Hydrosol. The reason is, the company says, that it covers many different trends, from flexitarian and vegetarian lifestyles to vegan alternatives.

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