News & Analysis on Food & Beverage Development & Technology
SupplySide West: Protein Trends Part 2
Myriad new protein sources – from pea to microalgae to insect – are gaining traction in some packaged foods and beverages, but whether they move beyond novelty and survive long-term remains to be seen, according to protein experts.
MycoTechnology, a company that uses mushrooms to alter taste profiles in foods and beverages, has announced a major stevia product launch and the close of a second round of funding.
All the evidence shows that sugar taxes decrease purchases and curb obesity– but restricting price promotions and junkfood advertising could have an even bigger impact, concludes Public Health England's report to the UK government.
DISPATCHES FROM 2015 AACC INTERNATIONAL
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.
Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
Exclusive interview
Chocolate makers must pay double the market price for cocoa farmers to receive a living income, says the CEO of Fairtrade as the organization gears up to review pricing.
SupplySide West 2015
In recent years, sugar has replaced fat and sodium as public enemy No. 1 in the nation’s fight against obesity and diabetes – prompting consumers to shun the ingredient and manufacturers to seek alternative sweeteners.