Could AI revolutionise new product development in the food industry?
The veggie burger. Globally, consumers are gravitating towards natural and plant-based food and...
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Cultured meat: introducing a home-grown product to a global market
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Are meal replacement products the new convenience food?
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Edible insects: is eating creepy crawlies as sustainable as it seems?
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Can collagen live up to its youthful promise?
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Slavery in the chocolate industry: bringing new light to an age-old horror
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Kellogg’s cookie sale a result of health and wellness trends pressuring snacking
Most Read
- Cultured meat: introducing a home-grown product to a global market
- Are meal replacement products the new convenience food?
- Edible insects: is eating creepy crawlies as sustainable as it seems?
- Can collagen live up to its youthful promise?
- Slavery in the chocolate industry: bringing new light to an age-old horror
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Royal DSM and Avril plan to work together on plant-based proteins
Dutch multinational Royal DSM and international French agro-industrial group Avril have announced their plan to work together to meet the increasing consumer demand for plant-based proteins.
Could AI revolutionise new product development in the food industry?
The veggie burger. Globally, consumers are gravitating towards natural and plant-based food and beverages for health and religion, as well as ethical reasons.
Cultured meat: introducing a home-grown product to a global market
Cultured meat – sometimes known as ‘clean meat’ or ‘slaughter-free meat’ - is gaining traction as start-ups continue to unveil their latest lab-grown wares. However, a number of challenges remain when it comes to scaling up operations and bringing this new-fangled food to consumers.
Are meal replacement products the new convenience food?
Meal replacement products claim to disrupt food consumption by offering all the nutrients people need. We look into the offerings of Huel, Soylent, and Saturo, compare their UK market performance and ask if they offer a healthy alternative to traditional convenience food.
Edible insects: is eating creepy crawlies as sustainable as it seems?
The media has speculated that insect farming could stand as a sustainable alternative to raising meat, placing them as the new ecological protein. We find out what questions need to be asked and answered when it comes to mass rearing insects and their its environmental impact.
Brilliant Times For Chocolate-Coated Products
Norevo’s polishing agents for chocolate-coated products promise optimal polishing results in every application.
Can collagen live up to its youthful promise?
One of the rising ingredients in the wellness trend, collagen is being put to a variety of uses in food with the promise of youth and vigour. We find out how it is being put to use and whether it can live up to the claims.
Slavery in the chocolate industry: bringing new light to an age-old horror
While it may seem shocking in this day and age, the production of chocolate is still mired in ethical failures. Rosie Lintott investigates the industry’s ties to slavery and how it is trying to break free of an exploitative past.
Research suggests that the free-from food trend is here to stay
Retailers from around the world are attempting to get on board with the growing 'free-from' trend and have a larger variety for customers to choose from.
Kellogg’s cookie sale a result of health and wellness trends pressuring snacking
The market for snacking globally faces strong headwinds, most of which are emanating from the influence of the Health & Wellness mega-trend on consumers’ attitudes and behaviors
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