Clean Label & Natural

‘Manufacturers making bold sustainable moves now will be winners’ – Solveiga Pakštaitė [Interview]

While working on a design project for visually impaired people, Solveiga Pakštaitė realised that, when it comes to when our food goes really goes off, we are all in need of help to identify a product’s freshness. This inspired her to develop a new way to help reduce food waste. Read More

How will the Nutri-Score system impact food manufacturers?

In answer to growing consumer demand for transparency, France recently introduced a five-level colour-coded nutritional rating system, the Nutri-Score. The model is slowly being rolled out in other EU countries but debates about its usefulness for consumers rage among F&B manufacturers. Read More

Better food for more people: helping companies adapt to the food revolution!

Happy Feed founders Marion Mashhady and Sylvain Zaffaroni are on a mission to bring agility and innovation back into large F&B manufacturers’ product development strategies. Read More

South America Food Ingredients Market Report 2019 [Download]

South America Food Ingredients Market Report 2019 [Download] This report offers market information for suppliers of food ingredients who are looking to turn the demand for natural ingredients in South America into new business opportunities. Discover how to make the most of a growing affluent and informed consumer base, which is driving demand for natural […] Read More

Nanoencapsulation solves formulation problems with bioactives – Mariano Oto [Interview]

One of the challenges food manufacturers can face is developing functional and healthy products that take advantage of the full range of properties of bioactive ingredients. By enabling a controlled release of bioactives and microorganisms, encapsulation can offer a solution. Read More

Printing our way to a sustainable food supply – Eshchar Ben-Shitrit [Interview]

Animal products, particularly meat, have come under fire lately as not being a sustainable solution to long term food supply. There is a growing shift towards plant-based alternatives, and companies who are developing products with the look and feel of meat are catching a lot of interest. Read More

Turning sugar in juice into beneficial nutrients – Eran Blachinsky [Interview]

Better Juice – the winner of the Most Innovative Technology or Service Supporting F&B category of the Startup Innovation Challenge 2018 – has developed an exciting technology to reduce sugar in natural fruit juice whilst adding beneficial nutrients, such as dietary fibres. We caught up with Eran Blachinsky, CEO of Better Juice, to learn more. Read More

Fermentation drives innovation in nature-identical ingredients

From animal-free milk to stevia sweeteners without stevia plants, a handful of innovative companies are fermenting engineered yeast to make nature-identical ingredients. Fermentation soon could become a more sustainable way to produce some compounds that otherwise rely on agriculture or petrochemicals. Read More

Aleph Farms makes history with world’s first lab-grown steak

Israeli startup Aleph Farms has revealed the first cell-grown steak with the texture and appearance of whole muscle beef without animal slaughter, and at a fraction of the cost of earlier cultured meat prototypes. Read More

Is nitrite-free meat the next big ‘free from’ opportunity?

Sodium nitrite and potassium nitrate – also known as saltpetre – have been used to rapidly cure ham and bacon for decades. Apart from speeding up the curing process, they extend the shelf life of processed meats, give them their pink-red colour, and provide a distinct tangy flavour. However, the World Health Organization has linked nitrite and nitrate consumption from processed meat to increased cancer risk, because they form carcinogenic N-nitroso compounds when they react with certain components in meat. Read More