Innovation

‘Being a junkaholic as a kid led me to work in food quality’ – Cansu Diler Çınar [Interview]

A keen advocate of diversity in business and a self-declared food label junkie, Cansu Diler Çınar shares the experiences she gained in food quality assurance in Turkey and the Netherlands. Read More

Is the food industry really open to innovation?

Nestlé has HENRi, General Mills has G-WIN and Kraft Foods has NineSigma. But despite the food industry’s apparent embrace of open innovation platforms, challenges remain. Read More

Eating a straw for additional nutrients

Many countries have seen a sudden surge in concern about ocean plastic pollution over the past year. Some have even moved to ban disposable plastic items, including straws. When it comes to eco-friendly alternatives, biodegradability is a minimum. But one entrepreneur is adding value with edible and flavoured options. Read More

Are inconsistent portion sizes making us fat?

Nutrition information on food and drink packaging is a key tool to help guide dietary choices. But a lack of standardisation can make calories per serving difficult to interpret. Read More

Will personalised food apps transform the way consumers shop?

Will digital solutions transform the way consumers shop? If they break the data barrier, this is an opportunity for retailers to create a more personalised shopping experience. This could help those with food allergies or other specific dietary requirements – but what exactly are the hurdles? Read More

Converging trends: high protein meets free-from

Demand for high protein foods continues to rise, but consumers increasingly are seeking protein-rich foods that fit together with other dietary requirements, such as plant-based and allergen-free. Read More

‘I hope we find a way to provide enough healthy and variable food for everyone’ – Anna Kharlamova [Interview]

From “fun biology experiments” in a Russian classroom to studying the functional properties of whey proteins, Anna Kharlamova, Postdoc Researcher at the French National Institute for Agricultural Research and member of the Fi Women in Food network tells us how her career developed. 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

Okara: extracting value from soymilk byproducts – Claire Schlemme [Interview]

San Francisco-based company Renewal Mill is on a mission: reducing food waste sustainably while offering new culinary experiences to their customers. Using the nutritional by-products of food manufacturing, they turn leftover produce pulp into ready-to-use flour. 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