New Product Development

‘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

Is modified yeast the future of craft beer?

Scientists are developing new flavours and aromas in beer by manipulating brewer’s yeast in the laboratory. But how comfortably does this fit with the image of traditional craft brewing? Read More

‘People never like what they actually claim to like’ – Camille Duez [Interview]

Beginning her food career by conducting consumer analysis of coffee and tea products to understand the best way to market them, Camille Duez moved on to ensuring the right fermentation process for coffee and cocoa. We asked her how she discovered her career path in food. 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

‘I make dealing with the legislation around food labels hassle-free’ – Roni Avital [Interview]

Dedicating time to develop a software programme to make food labeling hassle-free was a pivotal career moment for Nutraid-founder Roni Avital. We interviewed her about her success as an entrepreneur. 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

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

Investors back a boom in plant proteins

Plant-based protein is not just a consumer trend – it is also a major new investment theme, attracting billions from venture capital funds and tech investors around the world. Read More

Is fungi protein the future of vegan meat? – Wim de Laat [Interview]

Dutch startup, FunGeneX has developed a novel fermentation process to create vegan meat products. Tapping into the growing trend for sustainable alternative protein, this process also brings a number of health benefits. Read More