Food Ingredients & Food Science - Additives, Flavours, Starch
Nestlé has revealed the top food and drink trends that will drive its research, development and innovation in 2025, with speed, personalisation and fusion taking centre stage. Meat and dairy …
How PepsiCo is ‘fundamentally transforming’ what it does and …
Oct 6, 2021 · The company says this will 'fundamentally transform' what it does and how it does it. FoodNavigator speaks to Chris Daly, PepsiCo Europe’s Chief Sustainability Officer, to find out …
Five years of Yuka: Co-founder talks strategy, impact, and …
Aug 11, 2022 · Yuka launched onto the French market in 2017. Set up by three co-founders – brothers Benoit and François Martin, and friend Julie Chapon – its aim is to help consumers …
The high cost of healthy eating: ‘We need to ensure the …
Oct 1, 2021 · The Joseph Rowntree Foundation estimates that for a couple with two children earning less than £20k annually and on Universal Credit, they will be approximately £130 …
Evaluating the Yuka ‘phenomenon’: How effective is the scanning …
Aug 20, 2019 · Yuka was launched in 2017 by three co-founders: brothers Benoit and François Martin, and friend Julie Chapon. Since then, the platform has attracted more than 10m users …
Behind Kraft Heinz’s plant-based category push: ‘We’re liberating …
Jan 4, 2023 · Kraft Heinz’s plant-based push into new categories can be classified into two products: those that contain the company’s iconic ‘Beanz’, and those that don’t. In both …
Acacia gum: How food additive E414 is tapping into the …
Nov 5, 2019 · Acacia gum wears a number of different hats. The food additive is known as gum arabic, acacia fibre, and E414, and functions as a natural emulsifier, stabiliser, texturiser, and …
Why sugar and why so much? WHO investigates the food …
Dec 6, 2017 · Entitled Incentives and disincentives for reducing sugar in manufactured foods: an exploratory supply chain analysis , the report looks at the sugar supply chain from farm to fork …
How fermentation biotech is creating ‘Agricultural 2.0’
Mar 25, 2021 · The biofermentation production process / Pic: Michroma. Michroma’s fermentation process allows it to upcycle agroindustrial residues to feed its fungi, conduct waste …
The thrill of the taste: Why do we like spicy food?
May 25, 2016 · Other research has suggested that an increased liking for spicy food is merely due to the effects of desensitisation, meaning the perceived intensity of capsaicin was lower …