Food Ingredients & Food Science - Additives, Flavours, Starch
WEBFood Ingredients & Food Science - Additives, Flavours, Starch. News and analysis on food and beverage development and technology. Mondelēz Snackfutures’ head on staying attractive to investors. He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray ...
Next-gen fungi-based food: ‘We replicate the fibrous and tender ...
WEBJun 24, 2021 · Innomy’s solution is based on fungal mycelium, otherwise known as fungus filaments, that the start-up grows on grains. After six weeks of growth, the mycelium is harvested and sliced for use in food products. “Our fungal tissue culture process allows us to achieve complex structures that replicate the fibrous and tender consistency of meat ...
Food futurology: What will we be eating 10 years from now?
WEBDec 22, 2020 · Retail predictions 2021: Experts talk bricks-and-mortar and the ‘jet propulsion’ of e-commerce. Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit ...
Food colours: Why do they matter?
WEBFeb 14, 2013 · The idea is simple enough: Food colours are added to foods to change their colour and appearance – often to help consumers find them more appealing. Colouring compounds can be natural compounds, man-made (or synthetic) dyes that have been shown to be safe to add to foods, or full extracts of foods or herbs that are added for …
Is the organic label still important to consumers? - Top Ready Meals
WEBAug 14, 2024 · Moreover, Reewild has found that organic is withstanding the pressures, placed on consumers, as a result of the cost-of-living crisis. Though these positive findings do also come with the consumer demand for value for money and, if prices are too high, then sacrifices will be made. "The affordable sustainability dilemma has been present for ...
How fermentation biotech is creating ‘Agricultural 2.0’
WEBMar 25, 2021 · News and analysis on food and beverage development and technology. A rainbow of opportunity: How fermentation biotech is creating ‘Agricultural 2.0’. Fermentation is reinventing how food ingredients are produced / Pic: GettyImages-StephM2506. Biotechnology applications garner increasing attention in 2021, with fermentation …
What Kantar’s list of most valuable global brands tells us about …
WEBJun 24, 2021 · News and analysis on food and beverage development and technology. Coca-Cola tops Kantar's list of most valuable global food and beverage brands. Image: Getty/Bet_Noir. Kantar's latest ranking of the world's largest food and beverage brands reveals the shift in consumer behaviour towards indulgence during lockdowns.
Nutrient dense foods will have a ‘growing influence’ on innovation
WEBNov 12, 2021 · Nutri-Score does not blight image of olive oil, finds survey. Cutting back animal products completely could lead to nutritional deficiencies, warn nutrition experts. Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition ...
‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label ...
WEBNov 26, 2020 · The coronavirus pandemic has also caused the clean label trend to evolve. In a 2020 Health & Food Survey undertaken by the International Food Information Council (IFIC), it was revealed that COVID-19 has impacted eating and food preparation habits for 85% of consumers. The most popular trend, according to the survey, is that people are …
How much do consumers know about probiotics in food?
WEBFeb 28, 2022 · Thirteen percent said they consume foods with probiotics as a snack, 13% during lunch, 14% at dinner, and 10% for dessert. More daily consumers eat products containing probiotics at dinner and lunch compared to intermittent and infrequent consumers. Analysing food categories, the survey revealed dairy as the more preferred …