Weastern wonders and more: the food trends shaping the industry
30 January, 2023 | Supplied by: FrieslandCampina ProfessionalFrieslandCampina Professional has published its Trend Report, highlighting three global industry trends: Weastern Wonders, Conscious Curiosity and Sensory Novelty.
Beans IN toast: UK project to enhance bread with faba beans
25 January, 2023Part of the 'Raising the Pulse' project in the UK is aiming to make bread more nutrient-dense by adding locally grown beans.
The sequence counts when it comes to taste perception
24 January, 2023Researchers find out why the order in which we eat food can be decisive for bitter taste perception and what role bitter taste receptors play in this process.
Using lubrication science to design low-fat chocolate
19 January, 2023Scientists have analysed the eating process of chocolate as it changes from a solid into a smooth emulsion; the results could help to develop next-gen chocolates...
3D ink from waste for making cultured meat
16 January, 2023Researchers have found a solution for one of the main challenges associated with making cultured meat — creating a cost-effective edible ink.
Let's take a look at how AI is changing food production
09 December, 2022 | Supplied by: NotCoAI is being used to train machines to think like food scientists and create new recipes — let's see how the technology is being used at food-tech company NotCo.
Getting the right formula for front-of-pack nutrition labels
08 December, 2022 | Supplied by: Kerry Taste & Nutrition (APMEA)Kerry has launched a tool designed to help manufacturers optimise the nutritional profile of products while being aware of the various front-of-pack regulations.
How chocolate changed the world: an upcoming investigation
05 December, 2022Following the awarding of a Global Professorship, the history of chocolate and how it has changed the world will be investigated at the University of Reading.
Mushroom fermentation: next-generation food
02 December, 2022 | Supplied by: MycoTechnologyMycoTechnology and IFF have entered a partnership to co-develop alternative proteins using mushroom technology for the European market.
Plant-based salami concepts
02 December, 2022Ingredients specialist Loryma has developed plant-based salami concepts that are designed to replicate the visual and haptic properties of traditional salami.
Gut bacteria discovery in infants
15 November, 2022 | Supplied by: Nestle Health ScienceNestlé scientists have discovered a gut bacteria prevalent in the transition from infancy to early childhood that could help with the development of future products.
Popcorn: a microbiome-boosting superfood in disguise
15 November, 2022 | Supplied by: University of Nebraska-LincolnA University of Nebraska-Lincoln research team has bred new varieties of popcorn to outperform other kernels in nutritional value and taste.
Bioengineered yeast: the future of space food
14 November, 2022 | Supplied by: Macquarie UniversityNew research explores a customisable food system that provides dishes with the taste, texture and nutrients of their Earth-bound counterparts for space travellers.
Market for milk from cows using limited antibiotics
11 November, 2022Researchers at Cornell University have found that consumers would be willing to pay a slightly higher price for milk from cows only treated with antibiotics when medically necessary.
Building new food production technologies
08 November, 2022The Food without Fields project, coordinated by VTT, examined the possibilities and challenges of new food production methods in Finland.
