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Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes.
The former sugar refiner and now food and beverage ingredient supplier hopes the move will improve its offering of low-sugar products around the world.
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
Although a predominant portion of our food is processed prior to consumption, knowledge about the chemical reactions that occur during these processes is limited. A new laboratory at Fraunhofer IME now enables substances to be traced through complex processing steps.
The Italian confection giant Ferrero looks set to imbibe famous UK brand Fox’s Biscuits, to expand its mighty biscuit business. But market experts question whether the move is a no brainer.
The Italian firm, Newlat Food, has announced its interest in purchasing the world-renowned British bread brand, Hovis.
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.