Cheryl Armand looks at how businesses can best make the move to digital and achieve enhanced operational agility while keeping a strong focus on maintaining optimum food quality standards.
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New product development (NPD)
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New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
In a move toward enhancing the eating experience of plant-based ‘meat’ products, a Swiss perfume and taste company has announced its creation of the first AI-produced flavour.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
New research has highlighted the potential for gene editing to replicate desirable characteristics in water buffalo, a key livestock in many Asian countries.
For the first time, male pigs, cattle and goats have been created which produce only desired genetic traits.
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.