Food Ingredients & Food Science - Additives, Flavours, Starch
WEBFood Ingredients & Food Science - Additives, Flavours, Starch. News and analysis on food and beverage development and technology. Cow-less casein protein 'first' creates full cheese spectrum. A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for ...
Evaluating the Yuka ‘phenomenon’: How effective is the scanning …
WEBAug 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 scanning three million barcodes every day and expanded its presence beyond France to Belgium, Switzerland, Luxembourg, Spain, and as of June this year, the UK.
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 ...
Jellyfish: A new sustainable, nutritious, and ‘oyster-like’ food for ...
WEBJul 30, 2019 — Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research. It is estimated that by 2050, human population numbers will have risen from today’s 7.6bn to 9.8bn. With more mouths to feed, and depleting ...
Will novel rare sugar allulose resonate with European consumers?
WEBAug 31, 2022 — With EFSA approval ‘expected’, German researchers decided to investigate whether the novel rare sugar has characteristics that appeal to European consumers. To do so, the scientists analysed consumer preferences relating to four sweeteners: allulose, stevia, xylitol and erythritol. first author Dr Kristin Jürkenbeck of the University of ...
How PepsiCo is ‘fundamentally transforming’ what it does and …
WEBOct 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 more. PepsiCo wants to define how it creates growth and value through the positive change it can support for planet and people. This evolving understanding of the ...
Acacia gum: How food additive E414 is tapping into the …
WEBNov 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 as a source of fibre. Acacia gum can also be used to extend a product’s shelf life and improve mouthfeel. Having been employed by civilisations since 2650 BC – …
Sustainability at the source: How Unilever is addressing …
WEBSep 30, 2021 — And in soy and palm oil specifically, Unilever is working with Orbital Insight to combine satellite images of Indonesia and Brazil with geolocation data, to paint a clearer picture of ‘the first mile’ – the journey that palm oil fruit or soybeans travel from the plantation to a mill. Living wages for suppliers . Ensuring farmers and suppliers along the …
Allulose approval in Europe to be sought by new ingredients …
WEBDec 7, 2021 — The newly formed Allulose Novel Food Consortium (ANFC) is made up of four ingredients companies: Sanyang Corporation from South Korea, Japan-based Matsutani Chemical Industry, European sugar beet-focused Cosun Beet Company, and US-headquartered Ingredion. Their aim is to put allulose – a ‘novel food’ already approved in …
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 …