With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
Ireland’s Citizens Assembly has issued a report on how the country can become a “leader in tackling climate change”, including calls for the taxation of agricultural greenhouse gas emissions and increased efforts to combat food waste.
When Natural Machines printed a branded manufacturer's product using "fresh, real" ingredients, the company tried to shut it down. But this technology is coming and manufacturers can make it work for them, says the co-founder.
Bühler Group is working with Microsoft to unveil what it describes as a range of “ground breaking” digital technologies that aim to address issues such as food safety, waste and product quality.
With provenance increasingly associated with quality in consumers' minds, flavourists are coming up with bold combinations to tap into this trend. Pine cone-smoked sea salt marinade, anyone?
F&B launches that fused healthier-for-you attributes with indulgence raked in the most sizable year-one sales, according to IRI's 2017 New Product Pacesetters report.
While texture and colour are moving up the agenda, when it comes to food, taste remains king. FoodNavigator takes a look at what is hot and what is not in the world of flavour.
Agri-business Olam International is launching AtSource, a data and insight solution that aims to provide “unrivalled” social and environmental insights into food ingredients and raw materials.
