All news articles for January 2018

 © GettyImages/Tataks

Keeping grounded: Cricket flour best for insect innovation

By Niamh Michail

Europeans are warming to the idea of eating insects - but the interest in nutritious, non-wheat flour combined with 'the ick factor' means means using ground crickets in baked goods is the safest bet, according to Mintel.

Engage to cut supply chain emissions, CDP urges

‘Surge’ in climate leadership puts greater focus on the supply chain

By Katy Askew

Last year saw a “surge” in climate leadership, prompting environmental disclosure platform the Climate Disclosure Project (CDP) to praise food and beverage companies including Nestlé, Ajinomoto, Coca-Cola, Kellogg and Unilever for their supplier engagement...

© GettyImages/shuttertop

Grass is greener for healthy, novel protein, say researchers

By Niamh Michail

Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.

© iStock/Erierika

Finnish food additive intake within safe limits: Evira

By Niamh Michail

The Finnish population intake of food additives is mostly within safe limits – but food manufacturers should nevertheless try to lower additive levels where possible according to a report by Finnish Food Safety Authority Evira.

© GettyImages/HandmadePictures

Commission crackdown on member state misuse of PDO

By Niamh Michail

The Commission has issued warnings to Denmark and Bulgaria over misuse of its protected designation of origin (PDO) scheme - "evidence of the EU's priorities", according to one legal expert.

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