Thanks to a patent-protected process, Russian firm BioTechnologies has developed a high-value plant protein from sunflower press cakes. "Most people are burning them but we can offer something interesting," it says.
The VTT Technical Research Centre of Finland is developing a new way of producing what it says are healthier, cheaper and more sustainable plant-based foods through plant cell culture (PCC) technology.
Nestlé is “working tirelessly” to make sure its products are “the best they can be” and “will be doing more than ever” to help tackle public health challenges through reformulation efforts, the company’s UK and Ireland chief says.
Demand for natural, origin vanilla is on the rise. But how to ensure supplies from cyclone-prone Madagascar are stable and sustainable? FoodNavigator spoke to Symrise about food credits for farmers, diversified sourcing and quality bonuses.
Despite the 'natural' branding, processed plant proteins can contain a lot of additives. But it doesn't seem to matter to most consumers - and they can be removed at almost every step of the farm-to-fork process anyway, says the Good Food...
Over the next three years, European Commission-backed accelerator Robot Union will select 40 robotics start-ups linked to agri-food and other sectors to stimulate the development of “novel and innovative” technologies.