In the future, we won’t cook with fruit, vegetables or meat. We will cook ‘note by note’ with the pure compounds responsible for taste and smell – and industry better start preparing, says molecular gastronomy inventor, Hervé This.
Products made from insect protein have been hailed as both sustainable and healthy. For this reason, direct sales to health conscious gym bunnies are a “huge opportunity”, according to the founder of high-growth insect processor Eat Grub.
Seventy per cent of millennials are set to be overweight or obese between the ages of 35-44, according to a UK charity, increasing their risk for weight-related conditions such as diabetes and cardiovascular complaints.
Increasing protein intake in older adults will require an industry response that covers new approaches to product packaging, palatability and nutritional profile during the new product development stage.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
Increasing numbers of Europeans are adopting vegan and vegetarian diets. As power continues to shift from big brands to shoppers, food makers and retailers are stepping-up their response to this long-term trend and building excitement in the European...
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
Nutrition industry professionals are increasingly dissatisfied with the European Union’s “unhelpful” regulatory framework, with rules governing health claims flagged as a particularly thorny issue, a new survey reveals.