The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Plant-based
Achieve richer culinary tastes with ease using Symrise mushroom ingredients
Partner content: A solution has arrived to help elevate culinary complexity and streamline production processes at the same time: mushrooms.
Sway and Umaro secure $1.5m Department of Energy grant to support innovation in seaweed solutions
Sway and Umaro have been awarded a $1.5m US Department of Energy grant to accelerate innovation in sustainable seaweed-based bioplastics.
Seaweed packaging start-up B’Zeos announces successful funding and partnerships
B’Zeos has successfully closed a seed funding round, bringing its total equity and grant funding to more than €5 million.
Bio&Me adds new Super Nutty variant to muesli range
Bio&Me has extended its muesli range with the addition of a new variant, Super Nutty, debuting in Tesco stores across the UK.
PFG introduces hybrid burger made with beef and jackfruit
Performance Food Group has launched a hybrid beef and jackfruit Burger under its FarmSmart brand.
Denmark confirms details of world-first tax on agricultural emissions
Denmark has solidified its plans to introduce a world-first tax on agricultural emissions, including greenhouse gases emitted by livestock.
Start-up of the month: Power Leaves Corp
We speak to Pat McCutcheon, CEO of Power Leaves, a manufacturer and international distributor of de-cocainised coca leaf derivatives.
Ingredion and Lantmännen partner to accelerate plant protein production
Ingredion has announced a new long-term collaboration with Lantmännen, aiming to meet market demand for high-quality plant-based protein.
IFF launches Texstar enzyme solution to ‘transform’ fresh fermented food textures
IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.
GNT adds clean label paprika emulsion to Exberry colours portfolio
GNT has added a paprika emulsion to its Exberry colour portfolio, enabling clean label orange shades across a range of food applications.
IGD report recommends 20% reduction in red meat and dairy consumption to achieve UK’s net zero targets
A new report from IGD, WRAP and EY aims to set out a pathway for the UK's food system to meet its net zero emissions targets by 2050.
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