By modifying suitable recipes, Nestlé hopes to appeal to consumers concerned with health and wellness.
In this edition: we look into the nascent alternative-seafood market in Asia, the latest use of fermentation in plant-based food, the importance of driving down the cost of cell-based meat, and much more.
Many have touted algae as a vital ingredient for the future, and this year has seen some promising developments, thanks in no small part to the plant-based explosion, as Peter Nilson highlights.
In this edition: how the pandemic has sharpened focus on healthy ageing, a challenge to reduce sugar in chocolate, kefir’s prospects in the UK and collagen-enhanced food's durability in the US.
US-based restaurant chain Papa John’s International has selected Dole Packaged Foods as its supplier for pineapple as it aims to strengthen its commitment to ‘Better Ingredients. Better Pizza’ goal.
There has been something of a buzz over insects as a novel ingredient in recent years. Peter Nilson looks at how a new initiative launched in north-west Europe is aiming to further the development of...