Latest News in the food Industry

10 May 2019

In a blog post by Mary Allen for the Good Food Institute (GFI), she discusses the findings of the company’s recently-issued State of the Industry reports.

30 Apr 2019

Ingredion has announced it is leading the Series B funding round in Clara Foods, a San Francisco-based biotech startup.

26 Apr 2019

DSM and digital health provider Panaceutics are joining forces to bring affordable personalized nutrition products to the market, providing consumers with access to the specific nutrients they need for optimal health.

19 Apr 2019

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

18 Apr 2019

Campden BRI has begun a research project to assess and evaluate how 3D printing applications could benefit the food industry.

7 Mar 2019

Springboard, a platform launched by Kraft Heinz in 2016 to nurture, scale, and accelerate growth of disruptive brands, announced its second Incubator Program class.

27 Feb 2019

Campden BRI is hosting a seminar on the 3D printing of food on Thursday 20 June which will, says Campden, appeal to those who work in food manufacturing.

27 Feb 2019

Motif Ingredients, a food ingredients company, has launched with $90M in Series A financing to provide next-generation alternative proteins and other ingredients to global food companies.

25 Feb 2019

The Food Safety Authority of Ireland (FSAI) now has a new DNA scanning tool to identify the entire DNA content of a food, proactively identifying all the ingredients and their biological sources.

14 Feb 2019

Developer and producer of sustainable ingredients for the health & wellness, clean beauty and flavors & fragrances markets Amyris has signed a binding term sheet for a planned cannabinoid development.

5 Feb 2019

McCormick and IBM have announced their ongoing research collaboration to pioneer the application of artificial intelligence (AI) for flavour and food product development.

31 Jan 2019

Fruit juice has come under fire for its high sugar content in recent years, but an Israeli startup called Better Juice has developed an enzyme technology that cuts sugars by up to 80% without adding or subtracting anything from the juice.