Latest News in the food Industry
Innovation and R&D

‘Taste-adjusting’ chopsticks use electricity to give sensation of enhanced salt
2 May 2022
Japanese food company Kirin Holdings and researchers have created chopsticks that use an electrical current to give the perception of added saltiness in food by approximately 1.5 times its actual salt content. They are now working to roll out the techn...
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Algae, mushrooms & cell-cultivation: Meet the ProVeg incubator startups
27 Apr 2022
Seven new food startups from around the world joined ProVeg’s alt-protein accelerator programme this year on April 4 to begin a 12-week course. The new group focusses on the latest technologies, including mushroom-based ingredients, cultured...
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To grow, meal kit companies should get cooking on e-commerce strategies
21 Apr 2022
After demand for meal kits boiled over during the pandemic, Mintel is advising meal kit companies to need to expand their offerings through e-commerce channels.
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Pulse-based snacks continue to gain ground as a functional choice
18 Apr 2022
Pulse-based snacking options such as AirSnax chickpea-based puffed snacks and Tarwi Foods lupin-based hummus in the UK and Hippeas chickpea chips in the US have recently come onto the market as alternatives looking to gain a foothold in the increa...
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Baby formula brands innovate with clean label launches
7 Apr 2022
Clean label baby food is receiving a significant amount of development, with two recent brands ByHeart and Bobbi launching formulations certified by the Clean Label Project with a Purity Award.
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Despite healthy attitudes, sweet sales are growing
4 Apr 2022
Sales of confectionery and chocolate in the US and Europe are on the rise - despite consumer ongoing interest in better-for-your foods.
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UK ban on 'junk food' advertising to take effect in April
1 Apr 2022
New UK legislation that limits advertising - including in-store promotions and special offers - on products high in fat, salt, and sugar (HFSS) will enter into effect in April.
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Fermentation-derived betalain food colours could replace 70% of natural and synthetic options
31 Mar 2022
Phytolon’s precision fermentation-derived betalain colours “can replace 70% of the natural and synthetic” options once their full potential is exploited, the Israel-based start-up’s co-founder and CEO, Halim Jubran, told Ingredients Network.
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What trends are driving the European food and drink industry?
24 Mar 2022
Five evolving consumer trends are influencing food and drink development in the EU, spurring new formulation discoveries, product launches and communication campaigns, according to trade association, FoodDrinkEurope.
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Global consumers continue to purchase frozen food as segment thaws
23 Mar 2022
Across the globe, frozen food is increasingly growing its market share and beginning to make headway as a viable alternative for dinner when, for many years, it was viewed as a lesser alternative to fresh food.
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The race for a true, non-artificial blue continues with spirulina
18 Mar 2022
The colour blue has proven difficult to recreate using natural sources. However, manufacturers have continued to innovate around the challenge of producing a natural, vibrant blue, and the latest addition to the space is a spirulina-based shade from th...
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Why the future of alternative protein is fermented fungi
16 Mar 2022
Fungi fermentation has stepped into the ring in a big way in recent years, and the number of companies that are looking to mycoprotein as a method to manufacture plant-based alternatives has proliferated.
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