Spanish researchers have conducted a survey of more than 1000 people to check if insect consumption could become an alternative and sustainable source of protein in the future. Food Engineering & Ingredients reports on the findings.
Supply agreement signed with Axxence Aromatic to market natural alpha-Ionone to food and beauty manufacturers globally Insempra, a biology-powered company enabling businesses to make superior products with nature, today announces that it has launched its first functional ingredient, a biotechnologically produced, 100% natural alpha-Ionone flavour and fragrance ingredient for food and beauty market applications.
Biotech group Novozymes, a global market leader in industrial enzymes, has invested in a new, energy-saving UV filtration system from Lyras, a Danish company specialising in sustainable pasteurisation technology.
We are pleased to announce that 13 proficiency testing schemes are newly accredited according to ISO/IEC 17043 in the fields of food and surface hygiene, bringing to more than 78% the rate of accredited proficiency tests (scope 1-1495 available on www.cofrac.fr).
The value of the global cocoa market is US$ 48.3 billion in 2022, which is projected to reach US$ 79 billion by 2032-end, increasing at a CAGR of 5% between 2022 and 2032.
New manufacturing process developed to cut energy and water use in clean label starch range by a third, and 99.9% of site waste being used beneficially
In order to manage something you have to first measure it. The partners behind the USDA Global Branded Food Products Database have for the first time made it possible for food manufacturers to contribute to the Database information on live microbes in the foods and beverages they produce, creating the opportunity to advance new health […]
Scientists have for the first time constructed the reference genome for the source of the popular fibre supplement, psyllium husk, which could boost supplies of the versatile plant-derived product.
Arla Foods Kruså has replaced its microfiltration system with a UV pasteurisation system from Lyras, a Danish company specialising in sustainable pasteurisation technology, to minimise the environmental impact of its salad cheese production.
Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible.
February 2025
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