Free From Food returns to Amsterdam with over 250 innovative exhibitors
Tate & Lyle PLC (Tate & Lyle), a world leader in ingredient solutions for healthier food and beverages, announces a major investment programme in its corn wet mill in Boleráz, Slovakia, to establish new capacity for its leading non-GMO PROMITOR ® Soluble Fibres.
Tate & Lyle PLC (Tate & Lyle), a world leader in ingredient solutions for healthier food and beverages, is pleased to announce that Institutional Shareholder Services (ISS) has upgraded its Environmental, Social and Governance (ESG) rating1 for Tate & Lyle to ‘Prime’, putting the Company in the top decile of the Food Products sector.
As far as is known, the Raslysation Castor plant will be the world’s largest for UV treatment and inactivation of microorganisms in opaque liquids As part of its expansion strategy, Lyras, a Danish company specialising in sustainable pasteurisation technology, has launched a new raslysation plant, which is the world’s largest for UV treatment of liquid […]
More people are drinking milk alternatives made from plant sources such as oats, soy, or almonds, but do plant-based products deliver the same nutrition as cow’s milk? Results from a new study suggest that most don’t.
A research team from the National University of Singapore (NUS) has successfully used common plant proteins to 3D-print an edible cell culture scaffold, allowing more affordable and sustainable lab-grown meat to be produced.
A new scientific study [1] has found that metabolising sucralose, a widely used artificial sweetener sold under the trade name Splenda, results in the formation of a genotoxic compound, sucralose-6-acetate.
Daily consumption of pecans prevents obesity and a host of related health issues like fatty liver disease and diabetes, according to a collaborative study by Texas A&M AgriLife scientists.
There is growing evidence that consuming prebiotics – certain types of fibre often found in plants that stimulate beneficial bacteria in your gut – can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods […]
World-renowned chef, author, and humanitarian José Andrés and international research leader the George Washington University (GW) have formed a partnership to build a premier Global Food Institute at GW, an unprecedented and transformative collaboration with plans to be a world leader in food system solution delivery.
September – October 2023
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