Latest issue of Food Engineering & Ingredients
March 2024
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Loryma introduces innovative wheat-based fat replacements for plant-based and hybrid products
chorizo, low fat, plant-based, ready meals, salami, wheat-based, /in Fats and Oils, Product news /by panglobalIngredients specialist Loryma has introduced a range of wheat-based solutions designed to replicate animal fats in plant-based and hybrid food products. These innovations aim to address the growing consumer demand for healthier, plant-based alternatives without compromising on taste or texture.
Revyve unveils innovative egg replacer for plant-based burgers
brewer’s yeast, burger, egg replacements, mouthfeel, texture, upcycled, /in Ingredients, Product news, Sustainability /by panglobalIn a significant development for the food technology sector, Dutch company revyve has introduced a novel egg replacement ingredient specifically designed for plant-based burgers.
Environmental impact scoring alliance launched to transform food industry
carbon footprint, EIT Food, environment, Europe, standards, Sustainability, /in E-News, Sustainability /by panglobalIn a significant development for the food industry, the non-profit organisation Foundation Earth has been integrated into EIT Food, the world’s largest food innovation community. This merger aims to establish internationally recognised standards for assessing the environmental impact of food products, a crucial step towards a more sustainable food system.
Roquette expands texturising portfolio with novel tapioca starches
CLEARAM, Ingredients, starch, tapioca, texturising, /in Ingredients, Product news /by panglobalRoquette, the global plant-based ingredients specialist, has unveiled a new range of hydroxypropylated tapioca starches, bolstering its CLEARAM® line. This expansion aims to address specific texture challenges in various food applications, offering food scientists innovative solutions for product development.
Nutritional science contest offers $20,000 prize for innovative food research
contest, food science, Nutrition, Periodic Table of Food Initiative, /in E-News, Food Science /by panglobalAmerican Heart Association launches data challenge utilising groundbreaking global food database, enticing researchers with substantial monetary reward.
Innovative new categories added to Fi Europe Innovation Awards
awards, Fi Europe, pet food, /in E-News /by panglobalThe prestigious Fi Europe Innovation Awards have announced the opening of entries for their 2024 programme, introducing four new categories that reflect the dynamism of food ingredient innovation. The expanded awards now feature nine categories, with submissions open until 6 September.
Pan-European study reveals decline in consumer trust and sustainable food choices
consumer survey, EIT Food Trust Report, Europe, /in Consumer Trends, E-News, Sustainability /by panglobalA comprehensive study conducted across 18 European countries has unveiled a concerning trend in consumer attitudes towards the food sector, with fewer individuals reporting engagement in healthy and sustainable food choices. The EIT Food Trust Report, now in its sixth year, provides critical insights into consumer trust and behaviour in the European food system.
New network launches to combat antimicrobial resistance in UK agrifood systems
agrifoodtech, antimicrobial resistance, food safety, /in E-News, Food Safety /by panglobalThe fight against antimicrobial resistance (AMR) in the UK’s food production sector has gained a powerful ally. The newly launched AMR in Agrifood Systems Transdisciplinary (AMAST) Network aims to unite diverse stakeholders from farm to fork, tackling the complex challenge of AMR through innovative, collaborative approaches. This £650,000 UKRI-funded initiative promises to reshape our understanding […]
Alternative protein foods in Europe: Consumer attitudes and regional variations
alt protein, consumer survey, Europe, insects, trends, /in Consumer Trends, E-News /by panglobalA comprehensive EU-backed study reveals diverse attitudes towards alternative protein foods across European regions, highlighting challenges and opportunities for market growth.
21st century approach to food safety: A call for genomic surveillance
food safety, foodborne pathogen, genomic, Quadram Institute, surveillance, /in Editors' Picks, Featured Articles, Food Safety /by panglobalA new review in Nature Reviews Microbiology advocates for a revolutionary approach to food safety. Researchers propose shifting from traditional methods to a holistic, genome-based surveillance system monitoring entire microbial communities across the food chain. This 21st-century approach aims to better address both known and emerging foodborne threats in our complex global food system.