ICL introducing protein-enriched yogurt system
ICL Food Specialties is introducing a new solution for protein-enriched yogurt.
Archives for December 22, 2016
Peek into PROBIOTA 2017: BERLIN, FEBRUARY 1-3
‘Enhanced probiotics’ pave the way in tackling malnutrition
‘Smart’ gut bacteria that can improve the fermentation process? Super-efficient microorganisms that can turn empty calories into complete nutritional food?
Consumers aren’t prepared to join the lab-meat love-in
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
Exclusive
Roquette ready for major investment in North American pea protein
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Brexit, Trumpism & natural health: de-programming the medical model
2016 has been a year of incredible change. The world is creaking under the weight of social, political and economic crisis. The ‘establishment’, the liberal left, the ruling elite – call it what you like – has been shaken to its core in ways that few of...
What will the top texture trends be in 2017?
In 2016 15% of new food products launched in Europe employed themes concerning texture combinations – often on well-established product types such as yoghurt. FoodNavigator looks at some of the strongest product categories riding the texture wave into 2017.