New platforms in taste and nutrition
Diana, the Nutrition Division of Symrise, provides advanced natural well-being and nutrition solutions covering four fields of expertise: taste, health and nutrition, color and food protection. In November 2018, Diana became involved in a five-year research program to explore the positive impact of polyphenols from fruits and vegetables on the human gut microbiota when combined with probiotics. Jean-Yves Parisot has served as President of Diana – the Symrise Nutrition Division – and a member of the Symrise AG Executive Board since October 2016. He has also been the Chairman of the Board of Probi AB since April 2015. Before Diana's acquisition and integration into Symrise AG, he spent five years at the head of the Diana Food Division Business. NutritionInsight spoke with Jean-Yves about the company’s business plans.
In this week’s NewsBite, we examine how the EU Parliament has given its final green light to the Green Claims Directive that will ultimately ban the use of “misleading” environmental claims across food sold in Europe. Meanwhile, attacks on shipping vessels in the Red Sea are intensifying and causing F&B... Read More
Reduced alcohol is now a year-round consideration for the increasingly health-conscious consumer, but market barriers — particularly around product labeling — persist. Merger activity in the UK F&B sector increased in 2023 despite the macroeconomic issues that plagued 2022, while 2023 was a challenging year... Read More
Calls for compelling plant-based options are rising as Veganuary 2024 gets into full swing. Meanwhile, South Korea’s historic ban on dog meat came to light with the country’s National Assembly voting to outlaw its dog meat industry amid rising pressure to recognize the animals as companions rather than food.... Read More
This week, China announced plans to expand its offshore aquaculture operations to ensure food security and adapt to climate change. Meanwhile, researchers assessing climate-smart agriculture and nutrition security in sub-Saharan Africa called for farmers to diversify their agricultural production toward... Read More
After months of safety investigations, Australia-based Vow Foods received authorization that cultured quail is safe to eat. Meanwhile, scientists in Japan have used protein-glutaminase treatment to increase the juiciness of plant-based meat alternatives. Also this week, academic research proposed raising the... Read More
Scientists from Denmark discovered a fermentation process to formulate betanin from yeast, therefore formulating enhanced betalain-type food colors staving off undesirable browning. The Good Food Institute shed light on the alt-protein ecosystem in the UK and COP28 spotlighted the rise in agroecology and... Read More
This week, Redefine Meat arrived on the European retail scene as Western consumers ditch animal products in a bid for better health. Meanwhile, FoodChain ID and ReSeed are uniting on an AI-enhanced regenerative agriculture initiative and Vivici partnered with Ginkgo Bioworks to advance the production of... Read More
In this week’s NewsBite, we take a look at how EFSA’s online platform will predict the toxicity of chemicals in food as a pioneering alternative to animal testing. Meanwhile, the Italian government has voted to ban cultured meat being produced or sold in the country and a digital transformation is taking... Read More
In this week’s NewsBite, we take a look at the hidden costs on our health, environment and society. Meanwhile, the Turkish parliament revealed it is removing all Coca-Cola and Nestlé products from its campus shelves in an apparent boycott over Israel’s ongoing war with Hamas, and alt-dairy innovation is... Read More
In this week’s NewsBite, we take a look at how the global economic downturn has restricted new investment in the cell-based meat industry. Meanwhile, the US army is stepping in to buy Japan’s seafood following China’s ban on imports and the FDA looks to revoke its regulations on brominated vegetable oil in... Read More
In this week’s NewsBite, scientists in the US have utilized an AI model based on deep learning architecture to extend the shelf life of food products that go through rancidity. A study reveals that the majority of Europeans would welcome an international eco-label on food products to help them make more... Read More
In this week’s NewsBite, we talk to the US National Confectionery Association who has hit out at the recently introduced ban on four food additives in California, branding the new rules “unscientific” and “unnecessary.” We also examine organic regulation in Europe, look at animal welfare in the bloc, and... Read More
In this week’s NewsBite, we explore the latest rule on the usage of partially hydrogenated oils in food and the UK government’s consultation on improving the enforcement and regulation of nutrition and health claims on food and drink products. Meanwhile, Cargill is bolstering efforts to protect forests by... Read More
This week’s NewsBite episode details backlash against octopus farming and further food chain disruption from Ukraine. Also, industry moves to improve food safety amid growing antibiotic resistant strains of E.coli and further innovations in the plant-based and cultivated meat sectors.
In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include a look into cell-based technology, precision fermentation and food regulatory moves.
This week’s NewsBite episode details how clearer rules on food labeling was brought to attention and efforts to use fertilizer more conservatively are ramping up across countries. Meanwhile, precision fermentation players unite to call for faster EU regulation on animal alternatives and insect protein was... Read More
In this week’s NewsBite, we recap some of the latest industry-related stories from the last few days. Highlights include a look into the UK Northern Ireland food trade, food accelerator programs and trends in the alcohol category.