Arsenio CEO discusses olive oil transparency and consumer trust as prices stabilize
Olive oil prices hit a record high over the last two years, driven by lower production, climate change challenges, and a spike in adulteration and fraud cases. But now, the European market is showing...
Cultivated meat? EIT Food investigates European appetite for biotech foods
European consumers are becoming more open to trying food made using biotechnology, but the acceptance is selective, a report by EIT Food’s Consumer Observatory reveals. Nearly 40% of consumers are...
Cargill unlocks multi-source toolkit to propel alt-protein innovation
Health-conscious consumers are increasingly adopting flexitarian diets and demanding familiar sensory experiences from alt-protein foods. Formulators like Cargill are tapping a combination of protein...
Cosmic cuisine: An astronaut’s perspective on food innovation for space travel
Deep space exploration poses unique food challenges that stretch the limits of food science, such as altered taste buds in astronauts in space and the absence of fresh ingredients. Meals must remain...
Sweetener solutions: Rare sugars, sweet proteins & stevia inspire sugar reduction innovation
Sweetener innovation is evolving as formulators converge science and sensory design to reshape how sweetness is developed across F&B categories. Reducing sugar is more important than ever for...
GFI acquires SCiFi Foods’ cell lines to lower cultivated meat research barriers
The Good Food Institute (GFI) has acquired a “small portion” of specific bovine cell lines and serum-free media from cultivated meat firm SCiFi Foods to accelerate R&D and remove major barriers to...
Chile targets octopus farming ban in landmark animal welfare bill
Chile has proposed a groundbreaking bill that could make it the first country in Latin America to ban octopus farming. The legislation aims to protect marine ecosystems, ensure public health, and...
Puratos study finds pulse-based sourdough boosts protein and gut health
Pulse-based sourdough bread offers 45% more protein, better amino acids, and potential gut health benefits than traditional whole wheat bread, a study reveals. The bread also imparts enhanced flavor...
