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Proteins can catalyse a range of functions, including making fruit juice clearer. Image Source: Getty Images/Kitti Suwaneakkasit

How AI can help design proteins for the food industry

Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.

Are central European wines on the brink of extinction?

Climate change is a major threat to some of the world’s biggest wine-producing nations. So, is this the beginning of the end for the wine industry as we know it?

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Cool for kids: The inside scoop on healthier ice cream

Creating a tasty lower fat, lower sugar ice cream for kids can be challenging. How can manufacturers accelerate and elevate their nutritional goals while offering tasty, healthier ice cream?

Five key UPF facts aimed at debunking UPF myths. Source: Getty

Five key UPF facts for consumers published by Food Standards Scotland

Simple ultra-processed food (UPF) facts for consumers, covering whether they are unhealthy or safe, have been published by Food Standards Scotland.

What is the carnivore diet and why has it become so popular? GettyImages/aleksandr

The 'carnivore' diet trend: what is it and can it be profitable?

The increasingly popular carnivore diet is shaping up to be a powerful new food trend. But what is it, why has it become so popular, and what opportunities does it create for food manufacturers?

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Gluten-free oats: Tap into the free-from oat opportunity

Oats are a source of nutrition in gluten-free diets, but grain is only free-from gluten when kept 100% pure. With intolerances on the rise, how can companies ensure products are available to all?

Edible alcohol: the new trend in drinking or a passing fad? Source: Getty

The sober-curious are coming and could save booze sales

Sober folk are rising as next generation consumers limit or shun alcohol in favour of healthier or functional options. But will the ‘sober-curious’ reverse that trend with edible alcohol?

Sweet proteins are not like other sweeteners. Image Source: Getty Images/Daniel Grizelj

Unpacking sweet proteins

Sweet proteins can provide benefits that other sweeteners can’t, and without some of the drawbacks they provide. But how can they be produced?

Paid for and content provided by Future Food-Tech London, October 2-3, 2024

Transforming the food system for climate and human health

Industry leaders in food-tech are overcoming the most pressing challenges facing the sector. How are breakthrough technologies forging the right partnerships to bring solutions to market?

Xampla and Lehmann Ingredients tie-up taps into rising personalised nutrition demand. Source: Getty

$40bn personalised nutrition market tapped for growth with Xampla and Lehmann tie-up

Plastic replacement technology firm Xampla’s partnership with Lehmann Ingredients will seek to build on global consumers’ growing demand for personalised nutrition.

More Europeans are consuming halal-approved food and drink, with markets including the UK predicted to rocket. Getty

Halal food and drink manufacture ripe for profit growth

Halal food and drink sales in Europe are open for significant growth as Muslim – and other – consumer bases grow and demand more new and exciting permissible products from the industry.

Rise in success of English wines signals industry shift

With growing global popularity and skyrocketing sales, English wines are entering a golden era. But what does this mean for the wider industry? And which other countries are emerging as the winemakers of the future?

The company aims to optimise the functionality of plant-based proteins. Image Source: Getty Images/Geshas

How generative AI could boost plant-based protein functionality

Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.

Red meat and processed meat linked to rising type 2 diabetes cases. Source: Getty

Processed and red meat ‘causing type 2 diabetes’

Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.

How to effectively label your food product

Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.

Mycelium is a good vegan substitute for protein. Image Source: Getty Images/volschenkh

Will consumers accept mycelium?

Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.

Cultivated Biosciences' yeast-derived fat ingredient can be used in dairy alternatives such as cream cheese. Image: Getty/4kodiak

Start-up that makes dairy-like fat from yeast joins Food Fermentation Europe

Cultivated Biosciences’ fermentation-derived, clean-label fat ingredient lends dairy alternatives like yogurt and ice cream a creamier texture.

From Deep Branch to Aerbio: Rebranding, buyout, and the debut of gas to feed pilot facility

Aerbio has officially launched, while its pilot facility converting carbon dioxide into protein goes online, marking a key milestone for the business.