McCormick has unveiled its Flavour Forecast, revealing the latest global trends in flavours and ingredients in food products over the past year.
Netherlands-based food ingredient manufacturer Fooditive BV has produced a plant-based and chemical-free sweetener by upcycling food waste.
Scientists have developed a naturally sourced colourant that could replace synthetic blue dye in the food industry.
Researchers have found the waste product generated from the process of malting has antioxidant properties and has potential to be used in the food industry.
The chemical is used in popular snack foods such as Pop-Tarts, Rice Krispies Treats and Cheez-Its, among many others.
Milk oligosaccharide, a supplement which is on trend for infant formulas, may be beneficial for cats and dogs when added to pet food.
Arla Foods Ingredients' dry-blend protein ingredient is designed to help infant formula manufacturers reduce production costs without compromising on safety or quality.
The University of Tokyo research team said its innovation comes in the form of millimetre-scale slabs of bovine contractile muscle.
Research in New Zealand suggests a dose of edible mushrooms in wheat noodles could be beneficial for slowing the release of sugar after eating, but further testing is needed.
The researchers discovered a high prevalence of carotenoid pigments in Chlorella microalgae, which could be cultivated for use in the food industry.
The Victorian Government has made kangaroo meat available for human consumption following a steep increase in the native population in the last three years.