Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.
Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to extend the use of mono- and diglycerides of fatty acids as a glazing agent for fruit and vegetables.
The F-DVS Pure Appeal culture is designed to help pasta filata makers produce mozzarella-type cheeses with a tailored level of browning for use on pizzas.
Unilever and biotech start-up Algenuity have teamed up to explore the potential microalgae bring in innovating future foods.
As the appetite for plant-based protein grows, the focus on meat analogues and processing technologies is also increasing.
Victus International's newly introduced V-Lab is working with high quality and effectiveness for all product development.
A new suspected detection of Panama disease tropical race 4 (TR4) has been found on a fifth banana farm in the Tully Valley.
Kellogg Company and its vanilla supplier, Symrise, have engaged in a project in Madagascar to responsibly source 100% of Kellogg's vanilla by 2020.
Nestlé has entered the plant-based seafood market with a tuna alternative product.
Cruciferous vegetables, such as broccoli, brussels sprouts and cabbage, could play a crucial role in preventing advanced blood vessel disease.
While health agencies around the world respond to the COVID-19 crisis, some health experts in the US have been responding to a different risk.
Nestlé is further expanding its plant-based dairy alternatives portfolio to better cater to consumers with lactose intolerance or those following a dairy-free or vegan diet.
A new study hopes to change consumer perceptions about a highly researched but controversial flavour enhancer — monosodium glutamate (MSG).
Taste and nutrition solutions developer Kerry has been ranked #5 on the FAIRR list of top plant-based food companies.