Waste blood from the meat industry has the potential to be collected and processed to generate high-added-value food ingredients, say researchers … who outline it’s ‘exceptional’ nutritive and functional properties.
Which consumer trends will be important for your business? Are European markets too fragmented? What is in store for your category? How are EU rules affecting your prospects? To gauge our readers’ views on these – and many more questions - NutraIngredients...
NutraIngredients is pleased to announce the shortlisted finalists for the 2017 edition of the NutraIngredients Awards, ... with the winners announced at our exclusive awards evening in Geneva on 10th May. Will you be joining us?
The Marine Conservation Society (MCS) has downgraded Scottish haddock in response to shortages in the North Sea, prompting fury from fisheries who say the MCS’ actions are unscientific and amount to vandalism.
Agricultural tomato wastes could be used to produce valuable functional ingredients as part of a sustainable strategy that uses sustainable extraction methods and contributes to a bio-economy, say researchers.
The University of Guelph in Canada is launching the NHP Research Alliance to provide global leadership to advance the use of DNA testing and molecular diagnostics in quality assurance QA of natural health products.
A slim majority of British consumers are prepared to change their diets to help reduce the impacts of climate change, but few would ever switch to vegetarian, pescatarian or vegan diets.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
A new organisation aimed at reducing food waste has kicked off in the Netherlands, but how will it succeed where a plethora of other initiatives have failed?
English organisation improving the sustainability of plant based agriculture and horticulture, Agri-Tech East, says the benefits of breeding plants can be seen in strawberries and wheat-derived starch.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Varying forces are rapidly shifting the omega-3 supply chain. In this guest article, veteran researcher professor Michael Crawford says a rapid upscale in sea farming can make a major contribution to sustainable fish oils, with a potentially raised nutrient...
The Food Reform for Sustainability and Health (FReSH) programme is aiming to bring private and public sector together to achieve the UN's sustainable development goals for 2030, an achievement that could bring over €2 trillion to the food industry.
EU auditors said the European Commission’s efforts to tackle food waste have lacked effort, coordination, been fragmented and intermittent - and without even a real definition of food waste, in a report released yesterday.
Unilever brands known as sustainable are growing 30% faster than others
A new report by industry giant Unilever shows that consumers' belief in the social or environmental welfare of brands hugely affects their purchasing decisions.
Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy snack and ‘superfood’ manufacturer.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
French marine and algae-sourced omega-3 specialist Polaris has called on marquee trade group the Global Organisation for EPA and DHA Omega-3s (GOED) to up its presence in Europe.
The Nobel Foundation’s ‘Your plate, our planet’ event featured talks by start-ups boasting the world changing power of new food technologies like ‘food computers’ and tropical weather forecasting.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional player into a “profitable international brandhouse” in his 10 years at the...
Only the seemingly foolish would have predicted 2016 would see the UK vote to leave the EU and Donald Trump win the US presidential election. But in the post-truth era, these are the facts.
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
The omega-3 sector has faced down some mega challenges in recent times: Sustainability concerns; research questioning health benefits that has affected global markets. But maintaining volumes may be its greatest challenge yet.
An independent think tank, IPES, has been set up to advise the EU and work towards creating a common food policy that would create a sustainable, healthy and profitable food system – a ‘plan B’ to the failures of the current framework.
Antarctica is the southernmost continent on Earth. But while it may be isolated, it is far from insulated and use of its resources like krill has mirrored global political flares from the fall of the Soviet Union to the rise of Chinese state-backed industry.
‘We want to enable countries to look after their own children’
Gone are the days when the supply of humanitarian nutrition products relied on just a handful of western companies. UNICEF is pushing its supply of Ready to Use Therapeutic Food (RUTF) into a more competitive future driven by local suppliers ready to...
Economic impact assessments for malnutrition are helping present a “convincing argument” for nutrition investment, says a top economist from the UN’s Food and Agriculture Organisation (FAO).
A pan-EU sustainable food project sees Israeli astaxanthin supplier Algatechnologies, champion of pea protein Roquette and Dutch nutrition giant DSM among its 50 partners that will invest close to €1.2bn over the next seven years.
Start-up Bio-marine Ingredients Ireland (BII) hopes to become a major new supplier of lipids, protein and calcium powders following an initial €15m investment in its plant.
U2 band members Bono and The Edge have been named as major investors in Nuritas, the much-hyped Irish biotech start-up planning to triple its workforce in 2017.
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
The head of the research center of the global aqua feed leader, Skretting, has weighed in on the debate generated by BBC coverage of a Scottish study showing omega 3 oils in farmed salmon have halved in the past five years due to more plant based oils...
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
Finnish organic botanical supplier Eevia has penned a deal with UK distributor Gee Lawson, which sees opportunities open up in the UK and Ireland, the Benelux region, France, Italy and Spain.
Microalgae is often held up as the most promising sustainable protein that can feed a growing world population - but first production needs to be scaled up on industrial levels. "The costs of inaction are too steep to even contemplate,” writes the...
Vegetarian diets do not compromise athletic performance and may even help aerobic capacity, according to a study comparing elite vegetarian and omnivore athletes.
Health & Nutrition Week, 28 November-2 December 2016, Frankfurt, Germany
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
Does P-Fit, the personalised protein service launched last month, have the potential to 'disrupt' the category, as one protein expert suggests, or will it settle quietly into a humble but high value niche? NutraIngredients seeks views from the...
