Evaluating the Yuka ‘phenomenon’: How effective is the scanning …
WEBAug 20, 2019 — Yuka was launched in 2017 by three co-founders: brothers Benoit and François Martin, and friend Julie Chapon. Since then, the platform has attracted more than 10m users scanning three million barcodes every day and expanded its presence beyond France to Belgium, Switzerland, Luxembourg, Spain, and as of June this year, the UK.
No safety concern for emulsifier E 471 but EU should tighten up ...
WEBNov 13, 2017 — The European Food Safety Authority (EFSA) is recommending the Commission changes the specifications for the emulsifier mono- and di-glycerides of fatty acids (E 471). , EFSA scientists said there is no safety concern when E 471 is used in foods at the reported uses, and there is no need to set a numerical acceptable daily intake (ADI).
PepsiCo talks health and reformulation across drinks and snacks: …
WEBJul 2, 2021 — PepsiCo Europe has unveiled what it describes as an ‘ambitious new plan’ to ‘add more choice’ to its food and beverage portfolio across the EU, including a series of commitments to reduce the sugar contained in its beverage portfolio and increase the availability of healthy snacking options.
EFSA raises red flag for silicon dioxide safety over nanoparticles
WEBJan 18, 2018 — Silicon dioxide, also known as synthetic amorphous silica (SAS), is used by food manufacturers as an anti-caking agent in spices or creamers, to ensure fine flowing powders or to absorb water. It is made up of aggregated nano-sized primary particles which are usually greater than 100 nm. EFSA scientists warned that, depending on the starting ...
The rising price of olive oil: What’s causing it and how long will it …
WEBApr 30, 2024 — The price of olive oil has seen an extraordinary increase in recent years, with figures from market analyst firm Mintec Global showing a record high of €9.20 per kilogram, reached in January 2024. But why are we seeing this sharp increase and is this trend sustainable when many consumers are already stretched by the cost-of-living crisis.
‘Mushroom mycelium is the food of the future’: Meet the biotech …
WEBJul 7, 2022 — Hamburg-based Mushlabs utilises a ‘unique’ and ‘highly efficient’ process to cultivate mushroom mycelium, producing an ingredient the start-up says is ‘ideal’ for plant-based product development. The company has just announced an exciting new upcycling collaboration with Bitburger Brewery Group. FoodNavigator learns more.
Allulose approval in Europe to be sought by new ingredients …
WEBDec 7, 2021 — The newly formed Allulose Novel Food Consortium (ANFC) is made up of four ingredients companies: Sanyang Corporation from South Korea, Japan-based Matsutani Chemical Industry, European sugar beet-focused Cosun Beet Company, and US-headquartered Ingredion. Their aim is to put allulose – a ‘novel food’ already approved in Japan, Mexico ...
Introducing the ‘next generation’ of Nestlé’s Dolce Gusto coffee: …
WEBNov 10, 2022 — After five years in development, Nestlé has unveiled Nescafé Dolce Gusto NEO. The company says the new coffee system leverages proprietary ‘SmartBrew’ technology to deliver a first-of-its-kind multi-functional machine with an improved sustainability profile. We take a deeper look at the tech …
How fermentation biotech is creating ‘Agricultural 2.0’
WEBMar 25, 2021 — News and analysis on food and beverage development and technology. A rainbow of opportunity: How fermentation biotech is creating ‘Agricultural 2.0’. Fermentation is reinventing how food ingredients are produced / Pic: GettyImages-StephM2506. Biotechnology applications garner increasing attention in …
Beef versus plant-based analogues: ‘These products should not be …
WEBJul 7, 2021 — EUDR delay calls mount as world turns on Commission’s plans; Rustic food trend leaves fine dining in the dark ‘I do see an investor appetite to improve’: World Fund's principal on what investors are looking for in fermentation