Discovery of carbon-capturing organism in hot springs could lead to efficient way of absorbing climate-heating gas

Article Link (by Damian Carrington) A microbe discovered in a volcanic hot spring gobbles up carbon dioxide “astonishingly quickly”, according to the scientists who found it. The researchers hope to utilise microbes that have naturally evolved to absorb CO2 as an efficient way of removing the greenhouse gas from the atmosphere. Ending the burning of

Good Food Institute Sees Fourth Pillar For Alt Protein Market in the Form of Molecular Farming

Website Link (Article by Michael Wolf) Over the past few years, the Good Food Institute (GFI) has created dedicated reports for each category, or “pillar,” in the alternative protein market: plant-based, precision fermentation, and cultivated meat/seafood. This week, however, GFI teased what it sees as a possible fourth pillar for alternative protein pillar in the form

6 Packaging Reductions That Don’t Increase Food Waste

Website Link (Article by Claire Sand) Packaging reductions that do not create additional food waste equals more environmentally friendly food packaging. The desire to reduce packaging remains strong, and three motivating factors can prompt the packaging industry to take additional action for sustainability. Laws Legislation such as the Packaging and Packaging Waste Directive, which goes

Mycelium-based ingredient used in Beverages and Meat analogues

Website Link (Article by Oliver Morrison) US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins. Mycelium is the fibrous root structure of mushrooms. MycoTechnology’s range of ingredients, called FermentIQ, consist of pea and rice protein fermented

Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Article Link Highlights •A novel approach for improved utilization of food industry waste/by-products.•Industry waste streams selected: grape pomace and broken wheat.•3D printing for the production of customized foods with improved value.•Insights for cleaner production and effective resource recovery.•Optimization of 3D printing conditions in the in-house fabricated printer CARK. Abstract Wastes and by-products of the food

Outlook 2023: Consumer Trends

Website Link (Article by Elizabeth Brewster) If you’re looking for the main driving force behind the latest trends in consumer behavior, look no further than that timeworn cliché from the 1990s: “It’s the economy, stupid.” As global consumers settle into a new normal in the wake of the COVID-19 pandemic, more than two-thirds (67%), on

What Science Says About the Potential Healing Effects of Essential Oils

Website Link (Article by Megan Schmidt) Essential oils smell great. But what do researchers have to say about the health benefits of essential oils? Are they really safe remedies for anxiety, stress, pain and other health problems? Since the dawn of civilization, people have turned to the power of plants for healing purposes. But one

From saffron beer to kefir water, the new crop of NPD embracing unique functional ingredients

Website Link (Article By Oliver Morrison) Despite cost and inflation concerns, trend reports note rising demand among many consumers for foods with functionality, such as those that can help bolster the immune system. Many brands are responding. Among European consumers, 3 in 4 believe they better understand what works for their health and wellbeing, leading

How next-gen sequencing tech is advancing food safety testing technologies

Website Link (Article By Natasha Spencer) As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food safety testing tech. Today’s food industry focuses on transparency and a better understanding of foodborne

From mood-boosting algae to plant-based ‘egg’ powder: Which innovations caught our eye at FiE 2022?

Website Link (Article by Flora Southey) Food Ingredients Europe (FiE) 2022 is in Paris this week, and FoodNavigator is on the ground speaking to newcomers to the B2B market. Over a period of three days, ingredients companies are lining the show floor at the Paris Expo Porte de Versaille in the city’s 15th​ arrondissement. Some