The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs

Abstract Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there

Schools Around The World Are Racing to Create Future Food Curriculum

Anyone familiar with the story of Silicon Valley knows just how fundamental the university system was in creating the center of the technology universe. Colleges and universities have long served as launch pads for the world’s biggest tech companies, from the education of integrated circuit founding fathers William Shockely and Robert Noyce (at Caltech and

Clinically Tested & Clean Label Turmeric for Beverages

The ​joint health market ​ In the next five years, the global market for bone and joint health ingredients is forecast to grow at a rate of 6.3% (CAGR), mainly due to the graying populations of the developed world. It is projected to reach $3.5 billion U.S. dollars by 2024​. While older people are the primary drivers

The key bread trends for 2021 and beyond

Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them to buy. The deep dive into the bread and viennoiserie categories

Playing Defense: Emerging Immune Health Ingredients

Have you changed your diet or added immunity-supporting supplements to your daily regimen in the past year? If so, you’re not alone. FMCG Gurus research shows that 64% of global consumers say that COVID-19 has made them more conscious of their immune health. Some have increased consumption of fruits and vegetables while others turned to

Why Wagyu Beef Is So Special (And Expensive)

Wagyu beef from Japan is so expensive, yet one of the most sought after in the world. Its high-marbling (intramuscular fat) is highly prized and is one key factor that defines its quality. Originally, Wagyu (means Japanese cow) refers to the 4 breeds of Japanese cattle: the Black, Brown, Short Horn, and Polled. Among these four,

3 Ways to flip innovation in bakery

How to bring fresh ways of innovation in a traditional sector like bakery? Successful new product development often happens by incremental innovation. In fact 95% of new products fail (source: Masschallenge.org), and incremental innovation allows to innovate without excessive risk. Such an incremental innovation strategy in a traditional sector like bakery has 3 goals. It allows

Beyond sweetness: The functionality of formulating with honey

The complex nature of honey provides countless benefits to bakeries in the form of functionalities such as binding and natural shelf life extension. But more importantly to today’s consumers, all of this functionality comes from an ingredient made by honey bees, not in a factory. Honey is sweet, there is no denying that. There are

Coffee compounds linked to reduced chronic liver disease risk

Coffee compounds that include caffeine, chlorogenic acid, kahweol and cafestol, may contribute in reducing the risk of developing chronic liver disease, according to UK researchers. The team found drinking caffeinated ground, instant or decaffeinated coffee could reduce risk of developing and dying from liver conditions, with the health benefit peaking at three to four cups

Exploring the possibilities of seed-based innovation

A disastrous dinner date led to the founding of 88 Acres Foods, Inc., a maker of snacks, spreads and salad dressings formulated with seeds. Co-founders Nicole Ledoux and Rob Dalton, who met on Match.com and married seven years ago, share a passion for food. But Mr. Dalton, who is allergic to peanuts and tree nuts,