Food Industry

Reshaping the future of food: Fooditive launches Bee-Free Honey and Lowsalt using precision fermentation Fooditive, a pioneer in the development of plant-based innovative ingredients built for a better world, better health at affordable prices, is celebrating the next phase by welcoming the world to a new era in the company. The Dutch startup at heart is reshaping the future to keep its promise in innovation by scaling up existing products and introducing their latest developments: LowSalt & Bee-free-Honey. Scaling up via sustainable collaborations and certification Partnerships & expansion Fooditives’ unique approach towards its ingredients and processes has attracted change makers...

Study shows why ‘aromatic’ blueberries taste better Credit: UF/IFAS photography Blueberry plant   Newswise — They may be called “aromatic” blueberries, but they don’t just smell nice -- they taste good. University of Florida scientists now know why: These fruits contain just the right genetic combination to produce the chemistry required for a pleasant blueberry flavor. Growers and consumers always seek better-tasting fruit, compelling blueberry breeders like Patricio Muñoz to work in fields and labs and to use UF taste-test panelists to find the right varieties of blueberry to breed. “More consumption will increase demand and keep prices up for...

Fancy a side of 3D printed carrots and crickets with your meal? Singapore based research team addresses food supply challenges through a more systematic and efficient 3D food printing approach to dish up alternative protein sources including algae, plant and insects Credit: SUTD Optimised ink printing of pyramid, octopus and turtle from left to right of different protein inks   Newswise — As the global population continues to age and grow, the demand for protein-rich food is also expected to increase concurrently. This has also caused concerns on increasing greenhouse gases, land and water consumption associated with the conventional rearing...

Study Shows Top “Ingredient” to Good-Tasting Coffee Credit: Fikadu Ejigu Researcher Addis Alemayehu with collected coffee cherries drying on a wire mesh. A research group in Ethiopia studied production methods and bean processing methods of Arabica coffee to determine which factors influenced the flavor the most. Newswise  - Most Americans wake up to coffee every morning. In fact, the National Coffee Association says that 70% of Americans drink coffee every week (62% drink it every day!) But is it the type of bean, the way it is grown – or the way it is processed that makes the most of...

Plant-based meat ‘healthier and more sustainable than animal products’ - new study Newswise — Plant-based dietary alternatives to animal products are better for the environment and for human health when compared with the animal products they are designed to replace, say the authors of a new study. A new paper published in Future Foods argues that because these foods are ‘specifically formulated to replicate the taste, texture, and overall eating experience of animal products’, they are a much more effective way of reducing demand for meat and dairy than simply encouraging people to cook vegetarian whole foods. The study, conducted by psychologists...