Fabcon Food Systems in the UK has partnered with Italian process maker Engi Technologies, which make presses for non-fried snacks and rice cakes, to integrate its machinery technology.
Scientists in Scotland have identified the gene in barley which is responsible for drought resistance, which could help the Scotch whisky and wider cereals industry respond to climate change.
New 'Natural Dark' cocoa powder set to create a new standard ‘for years to come', after breakthrough at Barry Callebaut’s Research & Development Center.
Demand for meat-free alternatives has soared. The number of vegans in Britain quadrupled between 2014 and 2018, according to The Vegan Society, and the meat-free market is estimated to be worth £658m by 2021.
The charred remains of 14,000-year-old flat bread found in Jordan has given researchers a glimpse into the diets of Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agriculture way of life.
The organic chickpea snack brand will donate up to $50k to the Whole Kids Foundation, which promotes healthy living through a variety of school-related initiatives.
Arcadia Biosciences has signed an agreement with Arista Cereal Technologies and Bay State Milling Company to globally commercialize a high fiber resistant starch wheat, resolving an earlier intellectual property (IP) wrangle between itself and Arista.
The segment – currently valued around $9m – will reach $24m by 2025 as consumers expand further into health-conscious, better-for-you choices, according to Research and Markets.
Belgium, Luxembourg and the Netherlands are the latest countries to adopt the International Palm Oil Free Certification Trademark (POFCAP), bringing the number of countries using the label to 20.
