The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
The UK has confirmed it will ‘consider’ relaxing the European Union’s controversial decision to include gene editing techniques within its regulatory framework that restricts the use of genetically modified organisms (GMOs) in the food chain after Brexit.