In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Under-30s think the traditional Christmas dinner is ‘old fashioned’, according to fresh research. As pressure on the food industry to transition to more sustainable ingredients mounts, what will we be eating for Christmas dinner in 2050?
French supplier Roquette has advanced its commitment to the chlorella and algae extract market by inaugurating a 4-5000 tonne a year chlorella facility at its HQ near Lille in northern France, as chlorella continues to move from the shadow of spirulina.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
