Consumer interest in healthier diets is translating into healthy beverage innovation, with functional drinks and alcohol alternatives on the rise, as well as lower alcohol wines, beers and spirits.

Start-ups and multinationals alike are using microbial fermentation to ‘brew’ valuable molecules in a cheaper and more efficient way, from deforestation-free palm oil to animal-free dairy and leafless stevia – but how likely are consumers to...

Founded in 2018 by four foodies - Christopher Kong a biochemist turned entrepreneur, Indonesian-born food scientist Amadeus Driando Ahnan, product developer Fabio Rinaldo and Elin Roberts, a marketing strategist and advocate of plant-based living ...

Amai Proteins is on a mission to reinvent the Food & Beverage industry with their unique protein design technology. By combining biotechnology with Agile Integrative Computational Protein Design (AI-CPD), Amai produces tasty, healthy and food...

FUMI Ingredients believe that there still is a major untapped source of high value ingredients in microorganisms which can be used for fully sustainable diets. As a result, they have developed a unique platform to produce functional, animal-free...

Food technologists may hold the key to more successful new foods and beverages, as understanding how ingredients work can help improve flavour, texture, shelf life and more.

Meat alternatives made from pulses generally are more environmentally sustainable than meat, but plant ingredients often are highly processed to maximise protein. Is there a better alternative?

Cellular and acellular agriculture can answer some of the sustainability and health challenges faced by the food industry.

Extrusion technology offers food manufacturers the flexibility of processing a wide range of raw materials to desired product characteristics and functional properties. While this process is still mostly based on empirical knowledge, this approach...

With the growing popularity of plant-based products, what are the new market opportunities for dairy?