Tech food production company, Sophie’s BioNutrients and Ingredion Idea Labs in Singapore, have produce the first microalgae-based cheese made from the world’s first dairy-free microalgae milk.
Oja, the London-based, food delivery startup, which aims to bring a range of ethnic foods to the masses, has raised £2.5m (€2.9m) in seed funding to develop its app that, it hopes, will make it the UK’s first online-only, ethnic supermarket.
An in-depth analysis of the performance of the 150 largest soft drinks and food companies in the UK has found that 2020 was a year of low revenue growth and high-profit volatility in the sector.
Investments in peas processing in Russia and North America are ramping up as demand for the humble vegetable increases, in part because of new foods it is being used in.
Nuhealth, the producer of healthy and innovative snacks from wholegrain brown rice, is launching its RiceUP! Brown Rice Bar range, which is available in half a dozen chocolate flavours. The bars offer many health benefits because of the novel ingredients that have been selected. The new brown rice bars represent a new generation of snacks…
Canada's largest organic breakfast and snack food companies Nature’s Path, has taken a majority stake in one of its suppliers, the miller and manufacturer of organic flours Anita’s Organic Mill. The share size and value were not disclosed.
With the holiday season fast approaching, more than half of US consumers express some concern about shortages, pricing and COVID-19 when food shopping, new research from FMI-The Food Industry Association shows.
With less than a month to go until the 11th edition of SIAL Middle East, organisers are looking forward to welcoming visitors and exhibitors to the Abu Dhabi Exhibitions Centre on Tuesday 7 December, and are urging those who would like to book a stand, to do so now.
The North American Meat Institute (NAMI) has submitted testimony to the US House Agriculture Committee saying that labour shortages continue to challenge the country’s food supply chain and are raising the cost of all food for consumers.
New research from IGD shows the significant opportunity for the food and consumer goods industry to build on increasing desire from consumers to eat less meat and more fruit and vegetables
