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What role can new developments in ingredients play in moving us towards a more sustainable global food system?
From probiotics, prebiotics, and postbiotics, there is a lot to get your head around in the world of the gut microbiome.
How must the global food production system change to meet the challenges of a growing population, whilst simultaneously protecting the planet?
How does precision fermentation work? What are the benefits and challenges of using the technology? And what does its future hold?
How effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?
Are consumers ready for a new source of food? Are they willing to make dietary changes? And how do we transition to more sustainable diets?
How can we accelerate ingredient innovation and meet the need for improved flavours, textures and greater nutritional value?
In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries.
Sustainability is a huge concern for the food industry, but to what extent does it matter to consumers?
There is no getting away from the fact that farmers are under increasing pressure to feed a growing population, and in a sustainable way.
Sustainability is front of mind for most businesses in the sector, but has the economic argument been won?
We look at the science behind molecular farming, explore its potential applications, and look at how the food industry might benefit.
Although most of us will be familiar with collagen's potential benefits to skin health, its allure extends far beyond aesthetics.
There are few industries as innovative as the food sector, and few facing quite so many challenges.
Gut issues are common among the physically active, be they athletes or regular gym-goers, and their impact can be wide ranging.
There is arguably no other sector that is as tuned in to what its customers want than the food sector.
The average person has a daily fibre deficit of 12 grams and the effects of that can be far-reaching. But how do we bridge the gap?
Low energy availability, affects both male and female athletes, but its impact can be especially pronounced among sportswomen.
Can reformulation be the innovation to reduce emissions of existing food products rather than relying on a shift to plant based alternatives?
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