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The Wonki Collective’s Dini McGrath on the battle to get more food to the shelf: “There’s seven times more waste at the food manufacturing level versus retail”

The science and craft of baking

Is ‘ultra-processed’ just another way to make us feel ultra-guilty about our food?

Winning start-up deploys fermentation and AI to turn Barilla by-products into food

In conversation with Miriam Ferrer: on consumer trust, “pixie dust” formulation and the food-mood connection…

Scientific solutions for a better society

EIT Food and Blendhub announce winners of Affordable Nutrition Scale-Up Challenge

Solar Foods-led consortium selected by European Innovation Council to develop novel milk protein using CO2 and electricity

Welcome from the editor: in harmony with nature

Jellatech raises $3.5 million to scale production of its animal-free collagen

Kerry signs partnership with Unigrain to boost production of dairy alternatives in Asia-Pacific

Scottish company ENOUGH secures £34M to scale production of its mycoprotein

Welcome from the editor: progress

Scientists create plant protein microgels which could replace fats in plant-based meat applications

Welcome from the editor: a look back

Sea & Flour awarded patent for technology which processes seaweed for use in bread

Arla Foods Ingredients partners with Novozymes to create novel protein ingredients using precision fermentation

Clean Food Group announces partnership with Alianza Team to accelerate development of sustainable lipids

Nestlé’s unveils new technology that reduces intrinsic sugars in key food ingredients

Arla Foods Ingredients and H&H Group to research impact of infant nutrition on brain development with APC Microbiome Ireland