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Ingredients

R&D, ingredients and their applications that continuously improve the taste and nutritional profile of food and drink

Latest news, insights and podcasts

glass of oat milk on wooden plate with oats and wooden spoon, beige background with cloth

22-08-23 / 3 min read

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

vegan burger patty with gherkins, served on big brown mushroom, red onions, lettuce and tomatoes

15-08-23 / 2 min read

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

Algae seaweed in water

11-08-23 / 2 min read

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

A British Ministry of food ration book from the second World War

02-06-23 / The history of…

The tumultuous history of British cheese

Things got so bad in the post-War period that the social historian Dorothy Hartley wrote: “Our cheeses are lost to England”.

01-12-22 / Food Futures The highly versatile mycoprotein heading to a plate near you

Listen to the series

Raspberry and lemon cream tart with fresh raspberries on top, being dusted with icing sugar

06-07-23 / 5 min read

How new tech is striving to lower the price of allulose and bring it to a larger market

Scenic misty morning in a cornfield

19-07-23 / 2 min read

IngredientWerks develops molecular farming technology that grows beef protein in corn

Glowing mushrooms on bark with fireflies in forest

22-06-23 / 12 min read

The magic of mushrooms: the versatility and sustainability of fungi

Podcast

Little boy refusing to drink soda at restaurant

24-10-22 / The Big Issues

What would happen if we ditched the sugar tax?

The Soft Drinks Levy was introduced in the UK in 2018 with the aim of tackling childhood obesity, but its existence is under threat.

Three silhouettes on blue background. The UK is heading for Europe's highest obesity rate

29-07-22 / The Big Issues

Why the UK is heading towards having Europe’s highest obesity rate

Chef Stu Henshall leaning on kitchen table discussing recip with observer

25-05-22 / Career Conversations

The musical prodigy who became Quorn’s Executive Chef

Justus Nieschlag uses collagen peptides

06-07-22 / Inside Food science

The elite athlete getting back on track with collagen peptides

08-02-22 / Inside Food science

CBD: Is the regulatory system working?

Events

Sustainable Food Forum

11-01-23 / Live event

2023 Tastes of better in Ascot

18-01-23 / Inspiring Nutrition

Inspiring nutrition

News and features

face composed of colours illustration

10-08-22 / 12 min read

The evolution of aroma: food and drink scents of the past, present and future

peas in pod retro ilustration on baby pink background

22-06-23 / 8 min read

From lupin to brassica: 6 novel crop innovations shaping the future of plant-based proteins

Red seaweed floating in crystal clear water

03-03-23 / 11 min read

Sustainable ingredients: how algae could help feed a growing population

Antique italian house

14-01-22 / 7 min read

Are you buying the real thing? Fake foods and how to identify them

two programmers working together on a computer code at night

20-09-23 / 4 min read

New AI platform which analyses and predicts success rate of NPD is unveiled

Assorted green and red Swiss chard leaves outside on sunny day

07-09-23 / 3 min read

ICL teams up with Agrematch to develop novel plant nutrition solution using AI

Homegrown hot & peppery cress salad bags being pulled out of carboard box

06-09-23 / 2 min read

New British vertically farmed salad brand Homegrown launches in Asda

Glass of milk standing on old wooden table

05-09-23 / 2 min read

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

Food innovation

Business of Food