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Sprouted flours are ‘the next big thing” Baker Peter Reinhart predicts

Oldways Whole Grains: Breaking Barriers conference

Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts

By Elizabeth Crawford

Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author. 

Left-right: Wize Monkey founders Arnaud Petitvallet (COO) and Max Rivest (CEO)

Coffee leaf tea has got the 'body and full flavor of black tea without the bitterness'

Coffee: The next big thing in tea? Wize Monkey prepares to unveil coffee leaf tea

By Elaine Watson

By unlocking the potential of the coffee fruit, enterprising companies from Bai Brands and KonaRed (beverages) to CF Global (coffee flour) and VDF Futureceuticals (nutraceuticals) have already proved that the coffee bean is not the only thing the coffee...

Is the high-protein craze backed by sound science?

Does the high-protein craze make sense from a nutritional perspective?

By Elaine Watson

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?

The Pope said food was susceptible to manipulation by complaints of the economic crisis

Pope Francis: Food has been reduced to a commodity

By Caroline SCOTT-THOMAS

Market pre-eminence has reduced food to a commodity subject to financial speculation, Pope Francis told attendees at a major nutrition conference in Rome this morning.

Special edition: functional foods

Functional Foods: The end of the processed foods era?

By Peter Wennstrom

To understand Functional Foods you must see it as a strategy to add value to processed foods, says the president and founder of the HealthyMarketingTeam, Peter Wennstrom, in this guest article.

CSPI asks FDA to add sesame to list of allergens, mandate labeling

CSPI asks FDA to add sesame to list of allergens, mandate labeling

By Elizabeth Crawford

FDA should protect the estimated 300,000 to 500,000 Americans who are dangerously allergic to sesame by mandating the ingredient be labeled clearly when in foods and when products are made on the same machinery as foods with the ingredient, the Center...

Mellentin:

Special edition: Functional foods

Phood booed: Why big pharma fails at functional food

By Julian Mellentin

Faced with mounting difficulties in their drug businesses, many pharmaceutical manufacturers are looking at getting into functional foods and beverages, notes food marketing expert, Julian Mellentin in this guest article.

Kombucha is typically made by fermenting tea with a mixture of live bacteria and yeast, so using brewed organic coffee as a base brings something new to the category, says Reed's

Reed's CEO: Mainstream supermarkets are embracing kombucha now

By Elaine Watson

While mainstream food retailers discovered kombucha later than their counterparts in the ‘natural’ channel, they are playing catch-up now, says natural soda maker Reed’s, which entered the market in 2012 with its Culture Club kombucha range and now claims...

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