The Seafood Alliance for Legality and Traceability (SALT) has launched a new initiative that aims to increase transparency and support collaboration in the global seafood sector.
Korean supplier CJ Bio has developed a clean label umani seasoning called TasteNrich to tap into the changing needs of consumers and its industry customers.
Moringa flower (MF) extract can increase dietary fibre and antioxidant levels in cooked chicken nuggets, as well as boost antimicrobial properties, according to researchers in India.
Palm oil intake does not appear to induce increases in cardiovascular disease risk-related biomarkers relative to other unsaturated fatty acids such as olive, canola and soybean oils, according to a new systematic review and meta-analysis from China.
One-in-five food products in Japan are still not compliant with the country’s new food labelling standards, with time rapidly running out for manufacturers to make the changes.
Australian firms have a great opportunity to tap into the clean meat movement, according to the founder of Heuros, one of just two Aussie companies currently operating in the sector.
Unique packaging and a thermal treatment process to maximise food safety will ensure the first UAE astronaut will be able to enjoy halal food in space.
Plant-based seafood firm Sophie’s Kitchen is now producing food-grade protein from microalgae, with firm confident it can become a long-term and more sustainable solution to animal and traditional plant-based proteins.
Daily intake of Lactobacillus gasseri CP2305 - Asahi’s proprietary paraprobiotic - is able to relieve fatigue and stress-related symptoms in long-distance male runners.
