Why consumers lie about what’s on their plate

Consumers are adopting healthier and more sustainable diets. Or so they say. According to 2021 data from IGD, nearly one-fifth of consumers now list the environment as their main motivator for healthy and sustainable eating. The same data suggest more than three-quarters of consumers have increased, or are thinking about increasing, their fruit and vegetable … Read more

Sweet proteins… finally ready for prime time?

Several companies are now deploying synthetic biology to ‘program’ microbes to express sweet proteins, from Roquette and Brain Biotech AG​​​, who aim to take brazzein (an ultra-sweet protein found in oubli berries that they are producing via microbial fermentation) to market in coming years, to Israel-based Amai Proteins​​ , which makes ‘designer’ sweet proteins. FoodNavigator-USA … Read more

‘I think COVID shocked our systems in a lot of ways’

“I think COVID shocked our systems in a lot of ways,”​ said Wolf, who noted how as consumers spent more time at home, they tended to seek out familiar comfort foods leading to a spike in sales in Mondelēz’s core business of cookies and crackers. But the tide is shifting towards discovery of new brands … Read more

Givaudan mimics animal fat cells with encapsulated coconut oil to ‘reduce high fat content while improving juiciness’ in plant-based

Plant-based is flavor of the month and has been for some time. Forecasters don’t expect this trend to abate, with Research & Markets suggesting the plant-based food market is expected to grow at a CAGR of 11.9% from 2020 to 2027 to reach $74.2bn by 2027. However, not all consumers are willing to trade in … Read more