Algae

Image: Getty/Hinterhaus Productions

Boomer time: Time to target food and beverages at older consumers

By Oliver Morrison

There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...

The Seafood Alg-ternative project is developing alternatives to smoked salmon, canned tuna, tarama spread and roes from algae. GettyImages/4kodiak

Fish 2.0? EU funds wave of algae-based fish substitutes

By Flora Southey

Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.

How will Christmas dinner change over the next 30 years? / Pic: GettyImages Alvarez

What’ll be on the menu for Christmas 2050?

By Katy Askew

Under-30s think the traditional Christmas dinner is ‘old fashioned’, according to fresh research. As pressure on the food industry to transition to more sustainable ingredients mounts, what will we be eating for Christmas dinner in 2050?

Algatchnologies' southern Israel astaxanthin facility is set for expansion and cost reductions, the company says

Algatech: Functional food on astaxanthin horizon

By Annie Harrison-Dunn

Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.

Roquette microalgae flour hope after Solazyme split

Roquette talks algae hope after Solazyme split

By Kacey Culliney

Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.

Spotlight

Follow us

Products

View more

Webinars

Featured Suppliers

All