As published in The World of Food Ingredients, June edition. Cell-cultured meat could play a pivotal role in supplying a growing global population with protein. But how likely are consumers to willingly accept this “lab-grown” product? Cell-cultured meat – a novel technique to produce meat by culturing animal cells in a suitable medium – has … Continue reading Culture shift: Will consumers warm to “clean” meat?
As published in The World of Food Ingredients. As one of the largest consumer markets and the second largest economy in the world, China’s vast social, political and economic changes over the past decades have created a wealth of opportunities for food and beverage innovators. Full article can be found here.
As published on NutritionInsight.com. 19 June 2018 — Personalized nutrition has taken its place as a key industry topic, spurring the launch of a number of innovative start-ups using cutting-edge technologies to offer precise nutrition advice to consumers. This growing industry space will be the topic of discussion at the Personalized Nutrition Innovation Summit, which … Continue reading Personalized nutrition: Mindful and aware consumers drive market opportunity