Scientists at De Montfort University Leicester (DMU) have been working with University of Sheffield, Innovate UK and WET Group to find a way to create drinks that do not need sugar or additives.
Herza Schokolade has created brightly coloured fruity inclusions made of natural ingredients.
Givaudan hosted the global innovation consortium, Plant Meat Matters, on 11-12 July at its newly opened flagship Innovation Centre in Zurich.
As part of its continued growth, bakery supplier Dawn Foods is revitalising its entire product portfolio, categorising products to make it easier for customers to select the Dawn solution for their individual application.
Royal DSM has launched its new DelvoCheese CH-120 cultures, a range of phage robust cultures for young cheddar and barrel cheese.
Givaudan and Bühler have announced a development partnership to accelerate market access for food start-ups in Switzerland.
Nestlé has revealed it has created a chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients.