The most innovative food and age ideas often come from the fresh ideas of young people in the industry.
Young NT researchers, innovators and scientists are being urged to put their ideas forward for improving the productivity, competitiveness and sustainability of their industries. The Science and Innovation Awards recognise the ideas of 18-35 year olds, helping them turn them into reality. The 2019 Science and Innovation Awards recognise big ideas that contribute
Novel chip flavours are being cooked up all the time, all around the world. Earlier this year, Smith's released "garlic bread" chips; in the US, Lay's chips announced the launch of their Tastes of America range, which incorporates eight tastebud-tingling flavours, from New England lobster roll to deep-dish pizza. In South Korea, you can now choose
Investors are seeking food startups with a unique disruptive product, market traction, a passionate & well rounded team, and a focus on social impact and sustainability.
Rabobank brings its start-up pitching competition, FoodBytes!, to London today (13 September). Before the excitement kicks off, FoodNavigator caught up with Rabobank’s Nina Meijers to learn more about how food innovation ecosystems are boosting the triple bottom line. https://www.foodnavigator.com/Article/2018/09/13/Food-innovation-ecosystems-are-boosting-the-triple-bottom-line-Rabobank-says#
Plant based protein brands are increasingly positioning themselves either into meat replicates or meat alternatives.
Ethan Brown's 12-year-old son eats a burger almost every day. It may not sound like a diet a parent would want for their child, but Mr Brown has no concerns, because the burger patties come from his own company, Beyond Meat. And they are made entirely from plants. "My son's getting clean
My latest opinion piece will hopefully get some reaction – looking forward to your comments on this vitally important issue.
Food brand packaging has ultimately always been about the shelf – getting it to shelf in good condition, and then using the pack appearance on the shelf to entice purchase. Facilitating product use emerges as a factor in certain instances, the Glad Wrap cutting bar being a memorable one, but
3D food printing is a key emerging technology and Monash Food Innovation Centre has the tools to help you explore the opportunities for your brand.
An upgraded Apple iPhone is released every two years, but when’s the last time you noticed an improvement to an apple? Innovation in the world of food can often go unnoticed, but below are examples of game-changing research projects that will potentially revolutionise how we prepare and eat food. They include