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FoodNavigator.com
Subject Newsletter: Food Safety
TOP HEADLINES
What is required for halal certification?
With a growing Muslim middle class in countries such as the UK, and even many non-Muslims increasingly buying halal products, halal certification is more important than ever for businesses selling them.... Read more
Not halal just yet: Singapore Islamic Council says ‘more rigorous’ parameters must be fulfilled for cultivated meat to be halal-certified
The Islamic Religious Council of Singapore (MUIS) has highlighted that cultivated meat still needs to meet a ‘more rigorous’ set of requirements to be halal-certified, even though it has been deemed potentially permissible for halal consumption.... Read more
‘Insects will be seen as normal food’: How industry is combatting consumer reluctance to eat insect protein
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to eat them?... Read more
Are preservatives killing good gut bacteria?
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut... Read more
Unblocking the ‘fermentation bottleneck’: Inside Planetary’s quest to optimise protein production
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.... Read more
Gluten-free but wheat? Coeliac-safe wheat flour developed in Spain
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.... Read more
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