Packaged bread is increasingly seen as an ultra-processed food (UPF). But product innovation can help, says Modern Baker, which uses viscous fibres, prebiotics, and a manufacturing “hack” to produce its clean label Superloaf.

Scientists have reduced the amount of preservatives needed in Iberian pork by using a naturally occurring yeast from the meat following EU rules to reduce nitrates and nitrites in food.

Fermented microalgae oils have started gaining attention as an alternative to traditional cooking oils. Omega 3-rich algae oil is well known in supplements but are consumers ready to embrace it in the kitchen?

Her current role as regulatory specialist at UK legal consultancy Ashbury is as interesting as it is varied, she says. One day she is assessing a company’s compliance with the EU Deforestation Regulation; the next, she is evaluating the artwork on a petfood brand’s packaging.

There have been increasing concerns that the plant-based success story might be souring. Euromonitor analyst Javier Muñoz looks at what is really going on behind the headlines and identifies several strategies for success.

The Future of Nutrition Summit is returning to Fi Europe. Download this e-magazine to find out more about the programme and read interviews with some of the top speakers.