The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable. Enzymes in alternative protein production Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and … [Read more...] about Enzymes: Pioneering sustainable nutrition with insects and algae
Insight
New insights highlight the future of food innovation
Healthy ageing and longevity, women’s health, accessible nutrition, and sodium reduction were the highlights of a panel discussion at the first Kerry Health and Nutrition Institute (KHNI) event in Singapore. The Future of Sustainable Nutrition event marked KHNI’s 10th anniversary, bringing together Kerry customers, industry leaders, and media to explore cutting-edge research, leading technology, and consumer behaviour forecasts that will influence food innovation in the region. Sharing … [Read more...] about New insights highlight the future of food innovation
Insect oils: The next superfood revolution in sustainable nutrition
Global food systems are under immense pressure to find sustainable, nutrient-dense ingredients as traditional resources become strained. One innovative solution emerging in the food and beverage industry is insect oils, which offer a rich source of omega-3s and essential fatty acids while having a smaller environmental footprint than conventional crops. As the search for sustainable alternatives continues, insect oils are becoming a viable option, addressing both nutrition and … [Read more...] about Insect oils: The next superfood revolution in sustainable nutrition
