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Americas: Mushroom specie found to power batteries

Researchers at Purdue University have created electrodes from a species of wild fungus called Tyromyces fissilis. Carbon fibers derived from a type of wild mushroom,...

Europe: Barry Callebaut company debuts nut range at ISM 2017

La Morella Nuts, part of the Barry Callebaut Group, will announce a new range that consists of freshly deshelled, organic Mediterranean nuts at ISM...

Asia Pacific: GNT releases micronized powders

The GNT Group markets a micronized powder range based on Colouring Foods under its Exberry brand. The new product range is designed to give...

Europe: 25% of F&B products in Germany don organic claims

A quarter of all food and drink products launched in Germany in 2016 carried organic claim, the highest percentage globally, according to research from...

Europe: Herza launches sucrose-free, organic chocolate pieces

Herza launches a range of organic chocolate pieces that is produced without sucrose. The sweet taste is achieved with natural sweeteners such as coconut sugar,...

Africa: Nespresso helps rebuild South Sudan’s coffee industry

Despite the ongoing conflict, South Sudanese coffee farmers are making progress in reviving the country's coffee industry. The resulting Nespresso limited edition Grand...

Asia Pacific: China, India grow in organic sector

Some Asian organic food markets are reporting double-digit growth rates, with regional sales poised to reach US$10 billion in the coming years, finds Ecovia...

Europe: Beneo releases clean label rice starch

Beneo launches Remypure, the company’s first high performance rice starch that qualifies for natural and clean label status worldwide. The ingredient has reportedly high stability...

Americas: Prunes are found to be healthy for bones

More researchers are interested in the potential of prunes to restore bone and prevent bone loss in animal models of osteoporosis, states the International...

Americas: Mushrooms add flavor, boosts nutrition in meat, finds study

A new study from the Culinary Institute of America and University of California-Davis, published in the Journal of Food Science, explored the flavor-enhancing properties...
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