Terry Wagner, innovations and applications manager, US, discussed Brenntag’s focus on culinary flexibility, sustainability, and bold flavors at IFT First 2025. He highlighted sugar reduction in energy ...

Melanie Luangrath, senior director for new business development at dsm-firmenich, talked to us about the company’s ...

As demand for sustainable nutrition and protein diversification grows, food formulators are increasingly looking for plant-based ingredients that meet functional and sensory expectations. At last week ...

The Africa Rice Center (AfricaRice) has received a US$9.44 million grant from the African Development Fund (ADF) to strengthen the climate resilience of rice value chains across West Africa, a region ...

GEA has unveiled its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, US, to expand its capabilities in alternative protein and sustainable food production.

Andrew Vasina, North America culinary center manager, spoke to us about how Biospringer uses fermentation to develop natural ...

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the ...

FoodChain ID’s Mentor is an embedded AI product development tool that delivers real-time guidance and intelligence to enable ...

Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein ...

As natural color demands rise, Alice Lee, technical marketing manager at GNT USA, spoke to us about the role of color in food ...

As consumers increasingly desire sustainability, Ingredion delves into how it helps customers align their strategies. Brian ...

A coalition of 28 consumer, public health, and nutrition groups, along with 12 academic researchers, have submitted joint comments to the US FDA regarding its front-of-pack (FOP) nutrition labeling ...