New research demonstrates that making simple changes in the competition structure within set menus can influence how diners choose food options, resulting in healthier choices with a lower carbon ...

The demand for foods, beverages, and supplements with specific functionalities that meet various needs has been increasing in popularity quite significantly since the COVID-19 pandemic. However, even ...

We sat down with Lauretta Katsriku, global category leader, Collagen, at Rousselot, to discuss the company’s Nextida GC and ...

We spoke with Tate & Lyle’s Becca Henrickson, category strategy manager, and Amanda Sia, technical service senior account ...

We sat down with Prova’s marketing manager, Julie Pickette, and director of R&D, Justin Demers, to explore their latest ...

We spoke with Jackie Chuang, SVP Dry Ingredients at Tradin Organic, about the company’s latest releases. We also discuss ...

We spoke with Doug Lim, head of North America Business at Samyang Corporation, about the company’s “3S Sugar Reduction ...

We spoke with Enda Ryan, CEO of ClonBio Foods, about the company’s barley protein and fiber products. Based in Ireland, the ...

As demand for high-protein fortified and clean label foods continues to grow, the alternative protein sector is entering a new phase. Plant-based products remain the dominant trend in this segment, ...

As regulators impose stricter sodium reduction targets and front-of-pack labeling drives reformulation, food manufacturers are under growing pressure to cut salt without compromising taste. The ...

Join Missy Green for a journey through The World of Food Ingredients’ special Nutrition Insight edition—featuring an exclusive video interview with Mariette Abrahams, founder of personalized nutrition ...

Innova Market Insights data shows that more than 1 in 2 of consumers are willing to try out plant-based fish. Majority says that they would prefer it to mimic the original product in the taste and ...