Dominik Scheffer, chief sales officer at M Food Group, highlights the company’s new starter cultures for fermented products, ...

Traditional food products are increasingly reformulated with functional ingredients that offer consumers health benefits for physical and mental well-being and, in many cases, cater to ethical ...

Bühler showcased a flexible tube die for producing healthy and sustainable plant-based protein, like soy chunks, at IFFA 2025 in Frankfurt, Germany. Christoph Vogel, Head of Business Unit Human ...

Edible oils and fats that align with evolving consumer demands are nudging innovators to prioritize health and sustainability. From traceability and nutrition, to regenerative sourcing and novel oil ...

GEA Food Solutions showcased a slicing, loading, and packaging line featuring cutting-edge tech innovations, including ...

We sit down with John Martin, vice president of innovation at Ofi, to discuss the major trends Ofi is seeing in the market ...

Janusz Wielich, sales director, Savory EMEA APAC at Lallemand Bio-Ingredients, talks to us about Engevita HiPRO Beyond, a ...

Beneo brand Meatless serves up meat and fish alternatives created using its plant-based texturates at IFFA 2025 in Frankfurt, ...

Corbion presented its sustainable ingredient solutions and specialties in preservation, food safety, and bio-based tech at IFFA 2025 in Frankfurt, Germany. Janine Gierman, sales director for ...

The US Food and Drug Administration (FDA) has approved the use of three natural colors to “expand the palette of available colors” for F&B manufacturers. Galdieria extract blue, butterfly pea flower ...

Bunge is showcasing “ultra-clean” tasting, light-colored soy protein concentrates at IFFA. Mark Stavro, director of marketing ...

Food innovation in emerging F&B companies is fraught with challenges like high minimum order quantities (MOQs) and lengthy lead times, which can slow down product development and increase ...