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 ...

A sharpened focus on culinary flexibility, bold flavors, and sustainability is driving consumer demands in F&B as health-conscious choices take center stage. Brenntag targets these demands with ...

A recent study in Japan has shed new light on dietary patterns among young and middle-aged Japanese individuals. The findings provide insights for personalized nutrition that addresses individual ...

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 ...

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

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

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