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 ...

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 ...

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

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.

F&B manufacturers in the US and beyond are actively seeking effective alternatives to synthetic colors as regulatory pressures mount and clean label expectations rise. At this year’s IFT ...

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

Bob Jacobs, president of Hydrosome Labs, walked us through the biotech firm’s science of ultrafine bubbles using water and ...

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

Biospringer by Lesaffre is advancing flavor innovation through its yeast-based ingredients to target “intense” sensory profiles in foods. Its fermentation-derived Springer Mask 102 ...

The global sugar confectionery market is shifting. As growth slows in mature Western markets, major companies are redirecting investment toward categories like savory snacks and chocolate, according ...

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