Sandra Pesszer, market insights specialist at Tradin Organic, highlighted the opportunities and barriers to growth for organic ingredients. She told us that besides ingredient-based challenges such as ...

As conflict in Upper Nile, South Sudan, escalates, the latest Integrated Food Security Phase Classification (IPC) update finds that people in Nasir and Ulang counties are at risk of famine in the ...

Researchers at Penn State University in the US have developed a method to accurately identify and analyze procyanidins, which are plant-based compounds found in foods and drinks such as red wine, ...

Citrus price volatility has shaken the global food industry over the past three years, driven by a cascade of challenges such as climate extremes, disease outbreaks, and trade complexities. While ...

Stine Nykjær Lennert, commercial director at PlanetDairy, discussed the Danish company’s hybrid shredded cheese and milk at PLMA and the technical challenge of neutralizing off notes. She sees the ...

Concerns over budget cuts in UK farming have been allayed as the government commits funding of £7.4 billion (US$10 billion) in 2028‑29 as part of yesterday’s spending review.

Biotech company Biomara and ingredient supplier Macphie have tested the commercial viability of a new food ingredient derived from regenerative farmed seaweed, demonstrating applicability in bakery ...

This webinar explores coloration trends in the North American food and beverage industry, focusing on the shift toward non-artificial colors driven by evolving consumer preferences and regulatory ...

As demand for holistic wellness continues to soar, the food and beverage industry is seeing a surge of innovation in gut health. With consumers increasingly aware of the scientific links between ...

Cargill is investing nearly US$90 million in automating its Fort Morgan, Colorado, beef plant in an effort to boost meat preservation and yield efficiency amid ongoing cattle shortages in the US. This ...

CEO Annamari Jukkola discussed the company’s cheese alternatives formulated using up to 70% oat-based ingredients, and how ...

Thomas Neuburger, CEO and founder of Fungi Food, talked to us about leveraging mushrooms’ umami taste and texture to create ...