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 ...

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 ...

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 ...

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.

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 ...

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

FoodChain ID’s Mentor is an embedded AI product development tool that delivers real-time guidance and intelligence to enable ...