Palsgaard’s PowderGel 6800 replaces traditional cake gels without reformulation or process changes, according to the company.

Hoogwegt plans to purchase Opalia’s cell-based whole milk for testing and dairy product development. Opalia aims to apply for ...

Farmed salmon are being fed chicken by-products as Norway’s feed industry turns to alternatives to marine ingredients.

High Liner Foods has agreed to be acquired by Japanese seafood group Umios in a deal aimed at strengthening the companies’ ...

Balchem will showcase microencapsulated meat and bakery ingredients alongside nutrients for functional food and beverage ...

The upgraded Berric facility enables Symrise to manufacture a broader range of chicken-based ingredients and taste solutions for food manufacturers. Its portfolio includes chicken powders, broths, ...

Key takeaways The EU’s Vision 2040 aims to strengthen seafood supply, aquaculture investment, and digital traceability. Industry groups demand binding aquaculture growth targets, faster licensing, and ...

Kerry Group reported strong volume growth in the first nine months of 2026, with demand for taste, nutrition, and reformulation solutions supporting performance across key food and beverage categories ...

F&B giant removes CHF1.6 billion in net assets after losing control of its Russian business ...

Electrolytes have traditionally been associated with sports drinks and replacing minerals lost through sweating.

Protein is moving deeper into everyday food and beverage categories, bringing manufacturers new questions about how to combine nutritional value with taste, texture, and convenience. Ahead of ...

Key takeaways Smey uses AI and yeast fermentation to develop fats with tailored texture, melting behavior, and functionality. Its initial alternatives target cocoa butter, avocado oil, and palm oil ...