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 ...
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 ...
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 Healthy indulgence combines improved nutrition with appealing taste, texture, and mouthfeel. Hydrosol and Ingredion highlight opportunities in savory snacks, hybrid foods, and protein ...
Consumer preference for wellness ingredients has been shifting from traditional supplement formats, like capsules or tablets, ...
The EU has agreed a targeted revision of its organic regulations in a move designed to reduce administrative burdens for smaller businesses.
Fi Europe names 25 Innovation Awards finalists across eight categories. A new alternative protein category joins foodtech, health, and sustainability awards.
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