Recent product recalls, consumer demands for exotic food imports and products without e-numbers are driving shelf life extension innovations that preserve food quality. From natural antioxidants and ...

João Trigo, a post-doc researcher at Chalmers University of Technology in Sweden, discusses the development of a new method to extract protein from sea lettuce three times more efficiently than ...

The EU will remain an essential resource for the UK F&B industry despite Brexit challenges, according to a new report carried out on behalf of the European Commission. However, confectionery and fruit ...

Ahead of EU regulation mandating companies to report the carbon footprints of their products, GNT Group provides full transparency to its customers. The company offers scope 1, 2 and 3 emission ...

Daesang Europe showcased Namino, a natural flavor range, at Fi Europe 2024 in Frankfurt, Germany. Paul Song, global sales manager, tells us why this range is ideal for today’s industry trends and ...

Texture can significantly influence how we perceive taste, offering endless opportunities for culinary innovation. The appearance, aroma, and mouthfeel of food all contribute to the overall ...

Simone Bouman, VP of sales EMEA at Corbion, details how natural ingredients based on vinegar or lactic ferments can help replace synthetic additives like sorbates and benzoates. The company helps ...

At Fi Europe 2024 in Frankfurt, Germany, Ingredion showcased its latest solutions in taste- and texture-enhanced savory, bakery and beverage solutions with a focus on protein fortification, sugar ...

FiE 2024: Plant-based innovators advance taste and texture... 25 Nov 2024--- The race to formulate standout plant-based alternatives that compete with animal protein on taste, texture and... Flavors ...

North Carolina-based Ndustrial has launched a “first-of-its-kind” turkey emissions tracker to address the rising consumer demand for greater accountability regarding the environmental effects of their ...