News

Latest10

• Consumers resonate with functional health benefits and wellness in dairy and alt-dairy, flags IFF
• EFSA pesticide report reveals safe levels in 96% of food samples
• Animal-free innovation: Mycoprotein, yeast and caseins open door to new markets
• Spotlighting alternative flavors: Ohly delves into taste trends shaping fast-moving F&B space
• Avian influenza spread: WHO gives public health warning as FDA calms food safety concerns
• Decadent delights: Cargill brings gourmet chocolate solutions to Singapore’s Food & Hotel Asia
• From playful to poignant: Nature concerns inspire new color directions, highlights GNT
• Fund to accelerate retail innovation established by five grocery leaders
• Controlled environment agriculture and agrivoltaics may be the future of farming, says new research
• Concerns rise over high PFAS levels in global water supply

Top10

• Is it time to give mushrooms more credit on Stop Food Waste Day?
• Those Vegan Cowboys introduces cheese made with microbial caseins
• FreshPoint set to open fresh produce facility in Florida, US
• Cargill and Nestlé to co-support cocoa farming communities in Indonesia
• Peru's potato production continues to increase
• Kemin unveils clean label functional protein for breaded and fried foods at IFT FIRST
• New Zealand data shows an increase in foodborne infections
• Norway decides not to change raw milk rules; salmon producers face review
• The Tabrix bazaar: ancient, exotic trade centre
• USDA orders vaccine trials for bird flu outbreaks

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