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

• Cambridge Commodities & Unette Launch Range of Functional Gels
• The World Bank highlights the success of Chilean fresh fruit exports to China
• The seeds of success
• Research: red onions better at fighting cancer
• Bulgaria exported processed fruit & veg worth 124 million Euro in 2016
• F&B brands urged to sign up to new eco-label certification program to push on-pack zero carbon emiss
• Second salad recall posted for undeclared fish in packaged salads
• DSM, Evonik open omega-3 facility
• Second Nature Brands acquires Brownie Brittle
• Study shows Echishield enhances immune function

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