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

• EFFA President Says, “Flavor is Not Only Taste But a Comprehensive Experience”
• Griffith Foods acquires The Flavourworks to expand UK reach for flavored butters & melts
• Super Bowl Commercial Will Criticize Analogue Meats
• Cargill Makes Progress on Building Deforestation-Free Supply Chains
• Bio c’Bon opens its capital to the Japanese group Aeon
• What does the future hold for low-FODMAP foods?
• WeedOUT secures US$8.1 million in funding to combat herbicide-resistant weeds with green solution
• The Innovation Pendulum Has Swung Again; Here’s What Execs Can Do About It
• Animal activists claim state officials are not exempt from enforcing anti-cruelty laws
• FSA and FSS reveal planned changes to checks on food imports

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