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

• Deutsch Family enters joint venture for Cantera Negra
• PBFA announces Certified Plant Based program
• 25 percent of wedding guests opt for alcohol-free drinks, study finds
• Contaminated imported tahini prompts mass recalls in New Zealand
• Unilever considers $3bn sale of ice cream brands – Bloomberg News
• Smithfield Foods brand Carando expands product portfolio
• Snacks maker Second Nature Brands unveils new Innovation Center in US
• How to Cut Loss in the Frozen Food Manufacturing Process
• Arla Food Ingredients explores why organic milk proteins are the future for dairy manufacturers
• Living food tech: Fermented solutions accentuate flavors, plant-based yogurts and ethnic foods

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