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

• Market Outlook 2017: The Future Of Warehouse And Logistics
• Babylon MicroFarms Closes $3M Seed Round
• Consumers in Hawaii urged to check homes for recalled shrimp poke
• HACCP Principles: No. 2 identify critical control points
• Nature’s Fynd edges closer to bringing fungi protein to global consumers
• Do Good Foods upcycles grocery food waste into chicken
• “Our food system is in trouble”: Europe’s drought scorches food security amid warnings of “heatflati
• Irish reformulation success: Sodium, fat and sugar content falls
• Emmi acquires Meyenberg
• French meat producers found to not abide by labeling requirements

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