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

• Popularity of veganism leads to an increase in the pulse protein market
• FAO launches food safety contest to show youthful perspectives
• Pandemic drives an increase in meat consumption across UK
• FDA and USDA continue to investigate outbreaks of unknown origin
• Chlorophyll Water named first US bottled water brand to receive Clean Label Project Certification
• Salmonella and STEC behind most outbreaks in Scotland
• Camel milk, cauliflower-based cheese and high-protein formulations diversify the dairy market
• German surveillance finds E. coli, Listeria, Campylobacter in raw milk
• Obesity reduces taste bud numbers in mice
• DDW reveals food colour from purple corn

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