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

• Fruit and vegetable focus: Waste-reducing ingredients, ethical sourcing and provenance at the core o
• “Minerals and jewels” inspire GNT's turmeric and spirulina bluish-green shades
• September is National Family Meals Month
• PFAS in Food: What You Need to Know
• Bösch Boden Spies “unlocks next-gen F&B” with Barry Callebaut’s cacaofruit brand Cabosse Naturals
• PureCircle unveils stevia cocoa and vanilla flavour enhancers
• Center for Food Safety and Applied Nutrition director retires
• WILD extends portfolio of natural colouring foods
• ADM & Asia Sustainable Foods Platform eye microbial-based alt-protein growth in Singapore
• Coca-Cola has rolled out no-sugar, no-calorie Zero Sugar option in US

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