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

• FSA consults on enhanced powers for food crime unit
• FAO and WHO want fish experts, residue data; set webinar on cell-based food
• FDA reminds baby food industry to follow the regulations for lead, other toxins
• Natural sweetener stevia plant genome sequenced for the first time
• Redbird expands recall of 4 brands of dog treats for Salmonella
• Cargill to open first chocolate manufacturing facility in Asia
• Givaudan: Untapped market exists for less sweet yet satisfying NPD
• Australian research finds link between diet higher in omega-6 fats and better cognition
• Brucella in raw mare’s milk rare in Germany, but heat treatment still advised
• World hunger remains big problem, yet obesity is on the rise

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