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

• Vitamin D Enriched Fresh Milk Launched In Asda UK
• ADM collaborates with Eat Just to advance alternative proteins
• Urban Tea, Inc. Enters into a Non-Binding Letter of Intent to Acquire Hunan 39 PU Tea Co., Ltd.
• Innovative Ways To Transform Your Food Production Line
• How safe is your salad?
• EU assesses produce and shellfish controls in Turkey
• DouxMatok pairs sugar reduction with fiber enrichment in “game-changing” Hi-Food team up
• Four in 10 students have got food from the bins, FSA claims
• Fi Europe opens its doors to in-person attendees today!
• Lesaffre and Recombia Biosciences apply gene editing technology in fermented ingredients production

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