Perfat CEO and co-founder Jyrki Lee-Korhonen shares how the company is moving from pilot to commercial production of its ...

The growing use of GLP-1 and push for more protein and fiber, as well as rising concerns over ultra-processed foods, is reshaping the grocery shopping landscape. These consumer trends are emerging as ...

SBU Food at Arla Foods Ingredients, showcases new high-protein concepts that tap into demand for functional dairy snacks and ...

GLP-1’s impact on the food industry, products powered by protein, and increasing fiber intake inspired conversations on the Fi Europe 2025 show floor in Paris, France (Dec 2–4). Food Ingredients First ...

Consumers are increasingly seeking connection and comfort in shared food and drink experiences, according to GNT Group. Moreover, the company is spotlighting color as a tool for brands to engage with ...

European trilogue negotiations on restricting meat-related terminology for plant-based products collapsed yesterday without agreement, pushing any final decision into 2026 under Cyprus’ EU presidency.

The Magnum Ice Cream Company (TMICC) debuts as a standalone business today following completion of its separation from ...

Raisio Food Solutions’ innovation manager Tuire Wendelin shares how the newly commercialized FiprOat portfolio advances the ...

Tirlán’s Eve Mulcahy, head of proteins and powders, explores the expanding potential of advanced dairy proteins as the ...

A provisional deal has been struck in Brussels that revises rules concerning new genomic techniques (NGTs), which the European Council and Parliament say will enhance the sustainability and ...

Bakery solutions firm Lasenor has launched a texturizing pea protein designed to reduce egg use by 50-100% in muffins, cakes, and other baked goods, as volatile egg prices and growing consumer demand ...

At Fi Europe 2025, Simon van Wieringen, global product manager — Wellness Health & Functional Business Unit, explains how Givaudan integrates flavors, colors, and functional ingredients to meet ...