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 ...

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

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

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

GLP-1, protein, and minimally processed foods were some of the top highlights on the show floor at Fi Europe 2025. We sat ...

ADM’s Claudia Faustina, product manager for Sweet Food Human Nutrition, shares how 2026 Flavor & Color Trends are reshaping ...

Spanish authorities have launched a new investigation into African swine fever (ASF) while ramping up support for pork exporters who are being badly hit by the disease, which was initially detected ...

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 ...

The European Council and Parliament have reached a provisional agreement on a one-year postponement of the EU Deforestation Regulation (EUDR), but a mandated simplification review before the new ...

Swedish biotech firm Melt&Marble has secured €7.3 million (US$8.5 million) in Series A funding to propel its precision fermentation-based “designer fats” transition from R&D to commercialization. The ...

At Fi Europe 2025, Giulia Bulai, project manager & technical sales for Functional Systems, discusses the latest functional systems designed to enhance texture and stability in plant-based, reduced-fat ...