We spoke with Kate Lennon, category manager for whey protein and lactose at Tirlán, about the company’s IFT First 2025 ...

We spoke with Clarice Turner, CEO of the Almond Board of California, about how almonds are replacing traditional animal-based ...

We spoke with Katie Rountree, regional product manager at Givaudan Sense Colors, about how the company is replacing synthetic ...

Up to 24 million people could face serious health consequences from following extreme diet advice on social media, according to new research exposing a wave of influential accounts peddling ...

Terry Wagner, innovations and applications manager, US, discussed Brenntag’s focus on culinary flexibility, sustainability, ...

As demand for sustainable nutrition and protein diversification grows, food formulators are increasingly looking for plant-based ingredients that meet functional and sensory expectations. At last week ...

The Africa Rice Center (AfricaRice) has received a US$9.44 million grant from the African Development Fund (ADF) to strengthen the climate resilience of rice value chains across West Africa, a region ...

Melanie Luangrath, senior director for new business development at dsm-firmenich, talked to us about the company’s ...

GEA has unveiled its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, US, to expand its capabilities in alternative protein and sustainable food production.

F&B manufacturers in the US and beyond are actively seeking effective alternatives to synthetic colors as regulatory pressures mount and clean label expectations rise. At this year’s IFT ...

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the ...

Bob Jacobs, president of Hydrosome Labs, walked us through the biotech firm’s science of ultrafine bubbles using water and ...