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 ...

As natural color demands rise, Alice Lee, technical marketing manager at GNT USA, spoke to us about the role of color in food ...

FoodChain ID’s Mentor is an embedded AI product development tool that delivers real-time guidance and intelligence to enable faster, safer, and more consistent decision making in formulation and ...

A coalition of 28 consumer, public health, and nutrition groups, along with 12 academic researchers, have submitted joint comments to the US FDA regarding its front-of-pack (FOP) nutrition labeling ...

As consumers increasingly desire sustainability, Ingredion delves into how it helps customers align their strategies. Brian ...

Charles Purcell, Americas Foodology technical leader at Univar Solutions, talks to us at the ongoing IFT First trade show in Chicago, about the company’s prototypes highlighting protein fortification ...

Good Food Institute Europe calls on the UK government to invest in a £30 million (US$40 million) innovation fund for plant-based foods and include protein sales in mandatory reporting measures. This ...

Researchers at the Hebrew University of Jerusalem, Israel, have uncovered a promising approach to enhancing dairy cow health and milk quality using molecules derived from stem cells. Their study shows ...

Daniel Felipe López Ramírez, marketing manager at Levapan, details how cocoa price volatility is challenging food manufacturers to balance cost efficiency and quality. The company is showcasing its ...

With increased consumer scrutiny around sodium intake, food manufacturers are under growing pressure to cut salt without sacrificing taste, texture, or product integrity. In high-sodium categories ...

Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein foods. He highlights its neutral flavor profile and high nutritional value ...