Recently merged JBT Marel presented automated meat, plant-based, and cheese processing machinery for retail foodservice and ...

Dominik Scheffer, chief sales officer at M Food Group, highlights the company’s new starter cultures for fermented products, ...

Melanie Marx, group leader Food Ingredients at Fraunhofer IVV, talks to us about the institute’s extrusion technology, which transforms legumes into meat alternatives with authentic texture.

In the past decade, the snacks category has seen converging trends give rise to an explosion in new thinking. With both local and international influences driving diversity, as well as increasingly ...

Edible oils and fats that align with evolving consumer demands are nudging innovators to prioritize health and sustainability. From traceability and nutrition, to regenerative sourcing and novel oil ...

The US Food and Drug Administration (FDA) has approved the use of three natural colors to “expand the palette of available colors” for F&B manufacturers. Galdieria extract blue, butterfly pea flower ...

Traditional food products are increasingly reformulated with functional ingredients that offer consumers health benefits for physical and mental well-being and, in many cases, cater to ethical ...

Bühler showcased a flexible tube die for producing healthy and sustainable plant-based protein, like soy chunks, at IFFA 2025 in Frankfurt, Germany. Christoph Vogel, Head of Business Unit Human ...

Corbion presented its sustainable ingredient solutions and specialties in preservation, food safety, and bio-based tech at IFFA 2025 in Frankfurt, Germany. Janine Gierman, sales director for ...