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 First  in ...

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 ...

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 ...

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

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 ...

HealthTech Bio Actives (HTBA) is showcasing its flavonoid-powered OptiTaste taste modulation solutions at IFT First 2025 in Chicago, US (July 14-16). The natural, upcycled ingredients aim to reduce ...

Nate Headkey from The American Egg Board examines the latest egg market dynamics in the US, the continuing impacts of bird flu on prices and availability, and particularly how significant biosecurity ...

The food industry faces cross-cutting pressures such as geopolitical conflict, climate change, changing regulations, and foodborne illnesses. While these issues are pushing the boundaries of ...

As regulatory pressure to reduce sodium intensifies, food manufacturers face the challenge of reformulating popular products without losing flavor appeal. Summer is a critical period for savory foods ...

EU member states will hold talks on how to support the growing role of plant-based foods and protein diversification in Europe’s food system.