IFT FIRST 2026: How Prosur supports reformulation in the Make America Healthy Again era

At IFT FIRST 2026, Prosur’s Brian Metzger, vice president for North America, explains how the Make America Healthy Again movement is accelerating reformulation across F&B manufacturing. He highlights priorities including colors,...

PAN Europe: Pesticide “cocktails” in strawberries sharpen focus on supply chain controls

A Pesticide Action Network (PAN) Europe investigation has found widespread pesticide contamination in strawberries from 11 EU countries, including PFAS pesticides and endocrine disruptors. Executive director Dr. Martin Dermine...

Cargill: Cocoa volatility, processing control and the rise of hybrid chocolate

During a tour of Cargill’s cocoa supply chain in the Netherlands, Michiel van der Bom, product line director, Cocoa & Chocolate, spoke to us about the impact of bean origin, storage, roasting, and alkalization on cocoa flavor,...

Cargill: Why Dutch cocoa processing matters amid supply volatility

We visited Cargill’s Wormer cocoa processing plant, where Emiel van Dijk, senior VP and managing director for Cocoa & Chocolate, Europe and West Africa, outlined why the Netherlands remains a strategic cocoa hub for European...

Ardent Mills: How “Fibermaxxing” is shaping food innovation

As the “fibermaxxing” trend gains momentum, Anke Golde, senior director at Ardent Mills Research and Development, shares how R&D teams are enhancing fiber in grain-based foods, while maintaining taste. Golde explains why fiber is...

Oterra: Navigating natural color innovation amid blue and white challenges

Phil Cook, head of strategic marketing at Oterra, discusses the F&B industry’s move from synthetic to natural colors in response to regulatory pressures and growing consumer health concerns. He highlights why certain shades, such...