SupplySide Global 2026: Cargill talks “Beyond Nutrition” as consumers “self author” their health

Karlis Nollendorfs from Cargill’s consumer insights team sheds light on the “Beyond Nutrition” macrotrend, and delves into the ideas the company believes are impacting it. Cargill sees that a rising demand for multiple benefits...

Biolev Plus Wall Yeast Biofermented Solution for Egg Replacement

Discover Biolev PLUS WALL, the yeast-based solution for total egg replacement in bakery, sauces, and savory products. Improve crumb structure, stabilize emulsions, and maintain volume without compromising texture. Achieve 100%...

GNT: Sustainability specialist on why carbon footprint data is becoming essential for food colors

GNT has secured independent verification of its product carbon footprint (PCF) methodology for plant-based colors. We speak with Akshat Rawat, senior sustainability specialist at GNT, about growing demand for credible...

Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the...

Cargill VP on navigating cocoa costs and health demands

Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa &...

IFT president explores ingredient innovation and affordability

Dr. Gunnar Sigge, new president of the Institute of Food Technologists (IFT), explores how food science can address affordability, nutrition, and sustainability challenges. He discusses emerging technologies, ingredient...