Meet the full Editorial Team behind Food Ingredients First.
Ohly: Tackling the challenge of creating authentic meat flavor in plant-based foods
Recreating the depth and complexity of cooked meat remains a key challenge for plant-based foods. While umami provides a savory foundation, the rich roasted and cooked-meat character consumers expect...
From novelty to NPD: How boba, mochi and cold foam are elevating F&B texture
From chewy tapioca boba and fruit-filled popping pearls to soft mochi and airy cold foam, texture is becoming an increasingly important ingredient in food and beverage innovation. Once closely...
Nestlé’s GLP-1 strategy reframes food formulation around nutrient density
When GLP-1 weight loss medications first began gaining mainstream attention, the food and beverage industry was largely asking a defensive question: what happens if consumers simply eat...
GNT files US petition for safflower color amid FDA shift toward natural alternatives
GNT has filed a color additive petition with the US FDA seeking approval for its safflower-based color concentrate. Approval would add another natural alternative to a US food color market undergoing...
False confidence? Cocoa research challenges reliability of sustainability audits
A study of cocoa farms in Côte d’Ivoire, the world’s largest cocoa-producing country, has found that sustainability monitoring can be vulnerable to manipulated data. The researchers say their...
EU Wegovy pill approval could deepen GLP-1 impact on food and beverage demand
The approval of an oral version of Wegovy in the EU could broaden the impact of GLP-1 medicines on the food and beverage industry, as easier access to weight-management treatment potentially brings...
BMO: US protein market faces margin squeeze as consumers shift from beef to poultry
Protein demand may be holding firm, but the economics of getting protein onto consumers’ plates are becoming increasingly difficult. Across beef, seafood, and plant-based categories, manufacturers...
The future of protein: Industry shifts toward a more diversified ecosystem
As food manufacturers face rising demand for protein alongside pressure on cost, supply chains, sustainability, and sensory performance, the F&B industry is moving beyond the idea that one protein...
