Saltwell expands Chile operations to scale low-sodium salt production
F&B companies are facing mounting pressure to cut sodium levels in their products, particularly in snacks, where a drop-off in taste due to salt reduction can decrease consumer acceptance....
Natural color innovations approach synthetic-level performance as biotech reshapes F&B
Natural colors are no longer aimed at just being a clean label alternative for synthetic hues in F&B applications — they are being engineered to match artificial performance. The future of natural...
Asia-Pacific flavor trends: Takasago on “digital natives” reshaping F&B innovation
Asia Pacific (APAC) has emerged as a flavor innovation hub for F&B manufacturers, as they work to navigate consumers’ fast-evolving taste expectations. Social media-driven curiosity for global...
Deep-tech firms apply quantum computing and AI to transform alt-protein texture
Saudi-based AI computational intelligence company True Nexus has partnered with quantum computing firm Pasqal to solve a major challenge in the alternative protein and food industry — accurately...
CO₂ to protein: Novonesis and DTU drive sustainable food innovation
BRIGHT at the Technical University of Denmark (DTU) and Novonesis have teamed up to engineer microbes that convert waste CO₂ into nutritious and sustainable protein at an industrial scale. The...
Djazagro 2026: What’s driving innovation in North Africa’s F&B industry?
North Africa’s F&B industry is undergoing a significant transformation, driven by rising consumer demand for affordable products that blend taste with a healthier, more natural profile. This shift is...
Biospringer by Lesaffre: Cracking plant protein sensory challenges with yeast-based fermentation
The plant-based food category continues to gain traction, but faces sensory roadblocks, namely a lack of depth in taste, undesirable off-notes, and mouthfeel challenges, which can undermine repeat...
OSF Flavors tackles protein off-notes with neuroscience-driven taste masking
US-based OSF Flavors has developed a flavor masking technology to address unwanted neurobiological responses to beverage, dairy, and better-for-you bakery products. The method could help make...
