How lactose-free milk can boost dairy consumption in coffee shops
The dairy industry has an “untapped opportunity” to increase product consumption through lactose-free milk — especially as consumers continue to show preference for milk or creamers in coffee, a...
Scientists explore rice proteins for plant-based cheese innovation
US-based researchers have investigated how rice proteins can be used to formulate “hypoallergenic alternative foods” to meet the demands of vegans and consumers who are allergic to dairy, nuts, or...
IFF: How fermentation, AI & culture innovations are driving kefir’s “resurgence”
Kefir is emerging as a strategic growth opportunity for dairy manufacturers — driven by improvements in culture design, fermentation control, and AI-driven process optimization. International Flavors...
Expo West 2026 live: Givaudan presents personalized beverages, GLP-1 insights & digital aroma tech
Givaudan Taste & Wellbeing is highlighting its flavor, color, and functional beverage ingredient innovations at the ongoing Natural Products Expo West 2026 in Anaheim, US (Mar 3–6). The company is...
Expo West 2026 live: Inside FrieslandCampina Ingredients’ high-protein, GLP-1 solutions
FrieslandCampina Ingredients is showcasing its range of “protein-first” concepts at Natural Products Expo West 2026 in California, US (Mar 3–6), as rising consumer demand for high-protein F&B creates...
Investors back Mycoverse’s biological solution for potato late blight
Danish agri-tech company Mycoverse has raised €2.4 million (US$2.78 million) in pre-seed funding to combat potato late blight — one of Europe’s most destructive crop diseases. The company’s AI-based...
EU Commission sounds €440B PFAS cost alarm as food sector accelerates alternatives
A new study commissioned by the European Commission warns that Per- and polyfluoroalkyl substances (PFAS), or “forever chemicals,” could have far-reaching societal and economic consequences,...
RAPS: How encapsulation boosts flavor control in bakery, snacks & meat
The F&B industry has conventionally used encapsulation technology to trap flavor compounds within a protective coating, controlling their release and extending shelf life. The technique has now...
