Meet the full Editorial Team behind Food Ingredients First.
Corbion launches cultured wheat ingredient to address bakery shelf life challenges
Corbion has introduced a cultured wheat ingredient to address bakery mold concerns. The innovation helps manufacturers tackle freshness challenges and meet the rising consumer demand for high-quality...
Cottage Protein+: Upcycled apricot kernels fuel Revo Foods’ alt-cheese innovation
Revo Foods has upcycled apricot kernels into Cottage Protein+ — a non-dairy product offering 17 g of protein per cup. The fermented protein product taps into the continued consumer demand for natural...
Novonesis invests €600M in India enzyme facility to expand biomanufacturing capacity
Novonesis is advancing enzyme production in India with a €600 million (~US$699 million) investment, tapping the country’s rising importance as a biomanufacturing hub across food, energy, and...
Cocoa overfermentation identified as a new source of smoky off-flavors
Scientists in Germany have identified “overfermentation” as an additional cause of smoky off-flavors in cocoa, besides traditional sources, such as smoke contamination during drying. At a time when...
2nd Nature CEO: How AI is transforming sweetener innovation and discovery
Artificial intelligence is reshaping how the food and beverage industry approaches sweetener innovation, moving discovery away from years of trial-and-error screening and toward targeted...
Botaneco: Oleosomes emerge as multifunctional plant-based fat alternative
Fat does much more than add calories to food. It influences texture, lubrication, flavor release, aroma, juiciness, melting behavior, and the overall tasting experience. Jason Hargreaves, R&D...
Clean label enters redesign era as formulators tackle taste and texture trade-offs
In 2026, the clean label challenge for F&B manufacturers is reformulating products with simple ingredient lists while protecting taste, texture, and shelf life. The practice of simply stripping...
How Afyren’s bio-based organic acids can support food reformulation
Biotechnology company Afyren aims to support manufacturers in replacing fossil-derived organic acids with bio-based alternatives for food and flavor applications. The move responds to growing...
