Meet the full Editorial Team behind Food Ingredients First.
Functional fiber moves beyond high-fiber claims as suppliers target formulation performance
Consumer interest in gut health and “fibermaxxing” concepts is proliferating as functional fiber innovations expand beyond high-fiber claims. Ingredient companies are leveraging fermentation,...
Cultivated meat: Ever After Foods and Roslin target cost barriers with 19-fold protein productivity
Scotland-based Roslin Technologies and food-tech firm Ever After Foods (EAF) are targeting cultivated meat scale-up bottlenecks with a production approach that combines pluripotent stem cells and...
Mars and HowGood-backed food carbon standard targets sourcing and Scope 3 data gaps
F&B companies face growing difficulty in comparing product emissions as suppliers rely on different footprinting methods and databases. Waste and Resources Action Programme (WRAP) and Wageningen...
FDA authorizes Lallemand vitamin D2 baker’s yeast for US food fortification
Lallemand has secured US FDA authorization for its vitamin D2 inactive baker’s yeast ingredient, providing fortification and product innovation opportunities for manufacturers. F&B companies in the...
Corbion: AI reshapes food formulation amid clean label and safety pressures
European food manufacturers are under growing pressure to reformulate, manage costs, and maintain product performance. Consumers, meanwhile, increasingly expect healthier, more transparent products...
Beyond Meat signals shift toward nutrient stacking in plant-based foods
Plant protein company Beyond Meat’s recent move toward nutrient stacking reflects a wider shift from meat replacement toward multi-benefit plant nutrition. The approach taps a broader formulation...
Abolis CEO: How microbial intelligence reduces food fermentation trial-and-error
F&B manufacturers using fermentation and other microbial processes can produce large amounts of biological and process data, yet still struggle to understand why these systems behave a certain way,...
EIT Food study: F&B companies face tougher scrutiny as consumers question food claims
European consumers are becoming more confident in their ability to make good food choices, but remain unsure about “who and what to believe.” According to EIT Food research, those who feel able to...
