This month, we examined Cargill’s latest plant-based developments, including how cell culture and fermentation are advancing product designs. Meanwhile, red food dye No. 3 was banned in the US nationwide, prompting a wave of industry reformulation plans. We also spoke with a range of UK industry players deploying AI technologies in agri-food production about how government funding will transform the market. Here, we recap the most significant stories of the month to ensure you stay informed about key F&B industry developments and insights.
