This week in industry news, Ingredion bolstered its stevia supply chain sustainability, and Nutriswiss unveiled a laboratory in Switzerland to advance oil and fat sensory analysis. Meanwhile, Denmark-based Ferm Foods received EU authorization to use its fermented rapeseed cake ingredient in foods, and Italian Parmigiano Reggiano cheese reported a record consumption value of US$37.5 billion in 2024, despite a challenging geopolitical environment and uncertainty in international markets.