Banner with explore more CTA button and company logo featuring a vanilla cream picture

Research & science

List view
Grid view
By category
Worker measuring cocoa bean temperature.
Confectionery
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,...
Indian women hand rolling wheat flour dough with rolling pin.
Proteins
IFF: GLP-1 users in India eat less but demand more from every bite
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also...
Food scientist working on laptop.
Functional Ingredients
Food industry’s next challenge: Building a future-ready science...
The future of the food system may depend on more than scientific breakthroughs and technological innovation....
A stack of water bottles in a landfill.
Proteins
Engineered yeasts turn PET bottles and crop waste into 3D-printed...
Researchers reveal that programming yeasts can make them convert PET, a type of plastic that is often used to make...
Bulk grain cargo being loaded into ship.
Cereals
Why does abundant global food supply still leave access gaps?
Producing enough food does not guarantee that it will reach the people who need it, with transport costs and...
Drought impacts agriculture. Farmer looks at dried up crops.
Cereals
Rabobank warns of rising El Niño risks across food commodities
A strengthening El Niño is putting a range of agricultural commodities under renewed weather pressure, with cocoa,...
People playing games on television with drinks and snacks on table.
Soft Drinks
ADM reveals three trends reshaping non-alcoholic beverages
Beverage innovation is moving from product categories toward occasion-specific experiences, according to ADM. Its...
Avocados and avocado oil on an outdoor table.
Snacks
UC Davis finds ingredient-level avocado oil dilution in processed...
Researchers at the University of California, Davis (UC Davis), US, report that many commercially processed foods...
IFT FIRST 2026 in Chicago US.
Functional Ingredients
Workforce report flags retention risks as IFT FIRST 2026 gets underway
Workforce pressures are taking center stage, as IFT FIRST 2026 gets underway this week in Chicago, US (Jul 12–15)....
Rice lab food scientist.
Cereals
Chonnam scientists identify rice gene that boosts drought tolerance...
Researchers at Chonnam National University, South Korea, have reported identifying a rice gene that could support...
a bowl of borage oil with borage seeds and flowers
Functional Ingredients
Borage oil by-product emerges as novel plant protein for food and feed
Global ingredient and process technology firm POS Biosciences Corp has published new peer-reviewed research on the...
farmer walking with container in vineyard
Fruit & Vegetables
Upcycled Chardonnay marc tackles functional F&B taste challenges
Chardonnay grape marc, a whole-fruit upcycled ingredient, could open new opportunities in functional F&B,...
An older woman looks at her grocery receipt worriedly.
Meat, Fish & Eggs
Global food prices rise for third consecutive month as Near East...
World food commodity prices rose again in April. It was the third consecutive monthly increase, driven by higher...
marigold flowers in flask and glass bottle
Proteins
Upcycled marigold flower waste boosts flavor, texture &...
Scientists in the US and India have examined the use of dried marigold (Calendula officinalis) flowers as an...
scientists working in lab
Proteins
FaBA MakerSpace: The innovation hub that could power Australia’s food...
The University of Queensland in Australia has unveiled Food and Beverage Accelerator (FaBA) MakerSpace to speed up...
man in black shirt in front of computer
Functional Ingredients
Scientists tackle flaxseed oil bitterness to improve flavor stability...
Scientists in Germany have developed a method to improve the flavor stability of flaxseed oil — an omega-3-rich...
A woman studies the labels on a snack in a grocery store.
Snacks
Unlocking consumer trust: How FDA-approved “healthy” labels influence...
New research from Oregon State University and Tufts University in the US finds that consumers are more likely to...
Supermarket.
Functional Ingredients
Global Ingredient Trends 2026: Navigating consumer demand for...
Consumers are increasingly treating ingredients as tools for managing their own health, with 60% globally saying...
scientist holding brown gel in petridish inside lab
Texturizers
Researchers find upcycled wheat bran gel can improve plant-based food...
Scientists in Sweden have developed a fully wheat-based gel, which they claim could potentially help thicken,...
male barista adding milk to coffee in cafe
Dairy
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 —...
three types of vegan cheese against white background
Proteins
Scientists explore rice proteins for plant-based cheese innovation
US-based researchers have investigated how rice proteins can be used to formulate “hypoallergenic alternative...
123...61
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchiveEditorial Team
Follow us
Image