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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...
man and woman in lab with plant tissue sample
Fruit & Vegetables
Scientists unlock genetic resistance to combat Fusarium wilt disease...
Scientists in Australia have identified a genetic trait in the wild banana subspecies Calcutta 4 that can help...
saltbush plant
Proteins
Australian desert plant holds potential for sustainable protein...
An Australian desert plant, saltbush (Atriplex nummularia) — containing the “ideal” amino acid requirements for...
scientist hand cutting bread on table
Bakery
Scientists upcycle sunflower oil waste for high-protein,...
Scientists in Brazil have utilized sunflower oil waste to develop bread higher in protein, fiber, and...
young female scientist in factory with fermentation tanks
Proteins
Scientists overcome plant protein taste barriers with fermentation
Scientists in the US have developed a two-step fermentation process to remove 95% to 99% of the “beany or grassy”...
young girl in grey shirt eating lemon
Functional Ingredients
Sourness study reveals consumer insights for targeted F&B formulation
Scientists in the US have found that consumers experience sourness in food not just as a taste but also as a...
Supermarket in Asia.
Functional Ingredients
Cargill study finds 98% correlation between ingredient perception and...
Asian consumers aren’t rejecting food science — but they are turning away from scientific-sounding ingredient...
female hand in white gloves pours beer from bottle into flask in lab
Alcoholic Beverages
Brazilian study taps CO₂ tech to preserve hop flavors and boost beer...
Scientists in Brazil have used supercritical extraction with carbon dioxide (CO₂), a technology that “efficiently”...
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