Last Week
- Nestlé USA: Benefit stacking, texture and zest to shape F&B innovation in 2027
- Tate & Lyle targets oil and egg reduction with clean label mayonnaise toolkit
- Canada backs food processing AI and automation with C$50M investment
- Global protein supply faces risks from imported feed and fertilizer dependence
- El Niño reshapes food commodity risks as supply pressures diverge
- OlsAro raises €5M to bring salt-tolerant wheat closer to market
- Gourmey cultivated duck clears key Australia-New Zealand regulatory hurdle
- Precision fermentation study highlights bakery potential as brands tackle consumer skepticism
- Solo dining surge challenges manufacturers to balance fiber with convenience
- US FDA salt substitute rule expands sodium reduction options for manufacturers
- Europe’s food system faces growing climate and supply chain risks
- Functional fiber moves beyond high-fiber claims as suppliers target formulation performance
- Lallemand broadens meat processing solutions with IFF cultures acquisition
- Kraft Heinz targets ramen growth as innovation investment rises
- Cultivated meat: Ever After Foods and Roslin target cost barriers with 19-fold protein productivity
- Symrise connects insights and product development in Symvision AI update
- Givaudan webinar preview: Combining color, botanicals and flavor in functional beverages
- Edonia CEO on scaling spirulina protein for prepared foods and hybrid meat
- Consumer psychology: How unplanned shopping drives impulse purchases
- Mars and HowGood-backed food carbon standard targets sourcing and Scope 3 data gaps
