This Week
- Meurens Natural webinar preview: Unlocking cereal functionality for cleaner-label beverages
- Symrise boosts chicken ingredient production with €27.5M France expansion
- Climate-resilient chickpeas: Omics breeding targets yield and supply stability
- Protein beyond grams: Leaft, Lallemand and Arla tackle quality, taste and texture
- EU Seafood Vision 2040 faces industry calls for aquaculture targets and fisheries reform
- Kerry Q3 volume growth accelerates as taste and reformulation drive demand
- Nestlé Q3 results: Confectionery and frozen foods drive growth as pricing eases
- SupplySide Global 2026: FrieslandCampina Ingredients discusses GLP-1s, hydration and “protein plus”
- Hydration beyond the hype: Developing next-generation functional beverages
- SupplySide Global 2026 preview: Suppliers tackle taste and stability in functional F&B
- SupplySide Global 2026 preview: Protein demand reshapes everyday F&B
- Smey CEO: How AI and yeast fermentation are reshaping fats and oils
- The next citrus wave: Suppliers turn exotic varieties into scalable flavor solutions
- Healthy indulgence: The ingredient strategies behind better-for-you foods
- EU organic deal supports import continuity and tightens logo rules
- Nestlé commits additional US$1B to Mexican manufacturing expansion
- Fresh produce industry urged to strengthen supply chain resilience as shipping risks mount
- Fi Europe 2026 awards shortlist spotlights protein, foodtech and sustainability
- Daesang scales North American allulose push as reported sales jump 450%
- Panzani and Cerealis enter talks to create €1B European food group
- Modified lentil protein targets texture gap in low-fat food reformulation
- Rethinking portion size, nutrition and sensory satisfaction in the GLP-1 era
- Fermented foods: Health drives interest but taste keeps consumers coming back
