26 Apr 2024 --- Global food companies now recognize farm animal welfare as a core business issue but have generally failed to deliver meaningful change. The Business Benchmark on Animal Welfare (BBFAW) has ranked 150 leading food... Read More

26 Apr 2024 --- The Sustainable Beverages (SusBev) project aims to use and ferment agricultural residues and side streams from viticulture and other regional agricultural processes to produce health-focused beverages, targeting... Read More

25 Apr 2024 --- The growing demand for alternative, sustainable protein offers opportunities to F&B and nutrition manufacturers, but production roadblocks limit innovations in protein transition — shifting diets toward... Read More

24 Apr 2024 --- Unilever has revealed plans to scale back some of its sustainability targets, including more responsible packaging, backing for SMEs and support for the living wage, in a move that has drawn criticism from NGOs.... Read More

24 Apr 2024 --- Amid the current challenging economic climate, IFF has unveiled a report that delves into the evolving consumer trends in the dairy and alt-dairy space. The new research highlights the key advantages of offering... Read More

19 Apr 2024 --- The International Platform of Insects for Food & Feed (IPIFF) responds to a recent interview with Eurogroup for Animals, in which the NGO’s insects political adviser suggested the insect protein industry perpetuates issues related to animal farming and extends animal suffering. Here, Christophe Derrien, IPIFF’s secretary general, makes the case that insects can be farmed ethically and support sustainable food systems.

04 Apr 2024 --- Insect farming is touted as a promising pathway to more sustainable food systems and responsible protein production, but Eurogroup for Animals’ insects political adviser, Francis Maugère, warns the emerging industry serves to perpetuate intensive animal farming and its environmental and animal welfare issues. Maugère also sheds light on the growing evidence that insects demonstrate a capacity for suffering.

29 Mar 2024 --- Harnessing the power of Indian heritage and ancient grains, Healicious is a start-up presenting a range of millet concepts such as gluten-free pasta and alternatives to rice or cous cous. Aparna Chainani, co-founder, tells us: “We are making food products from millet. They are incredibly good for you, good for the gut, very high in protein, and we like to think of them as healing pseudo-grains in India.”

27 Mar 2024 --- Melt&Marble’s CBO, Thomas Cresswell, delves into the transformative potential of precision fermentation in sustainable food production. He highlights their designer fats’ role in reducing environmental impact while offering comparable health benefits to traditional animal-derived fats. Cresswell outlines strategic approaches to navigate regulatory and consumer acceptance challenges across different markets and addresses the palatability obstacle in the animal-free food sector.

19 Mar 2024 --- Megan DeStefano, senior director of strategic growth, goes through the company's sustainability practices in relation to Ingredion's PureCircle sweetener. She also discusses the continued trend for sugar reduction and how consumers drive demand for products with less sugar without compromising on taste, texture and the sensory profile. 

08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

09 Nov 2023 --- As part of this webinar, we will discuss how the evolution of agricultural practices from traditional to regenerative agriculture will influence environmental and economic outcomes for farmers. We will walk through how companies can work with their supply chain to build strategies to meet their 2050 carbon neutrality goals and the ability to track and measure progress in an open and transparent manner. This includes the development of a system to verify carbon emission reductions created by products and supply chains.

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.