30 Mar 2023 --- A cultured meatball containing the extinct mammoth's myoglobin protein demonstrate the potential power of cell-based meat and was specially developed “to make consumers think about where their food comes... Read More

29 Mar 2023 --- Royal DSM has revealed the first audited results of its progress in helping to address urgent societal and environmental challenges linked to how the world produces and consumes food. DSM is one of the first... Read More

24 Mar 2023 --- The Genetic Technology Bill (Precision Breeding) has been given Royal Assent in England which brings in a new law that will help develop foods with increased nutritional value, maximized flavor and longer shelf... Read More

23 Mar 2023 --- A recent study published in The Lancet Planetary Health found vitamin and mineral shortfalls in the EAT-Lancet planetary health diet, due to the low amounts of animal-based foods. They are addressing concerns that... Read More

23 Mar 2023 --- In a long-term agreement, Barry Callebaut and Nestlé plan to roll out 11,500 hectares of agroforestry, including payments for ecosystem services, in an effort that will protect biodiversity and support the... Read More

06 Mar 2023 --- Nuwan Delage, founder of Sri Lankan ingredients producer Verger, presented at BioFach sustainably sourced and traced organic herbs and spices from his home country. In tune with one of the big trends of BioFach, Delage talks up the importance and increasing market demand for traceability, as well as growing consumer and producer demand for organic and sustainability certifications. Watch the full interview to find out more.

20 Feb 2023 --- Michael Wieland, regional innovation manager for Agrana, presents the company's latest developments at Biofach 2023, showcasing plant-based ice creams such as vegan coconut with red berries and chai spices, a sustainable, creamy hemp vanilla yogurt and new breakfast options. He also talks about savory options such as tomato lentil and bell pepper cashew spreads.

18 Jan 2023 --- Many companies are realizing that formulating for sustainability is very complex, they might choose to go non-GMO, but that raises the carbon footprint, for example. Companies being able to show a balanced landscape of an ingredient, how it performs ethically as well as environmentally and functionally, is what Ingredion is starting to see emerge as the latest trend.

16 Dec 2022 --- Kerry outlines some of the driving factors pushing its work and innovation in sustainability. Juan Aguiriano delves into how it helps makes food climate-positive, low-carbon and focused on tackling food waste and solutions that are based on regenerative agriculture.

10 Oct 2022 --- Consumers want to know more about where their products come from, as well as the accreditation and substantiation of ingredients. Tirlán is tapping into today’s evolving demands, eyeing challenges as opportunities in relation to sustainability and the economic crisis we are currently facing. Meanwhile, the company is also expanding its plant-based product cheese and protein portfolio.

16 Sep 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this snack-focused edition. Healthy, mindful and sustainable snacking trends are prioritized in this edition. The gluten-free claim is powering the movement toward healthy snacking. Regulatory matters around supplements in Latin America and the EU make for interesting reads while botanicals and antioxidants drive NPD in the wellness category.

13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.

17 Mar 2022 --- With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy, to optimizing options that stand on their own merits. “Plant-based: The canvas for innovation” is #2 of Innova Market Insights’ Top Ten Trends for 2022. Join Myrthe de Beukelaar, Sr. Market Analyst, as she elaborates on the evolution of plant-based options in the food and beverage industry.

08 Jun 2021 --- More than ever, consumer needs are evolving. They expect their favorite brands to take responsibility and drive social and environmental progress. This shifting framework is reinforced by an increase in sustainability requirements. Where some people see hurdles, we see opportunities. Join us and find out how your brand can thrive in light of this new sustainability landscape.

20 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation on the cheese market. Moreover, the development of cheese consumption in some regions leads to new ways of consumption. Formulating and having the right process to answer those new drivers are challenging for industrials.