Corbion: Innovating egg substitutes for supply stability in bakery applications

Abby Ceule, VP of Functional Systems at Corbion, discusses the company’s innovation in egg substitutes to address the ongoing volatility in egg supply and pricing, exacerbated by the avian flu. She highlights how the ingredient...

PLMA 2025: Tradin Organic tackles pricing and sustainability challenges in a volatile market

Sandra Pesszer, market insights specialist at Tradin Organic, highlighted the opportunities and barriers to growth for organic ingredients. She told us that besides ingredient-based challenges such as a difficult 2024 crop...

PLMA 2025: PlanetDairy targets lower carbon emissions with hybrid dairy innovation

Stine Nykjær Lennert, commercial director at PlanetDairy, discussed the Danish company’s hybrid shredded cheese and milk at PLMA and the technical challenge of neutralizing off notes. She sees the products as a “bridge” between...

PLMA 2025: Fungi Food taps mushrooms and sunflower protein for allergen-free vegan concepts

Thomas Neuburger, CEO and founder of Fungi Food, talked to us about leveraging mushrooms’ umami taste and texture to create vegan concepts that mimic meat and appeal to both meat eaters and flexitarians. The protein in these...

PLMA 2025: Valio targets clean label and sustainable dairy ingredients for all ages

Sari Vahla, head of sales for Customized Nutrition at Valio, outlined the company’s traceable dairy solutions across life stages, from infants to seniors, aimed at achieving carbon neutrality by 2035. She emphasized Valio’s...

PLMA 2025: Raisio eyes healthy snacking trends with oat-based concepts

Ilkka Ojansivu, sales director, spoke with us at PLMA about Raisio’s oat-based food solutions, highlighting oats’ natural thickening and stabilizing benefits in biscuits, bars, instant oatmeals, and dairy- or gluten-free...