Anuga 2025: Scelta Mushrooms elevates flavor and juiciness in alternative proteins

We speak with Jules Klerken, CEO of Scelta Mushrooms, about how the company’s mushroom ingredients can enhance juiciness and flavor in hybrid meat-and-mushroom products and fully vegetarian applications. Klerken sees strong...

Anuga 2025: Hethstia Foods showcases low-calorie konjac ramen

Hethstia Foods, a Chinese company based in Sichuan, showcased a new low-calorie, high-protein, plant-based konjac ramen at Anuga 2025, as well as its products already available in supermarkets like Lidl. Kiana Xue, the company’s...

Anuga 2025: Samyang expands in Europe with Korean flavors and culture

At Anuga 2025, the marketing lead at Samyang Europe, Xuan Khuat Duy, said the company’s success lies in its blend of Korean authenticity, local culture, and spicy flavors. Duy told us that the company operates in over 40 European...

Fi/Vitafoods Asia 2025: Palsgaard showcases clean label and plant-based innovation

At Fi/Vitafoods Asia 2025 in Bangkok, we spoke with Boon Wang, regional director at Palsgaard. He highlighted key drivers of innovation in APAC: affordable indulgence, clean label demands, plant-based textures, and on-the-go...

Fi Asia 2025: Brenntag highlights protein & functional ingredient trends

At Fi Asia in Bangkok, we spoke with Kenneth Keh, president of Nutrition for Brenntag Specialties, who highlighted the rising demand for proteins and functional ingredients, driven by sports, aging populations, and medical...

Brainr: Building the digital brain for food factories amid AI transformation

Portugal-based Brainr, an AI-driven tech company for food manufacturing, recently raised €11 million (US$13 million) to support digital transformation through its cloud platform. CEO and co-founder Paulo Gaspar explains how the...