Cargill’s European Food Innovation Center: Turning fermentation science into sustainable nutrition

Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation and biotechnology are reshaping food innovation. From next-generation proteins to smart...

World Resources Institute: What the EUDR means for food ingredients supply chains

Tina Schneider, director for Forest Governance and Policy at the World Resources Institute, unpacks what has changed in the recently delayed EU Deforestation Regulation (EUDR), where it could have real power to curb...

Fi Europe 2025: Beneo scales functional ingredients for weight and glucose management

We caught up with Rudy Wouters, head of the Beneo Technology Center, and Karel Thurman, Beneo’s portfolio director, to discuss how the company is aligning ingredient innovation with evolving market demands for clean label, sugar...

Fi Europe 2025: Prova chef merges pleasure with nutrition in gut health dessert concepts

Responding to client requests, Chef Christophe Vincente from Prova’s L’Atelier was tasked with developing three dessert prototypes positioned for gut health. Leveraging upcycled carrot pulp, miso paste, inulin, and skyr, along...

Fi Europe 2025: Austria Juice showcases flavor innovation for advanced beverage formulation

At this year’s trade show, we caught up with Paul Wasner, head of sales for compounded flavors at Austria Juice, to discuss the company’s portfolio of fruit juice concentrates, beverage compounds, compounded flavors, and fruit...

Fi Europe 2025: Ingredia’s ProMilk Xpress protein accelerates cheese ripening by two weeks 

Ingredia has developed a new functional milk protein that can speed up productivity in semi-hard cheeses like Raclette, Gouda, and Edam. Véronique Lhommet, senior product manager at the company, explains how the protein helps...