Kerry: Citrus expert talks overcoming supply issues and driving flavor innovation

Dr. Zareena Valappil, VP of Global Citrus at Kerry, discusses the top risks in citrus flavor sourcing, including weather impacts, regional dependency, and diseases like citrus greening. She highlights Kerry’s next-gen citrus...

Fi Europe 2025 live: Prova debuts new flavor breakthroughs in vanilla, cocoa and coffee

Marie Le Beller, senior product manager at Prova, shares the company’s latest vanilla, cocoa, and coffee flavor innovations, and how Prova is enhancing taste in reduced-sugar and better-for-you products. She also talks about the...

Fi Europe 2025 live: Lantmännen Biorefineries on the push for sustainable oat and wheat ingredients

Elena Damas, key account manager at Lantmännen Biorefineries, joins us to discuss the latest in oat- and wheat-based ingredients, shifting demand for oat protein and beta-glucan, and how the company’s circular biorefinery model...

Fi Europe 2025 live: Biospringer by Lesaffre unveils its next evolution in broader food solutions

Esther de Graaf-Groenedijk, director of the Food Business Line at Biospringer by Lesaffre, shares the company’s major reveal at this year’s event, including its new strategic alignment with Lesaffre Savory Ingredients and...

Future of Protein Production 2025: Cultivated meat at “inflection point,” says Meatly CEO 

Supplier of lab-grown chicken cells for pet food Meatly, is gearing up for sizable growth in the next three to five years. Its CEO, Owen Ensor, explains how a friendly regulatory environment in the UK is buoying the cultivated...

The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells

Cultivated meat cells today can behave more like high-water, loose ingredients than structured meat. Germany-based texturizing specialist Hydrosol is testing how its systems can firm and shape these cells in hybrid products,...