Fi Europe 2025: Raisio unlocks next-gen oat ingredients for health-forward F&B

Raisio Food Solutions’ innovation manager Tuire Wendelin shares how the newly commercialized FiprOat portfolio advances the company’s strategy to lead in science-driven oat innovation. Wendelin reveals why FiprOat sets a new...

Fi Europe 2025: Innova explores GLP-1 innovation, the future of fiber & other standout trends

GLP-1, protein, and minimally processed foods were some of the top highlights on the show floor at Fi Europe 2025. We sat down with Lu Ann Williams, SVP of global research at Innova Market Insights, who shared her take on recent...

Fi Europe 2025: How ADM accelerates innovation in taste, nutrition & transparency

ADM’s Clara Faustina, product manager for Sweet Food Human Nutrition, shares how 2026 Flavor & Color Trends are reshaping product reformulation, from clean label challenges to balancing bold taste and authentic well-being....

Fi Europe 2025: Inside the future of functional foods with Balchem

Andrew Hart, director of Strategic Marketing and Business Development, Flavors & Encapsulates at Balchem, explores how the company’s advanced encapsulation technology helps brands turn science-backed ingredients into...

The Future of Food Production 2025: Regulatory red tape threatens Europe’s competitive edge in biomanufacturing

The EU’s system for approving novel foods ensures safety, but the process is slow, often taking over two years. Germany-based Formo, a seven-year-old precision fermentation company focused on dairy proteins, is ready but awaiting...

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...