IBA 2025: Molino Merano talks simplified production amid a drop in bakery labor rates 

We talk with Alexandra Tancevski, head of sales and marketing at Molino Merano, an Italian baking specialty company. We discuss the uptick in consumer interest in gluten-free products and the drop in human resources in the baking...

IBA 2025: Angel Yeast discusses clean label ingredients in bakery R&D

We speak with Woody Lau, senior sales manager for DACH & Nordic, European Division at Angel Yeast, about the company’s latest yeast and protein products for the bakery sector. We discuss clean-label and GMO-free ingredients...

Vitafoods Europe 2025: Carbery & Synergy tap functional nutrition through smoothies, shakes & bars

Synergy Flavours and Carbery showcased functional nutrition concepts focused on key consumer trends. Synergy presented ready-to-mix Protein Red Superfruit smoothies with Carbery’s hydrolyzed whey protein and red fruit blends, and...

PLMA 2025: Ferm Food boosts taste, texture and shelf life with fermented plant-proteins

Erik d’Auchamp, chief commercial officer at Ferm Food, discussed the company’s portfolio of fermented ingredients at PLMA. He highlighted the taste and texture-enhancing properties of fermentation for plant-based foods....

IFFA 2025: Meatable CEO on using cell-culture to mitigate meat industry’s supply and price woes

We spoke with Meatable CEO Jeff Tripician at IFFA, where the Dutch biotech company pushed the conversation around cultivated meat. He told us that Meatable’s strategy for scaling cell-based meat is “fundamentally different” as it...

IBA 2025: FrieslandCampina Professional highlights gelatin-free and vegan dairy

We discuss the latest in dairy trends with Eric Driessen, technical sales specialist for FrieslandCampina Professional’s Cream Solutions. We discuss how gelatin-free and vegan dairy alternatives can compete with “unbeatable”...