IBA 2025 : Cargill talks taste, sustainability and achieving rapid innovation 

We speak with Camiel van Beek, Cargill’s category director for Bakery at IBA 2025 in Dusseldorf, Germany. Van Beek explains how Cargill improves sustainability credentials while maintaining taste and texture in bakery products....

IFFA 2025: Hydrosol taps hybrid meat and free-from solutions for increased consumer appeal

Dr. Katharina Burdorf, team lead, product management at Hydrosol, discusses the company’s focus topics at IFFA: hybrid products, phosphate-free solutions, and affordability reflected in a “meat extended” meatball in tomato sauce....

IBA 2025 live: Lallemand discusses enzymes and indulgence in the future of baking 

At IBA 2025 in Dusseldorf, Germany, we speak to Steven Anderson, business director Europe at Lallemand Baking Solutions. We discuss the use of enzymes to meet  consumer demands, achieving indulgence and health criteria, and the...

IFFA 2025: Planteneers advances clean label innovation with wheat protein concepts

At the Planteneers booth at IFFA 2025, Jason Mbousounis, sales and digital business manager, and Paulo Canelas, research and development, discuss the company’s plant-based salami alternative and steak with authentic marbling and...

IBA 2025 live: Kerry talks food waste, freshness, taste in baking sector 

At IBA 2025 in Düsseldorf, Germany, we speak with Kerry’s vice-president of regional business development for Pro-Active Health, Proteins & Functional Ingredients, Therese O’Rourke. We discuss why the baking industry produces...

IFFA 2025: Brenntag boosts free-from formulation with clean label and sustainable ingredients

Brenntag focused on reduction strategies and additive replacements in proteins at IFFA with Italian salami without added nitrites, cold cuts without phosphates, and a hybrid frikadeller. Jörg Senkel, technical sales manager of...