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...

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...

IFFA 2025: ProteinDistillery upcycles brewer’s yeast for clean label egg replacer and binder

We catch up with Ian Bothello, business development associate at ProteinDistillery, who discusses Prewtein, the company’s yeast protein derived from brewery side-streams. He tells us the product has functionalities similar to egg...

IFFA 2025: Handtmann displays digital solutions for high-efficiency protein processing

Handtmann demonstrated its latest digital solutions for meat, meat alternative, and pet food applications at IFFA 2025 in Frankfurt, Germany. Andreas Heckenberger, product manager, outlines how machinery performance monitoring...

IFFA 2025: Fraunhofer IVV leverages extrusion to make protein-rich meat alternatives from legumes

Melanie Marx, group leader Food Ingredients at Fraunhofer IVV, talks to us about the institute’s extrusion technology, which transforms legumes into meat alternatives with authentic texture. Fraunhofer IVV’s extraction methods...