IFT First 2025 live: Lallemand Bio-Ingredients highlights its yeast protein offerings

Bob Villeneuve, global sales director, Lallemand Bio-Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein foods. He highlights its neutral flavor profile...

IFT First 2025 live: The American Egg Board talks recovery from bird flu and stabilized prices

Nate Headkey from The American Egg Board examines the latest egg market dynamics in the US, the continuing impacts of bird flu on prices and availability, and particularly how significant biosecurity measures are in keeping the...

Planteneers: Elevating plant-based textures without methylcellulose

Ahead of Planteneers’ IFT First session in Chicago next week, R&D Manager Kyle Borkovec speaks to us about its new yeast and pea protein-based texturizing system, amid growing consumer concerns over methylcellulose being...

Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s...

BMPA: Megafarms, livestock welfare standards and crisis in the meat industry 

We speak with Nick Allen, chief executive of the British Meat Processors Association (BMPA), about the numerous crises facing the livestock industry. We discuss animal welfare standards, environmental burdens, the shift to...

Lucky Shrimp: Tackling environmental and cost concerns with biofloc technology

Co-founder Andreas Zaugg discusses Lucky Shrimp’s closed-loop, antibiotic-free shrimp farming method that addresses conventional farming’s mangrove destruction and transport emission concerns. The “biofloc system” uses...