PLMA 2025: Algama Foods navigates unstable egg prices with microalgae-based bakery substitute

Laurence LABBE, head of sales and marketing, and Emilie Blaschyk, sales associate at Algama Foods, discuss the company’s plant-based egg substitute made from microalgae, which aims to address the high cost and unstable supply of...

Soy Austria talks sustainability and opportunities amid EUDR regulation

We speak with Carl Andrews, global sales director for Soy Austria, about the company’s sustainable soy products. He explains how the EU Deforestation Regulation (EUDR) could benefit European soy companies. 

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....