IFFA 2025 live: ICL Food Specialties eyes plant-based price parity with “revolutionary” soy protein

At this year’s IFFA in Frankfurt, Germany, Karen Emerson, Alternative Protein sales and development manager at ICL Food Specialties, talks to us about the company’s alt-protein concepts. These include hybrid products that offer...

IFFA 2025 live: Multivac CEO talks automization, digitalization and sustainability in sliced products

At IFFA 2025 in Frankfurt, Germany, Multivac’s group president (CEO), Christian Traumann, explains how sliced meat producers can navigate rising costs and qualified personnel shortages with automated and digitalized slicing...

IFFA 2025 live: Bunge talks flexitarianism, hybrid formats and bolstering plant protein

Bunge is showcasing “ultra-clean” tasting, light-colored soy protein concentrates at IFFA. Mark Stavro, director of marketing, Global Emulsifiers & Proteins, tells us that the concentrates are made using high-quality soybeans...

IFFA 2025 live: Kerry leverages consumer insights amid changing market demands

Kerry Ingredients & Flavours presents its latest protein, smoke flavor, and taste enhancer solutions at IFFA 2025 in Frankfurt, Germany. Ian Carrol, EUM strategy director for Europe, takes us through the company’s product...

Kemin Food Technologies: Boosting meat quality and safety with automation and antioxidants 

Courtney Schwartz, marketing director at Kemin Food Technologies, discusses the meat industry’s current quality challenges, such as retaining juiciness and tenderness for consumer appeal. She explains how manufacturers can...

Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns

A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ducks to increase liver fat...