Chalmers University of Technology: Exploring sea lettuce’s potential in existing protein systems

João Trigo, a post-doc researcher at Chalmers University of Technology in Sweden, discusses the development of a new method to extract protein from sea lettuce three times more efficiently than conventional ones. The extraction...

FiE 2024: GNT calculates the carbon footprint of colors

Ahead of EU regulation mandating companies to report the carbon footprints of their products, GNT Group provides full transparency to its customers. The company offers scope 1, 2 and 3 emission calculations on its colors, which...

FiE 2024: Planteneers advances affordable and nutritional plant-based steak

Planteneers was nominated for the FiE Food Manufacturing Innovation Award for its plant-based Steak 2.0 concept. Dr. Dorotea Pein, director of technology and innovation at the food-tech firm, explains why the product is...

FiE 2024: Essentia Protein Solutions serves up natural soup solutions

Essentia Protein Solutions hosted a soup bar at FiE 2024, exemplifying it as a hub of culinary creations, where the focus was on the advantages of building a soup recipe from natural stocks and fats. The company served up its...

FiE 2024: Almond Board of California targets AI-scraped consumer trends and co-product innovation

The Almond Board of California used Fi Europe 2024 to promote the latest product formats in the almond market. Harbinder Maan, associate director for Trade Marketing and Stewardship, told us how the Board is partnering with AI...

FiE 2024: Daesang Europe targets natural flavor trends with Namino

Daesang Europe showcased Namino, a natural flavor range, at Fi Europe 2024 in Frankfurt, Germany. Paul Song, global sales manager, tells us why this range is ideal for today’s industry trends and explores how consumer flavor...