Fi Europe 2025 live: Lantmännen Biorefineries on the push for sustainable oat and wheat ingredients

Elena Damas, key account manager at Lantmännen Biorefineries, joins us to discuss the latest in oat- and wheat-based ingredients, shifting demand for oat protein and beta-glucan, and how the company’s circular biorefinery model...

Fi Europe 2025 live: Biospringer by Lesaffre unveils its next evolution in broader food solutions

Esther de Graaf-Groenedijk, director of the Food Business Line at Biospringer by Lesaffre, shares the company’s major reveal at this year’s event, including its new strategic alignment with Lesaffre Savory Ingredients and...

Future of Protein Production 2025: Cultivated meat at “inflection point,” says Meatly CEO 

Supplier of lab-grown chicken cells for pet food Meatly, is gearing up for sizable growth in the next three to five years. Its CEO, Owen Ensor, explains how a friendly regulatory environment in the UK is buoying the cultivated...

The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells

Cultivated meat cells today can behave more like high-water, loose ingredients than structured meat. Germany-based texturizing specialist Hydrosol is testing how its systems can firm and shape these cells in hybrid products,...

The Future of Protein Production 2025: How The ProteInn Club connects the fermentation value chain

The ProteInn Club connects innovators across the fermentation-based protein value chain — linking sidestream feedstock suppliers with developers of high-value microbial proteins and the brands that need them. Stef Denayer,...

SupplySide Global 2025: Riviana showcases pulse-forward protein solutions

Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US. Terry Stover, senior vice president of Special Markets at Riviana, explains how the company is...