Melt&Marble: Enhancing flavor in alternative meats and dairy with precision-fermented fat

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves flavor delivery in alternative meats and dairy. Head of product, Paulo Teixeira, explains how “MeltyMarble”...

Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins 

Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja Kumari explains how scalable cultivation creates opportunities to...

Kerry: Sodium reduction expert reveals key strategies for better snack flavor

Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt reduction challenge in snacks, highlighting how salt’s multi-functional role in flavor, bitterness...

University of Oxford: Dr. Monika Zurek’s expert take on transforming global food systems

Dr. Monika Zurek, leader of the Food System Transformation Group at the University of Oxford, UK, discusses the urgent transformations needed for sustainable global food systems. Speaking at IFE Manufacturing 2026 in London, she...

IFE Manufacturing 2026: Inside Angel Yeast’s Clear Yeast Protein for functional beverages

Dr. Winston Sun, product manager at Angel Yeast, discusses the development of the company’s new Clear Yeast Protein. He explains how the product achieves 100% clarity for visually clear beverages, its benefits for Ready-to-Drink...

IFE Manufacturing 2026 live: Atura unlocks high-protein products with chickpea, fava bean, and red lentil flours

Paul Donegan, commercial development and marketing manager, explains how Atura’s chickpea, fava bean, and red lentil protein ingredients help food manufacturers create clean label products. He also addresses the challenges food...