Future of Protein Production 2026: AAK advances plant-based cheese with shea fats

At Future of Protein Production 2026 in Amsterdam, Tore Kiilerich Johansen, open innovation and R&D manager at AAK, explores how fat innovation can improve taste and texture in plant-based and hybrid foods. He spotlights...

Future of Protein Production 2026: GEA bridges pilot production and commercial scale for alternative proteins

At Future of Protein Production 2026 in Amsterdam, GEA unveiled its new fermenter line designed for seed and pilot-scale production. Gerben Kiers, solutions sales manager, and Frederieke Reiners, vice president of New Food,...

Solar Foods: How Solein could transform food production in space

Arttu Luukanen, SVP of Space & Defense at Solar Foods, explores how Solein gas fermentation technology could reduce food and water resupply requirements on long-duration space missions. As Solar Foods joins the Deep Space Food...

Hoogwegt: Inside dairy hybrid innovation and the future of cell-based milk

At Hoogwegt’s headquarters in Arnhem, the Netherlands, global technology director Roland Wientjes explains how evolving customer demands are driving dairy, plant-based, and hybrid formulation at its Food Experience Center. He...

SupplySide Global 2026: California Natural Color advances innovation with crystal colors and functional extracts

At SupplySide Global 2026, Dana Osborne of California Natural Color discusses how natural colors can replace artificial alternatives while supporting the visual appeal of functional foods and beverages. She highlights the...

SupplySide Global 2026: Arla Foods Ingredients reimagines protein with sparkling sodas and indulgent bars

Arla Foods Ingredients is pushing protein beyond traditional shakes with innovative formats, including its aerated AirBar and a sparkling protein soda powered by Lacprodan Pro2O. At SupplySide Global 2026, Peter Andersen, senior...