GNT: Sustainability specialist on why carbon footprint data is becoming essential for food colors

GNT has secured independent verification of its product carbon footprint (PCF) methodology for plant-based colors. We speak with Akshat Rawat, senior sustainability specialist at GNT, about growing demand for credible...

Barry Callebaut unveils Flavourcode to scale fermentation-led chocolate innovation

Barry Callebaut unveiled its new Flavourcode cocoa fermentation platform at its Innovation Summit in Antwerp, Belgium, attended by Food Ingredients First. Dries Roekaerts, president of Customer Experience, tells us how the...

Cargill VP on navigating cocoa costs and health demands

Cargill operates its House of Chocolate in Mouscron, Belgium, where customers can work through formulation challenges and accelerate product development. Michiel Van Der Bom, VP and product line director for Cargill Cocoa &...

IFT president explores ingredient innovation and affordability

Dr. Gunnar Sigge, new president of the Institute of Food Technologists (IFT), explores how food science can address affordability, nutrition, and sustainability challenges. He discusses emerging technologies, ingredient...

Fi Asia Indonesia 2026 live: Novonesis targets affordable food production with biosolutions

On the Fi Asia Indonesia 2026 show floor, Novonesis’ Adam B. V. Diggle, head of food and beverage biosolutions for Southeast Asia, explains how enzymes and microbial cultures can help manufacturers unlock more value from raw...

Fi Asia Indonesia 2026 live: Kerry eyes new biotics opportunities with “Live Culture” claim

Kerry Ingredients Indonesia’s JT Ryan, RDA director for Southeast Asia, outlines the company’s Fi Asia showcase and examines opportunities created by Indonesia’s “Live Culture” claim. He discusses preserving biotic efficacy...