Dominik Scheffer, chief sales officer at M Food Group, highlights the company’s new starter cultures for fermented products, ...

Bühler showcased a flexible tube die for producing healthy and sustainable plant-based protein, like soy chunks, at IFFA 2025 ...

Recently merged JBT Marel presented automated meat, plant-based, and cheese processing machinery for retail foodservice and ...

Corbion presented its sustainable ingredient solutions and specialties in preservation, food safety, and bio-based tech at ...

Melanie Marx, group leader Food Ingredients at Fraunhofer IVV, talks to us about the institute’s extrusion technology, which transforms legumes into meat alternatives with authentic texture.

We sit down with John Martin, vice president of innovation at Ofi, to discuss the major trends Ofi is seeing in the market ...

GEA Food Solutions showcased a slicing, loading, and packaging line featuring cutting-edge tech innovations, including ...

Beneo brand Meatless serves up meat and fish alternatives created using its plant-based texturates at IFFA 2025 in Frankfurt, ...

Janusz Wielich, sales director, Savory EMEA APAC at Lallemand Bio-Ingredients, talks to us about Engevita HiPRO Beyond, a ...

Bunge is showcasing “ultra-clean” tasting, light-colored soy protein concentrates at IFFA. Mark Stavro, director of marketing ...

Edible oils and fats that align with evolving consumer demands are nudging innovators to prioritize health and sustainability. From traceability and nutrition, to regenerative sourcing and novel oil ...

In the past decade, the snacks category has seen converging trends give rise to an explosion in new thinking. With both local and international influences driving diversity, as well as increasingly ...