We spoke with Tate & Lyle’s Becca Henrickson, category strategy manager, and Amanda Sia, technical service senior account ...

We spoke with Doug Lim, head of North America Business at Samyang Corporation, about the company’s “3S Sugar Reduction ...

There is a disconnect between what consumers seek and what they experience when considering meat alternatives like plant-based or cultivated products, which spurs a sense of detachment and affects ...

Kerry has successfully defended the patent for its natural curing agent Accel, which delivers natural color, flavor, and texture in meat products while supporting freshness and shelf life. After a ...

The UK’s commercial baby food market is rife with sugar-laden and low-nutrient products, often disguised by misleading on-pack messaging, according to new research by the University of Leeds. The ...

Scientists in Switzerland have cultivated bovine muscle fibers, which they claim are much closer to real muscle than previous efforts. Using a special “cocktail of molecules,” the team caused ...

A team of researchers from Hebrew University and the Sami Shamoon College of Engineering, Israel, has developed a “groundbreaking” low-cost method for monitoring plant growth using standard video ...

Join Missy Green for a journey through The World of Food Ingredients’ special Nutrition Insight edition—featuring an exclusive video interview with Mariette Abrahams, founder of personalized nutrition ...

AI and digital tools are fueling F&B innovation, helping brands speed R&D, streamline compliance, and uncover insights amid economic uncertainty and supply chain volatility. But while NPD investment ...

We spoke with Ryan Branch, senior marketing manager for AAK, about the company’s plant-based fats and oils. We discussed traceability, supply chain tracking, and achieving taste parity and mouthfeel ...

We speak with Yoon Ha Song, global sales manager for Daesang America, about the global ingredient corporation’s latest ...

Healthy snacking is fundamentally transforming, driven by consumers seeking more than just low-calorie or fat-free options. They now expect snacks to deliver functional benefits such as digestive ...