US-based Tamarack Biotics has secured FDA acceptance for its novel UV light-based milk treatment process that eliminates ...

Barry Callebaut has partnered with the Zurich University of Applied Sciences (ZHAW), Switzerland, to explore cocoa cell culture technology to create an alternative source of cocoa, develop unique ...

Across plant-based product categories, health and nutrition remain primary consumption motivators, although animal welfare concerns still top the list specifically for meat alternatives, according to ...

Food inflation in the UK rose to 4.9% in July, up from 4.5% in June, according to the latest Consumer Price Index data from the Office for National Statistics. The increase is a key factor behind the ...

Scientists in Israel have developed a machine learning tool that combines satellite imagery and weather data to monitor chickpea crop health. The system accurately estimates values such as the Leaf ...

Benjamin Voiry, head of marketing Plant Proteins, discusses the company’s new launches: textured wheat and pea proteins. He ...

The demand for credible alternatives that deliver sweet satisfaction without the sugar is increasing as global consumers seek healthier choices, despite craving indulgence.

Nestlé has developed a patented technique that uses up to 30% more of the cocoa fruit to make chocolate, aiming to reduce waste and increase value for cocoa farmers. The method is currently at the ...

Palm oil, one of the world’s most traded vegetable oils, has been a controversial food ingredient due to its links with deforestation and greenhouse gas (GHG) emissions. However, a new study by ...

Researchers at the University of Nottingham, UK, have identified important factors that influence the flavor of chocolate during the cocoa bean fermentation process, and have the potential to enhance ...

Food Frontier has published a new report exploring how Australia can leverage a globally competitive ingredients industry to capture a share of the growing demand for plant protein ingredients, while ...

In 2025, taste-driven innovation is transforming the F&B industry, as consumers demand a balance between indulgence and health. Trends like nostalgic flavors and bold new tastes, often fueled by ...