Barry Callebaut CEO Hein Schumacher says there is still significant work to do to strengthen the company following a ...

Mane Group, a global leader in flavors, fragrances, and ingredients for F&B and other industries, has posted revenue of ...

Mars and ofi (Olam Food Ingredients) have today announced a five-year strategic partnership (2025–2029) to help advance ...

Swedish biotech Melt&Marble has secured self-affirmed GRAS status for its precision-fermented fat, which it says improves ...

North Africa’s F&B industry is undergoing a significant transformation, driven by rising consumer demand for affordable ...

France-based start-up Parima has become what it says is the first cultivated meat company to secure regulatory approval for ...

Vertis Textured Vegetable Proteins (TVPs), developed with its advanced taste modulation technology, ModulaSense. The solution ...

Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja Kumari explains how scalable ...

Nestlé and Starbucks have jointly launched Starbucks Coffee Craft concentrate, a premium concentrated coffee made with ...

US-based OSF Flavors has developed a flavor masking technology that addresses smell, texture, and neurobiological responses ...

Hugo Leclercq, senior global portfolio director for Taste Fermentation and Sodium Reduction at Kerry, discusses the salt ...

Chocolate has long been a symbol of luxury and enjoyment at Easter, but cocoa supply volatility and consumer health demands ...