Nate Headkey from The American Egg Board examines the latest egg market dynamics in the US, the continuing impacts of bird flu on prices and availability, and particularly how significant biosecurity ...

As regulatory pressure to reduce sodium intensifies, food manufacturers face the challenge of reformulating popular products without losing flavor appeal. Summer is a critical period for savory foods ...

The food industry faces cross-cutting pressures such as geopolitical conflict, climate change, changing regulations, and foodborne illnesses. While these issues are pushing the boundaries of ...

EU member states will hold talks on how to support the growing role of plant-based foods and protein diversification in Europe’s food system.

Bioenergy Life Science (BLS) has launched an “ultra-pure” form of Rebaudioside M (Reb M) sweetener to target the bitter off-notes in stevia-based formulations. The company says its purity and ...

Wine producers across the EU are raising concerns over the potential exclusion of wine and aromatized wines from the EU’s trade offer in ongoing negotiations with the US. However, tensions between the ...

The UK will lose one pub every single day in 2025 due to high business taxes, according to new data from the British Beer and Pub Association (BBPA). The industry body, representing more than 20,000 ...

What makes food and drink products refreshing? For some, it's all about the taste and vibrant hues, while for others, it's the texture and cooling sensation that matter most.In this webinar, AGRANA ...

Ahead of’ IFT First session in Chicago next week, R&D Manager Kyle Borkovec speaks to us about its new yeast and pea ...

Italian multinational confectionery giant Ferrero is reportedly in talks to acquire US cereal company WK Kellogg in a deal worth a potential US$3 billion. The acquisition would combine two of the ...

Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the ...

Functionality and plant-based preferences are pushing food and beverage innovation to replicate indulgent sensory experiences, particularly texture and mouthfeel. This demand often coincides with ...