Melanie Luangrath, senior director for new business development at dsm-firmenich, talked to us about the company’s ...

The Africa Rice Center (AfricaRice) has received a US$9.44 million grant from the African Development Fund (ADF) to strengthen the climate resilience of rice value chains across West Africa, a region ...

A sharpened focus on culinary flexibility, bold flavors, and sustainability is driving consumer demands in F&B as health-conscious choices take center stage. Brenntag targets these demands with ...

Andrew Vasina, North America culinary center manager, spoke to us about how Biospringer uses fermentation to develop natural ...

FoodChain ID’s Mentor is an embedded AI product development tool that delivers real-time guidance and intelligence to enable ...

We catch up with Keith Albright, senior consumer insights manager for the North America team at Cargill, who details how the ...

As natural color demands rise, Alice Lee, technical marketing manager at GNT USA, spoke to us about the role of color in food ...

Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein ...

As consumers increasingly desire sustainability, Ingredion delves into how it helps customers align their strategies. Brian ...

Bob Jacobs, president of Hydrosome Labs, walked us through the biotech firm’s science of ultrafine bubbles using water and ...

A coalition of 28 consumer, public health, and nutrition groups, along with 12 academic researchers, have submitted joint comments to the US FDA regarding its front-of-pack (FOP) nutrition labeling ...

Charles Purcell, Americas Foodology technical leader at Univar Solutions, talks to us at the ongoing IFT First trade show in Chicago, about the company’s prototypes highlighting protein fortification ...