IFF's SUPRO® TEX is a breakthrough innovation in whole-muscle pieces of plant protein meat alternatives

IFF’s versatile extruded protein in an easy-to-use format features whole muscle meat texture that consumers crave, expanding plant-based food opportunities.

Azelis partners with Symrise in Indonesia and India

Azelis will Symrise’s dairy, confectionery and bakery flavor portfolio to its lateral value chain in India, and Symrise’s dairy, bakery, processed meat and culinary application flavors and ingredients to its food & nutrition market segment in Indonesia.

Mettler-Toledo to present solutions to rising food manufacturing costs in free webinar

Mettler-Toledo's live event scheduled for 17 November 2022 will discuss cost-related challenges faced by food manufacturers and illustrate how product inspection systems can help save money and improve efficiency.

Beauty products with fluorinated ingredients may also contain PFAS, study reports

Although the most concerning PFAS are no longer used in many beauty products, in some cases they've been replaced with other classes of PFAS that have unknown health and environmental impacts, according to a study

Barry Callebaut introduces the second generation of chocolate

The second generation of chocolate by design puts ‘cocoa first, sugar last’.

FrieslandCampina secures Aequival® 2’-FL approval and strain exclusivity in Australia and New Zealand

FrieslandCampina Ingredients has announced the approval by Food Standards Australia New Zealand (FSANZ), of its Aequival® 2′-Fucosyllactose (2′-FL) ingredient for infant milk formula.

DSM launches portfolio of all-in-one cultures for fermented milk using AI collaboration platform

DSM now offers the Delvo®ONE, its first portfolio of all-in-one cultures for fermented milk created using pioneering AI collaboration platform.

Mintel research reveals top digital beauty trends for Thai consumers

TikTok, second-hand markets, a need for trust and convenience top digital beauty trends for Thai consumers

Sugar-free chocolate: Satisfying your sweet tooth without having to settle

With consumers looking to improve their blood sugar levels, the challenge that now stands for confectionery manufacturers is creating sugar-free products that have the same taste and texture as regular ones.

Study finds AB-BIOTICS probiotic strains* formulation relieves symptoms of stress-induced gastric distress

A new study published in the journal Heliyon finds AB-BIOTICS probiotic strains* formulation relieves symptoms of stress-induced gastric distress, improve mental health and productivity.

Mühlenchemie improves baking with composite flour

The new “Compozym” enzyme series from Mühlenchemie reduces dependence on global wheat markets.

KRAIBURG TPE's new innovative recycled TPEs for Asia Pacific

KRAIBURG TPE is offering its latest THERMOLAST® R RC/PCR/AP and RC/FC/PCR/AP sustainable TPE compounds for universal industrial and consumer applications.