dsm-firmenich names ‘Frosted Star Anise’ as Flavor of the Year 2026

Inspired by the Pantone Color of the Year 2026*, 'PANTONE 11-4201 Cloud Dancer', and backed by consumer and cultural insights, ‘Frosted Star Anise’ spotlights a once-overlooked ingredient now rising in awareness across food, beverage, and beyond.

Q&A: Exploring Burcon’s plant-based cheese proteins

Martin Schweizer, VP Technical Development, Burcon NutraScience Corporation, talks about plant-based ingredients, Peazazz®C pea protein and Solatein™.

Algae product market growing steadily, Asia Pacific shows highest CAGR

The algae products market is projected to reach USD 8.07 billion by 2030 from USD 5.87 billion in 2025, at a CAGR of 6.6% from 2025 to 2030.

China's Beauty Industry Gets Serious About Science: A Deep Dive into the PCT 2025 Guangzhou Summit

Two-day summit explores scientific breakthroughs from cellular mechanisms to consumer experience

AMYSTA™ L 123: Thermally soluble pea starch from Roquette

AMYSTA™ L 123 Thermally Soluble Pea Starch marks the start of Roquette’s next-generation label-friendly starch range

FrieslandCampina to acquire Wisconsin Whey Protein

Wisconsin Whey Protein will become part of FrieslandCampina Ingredients, a global leader in proteins and prebiotics. As a result, FrieslandCampina Ingredients will significantly increase its total whey protein capacity, helping to meet rising global demand for high-quality protein ingredients. The company will then be to scale and extend its market-leading position in Europe and Asia into the North American market.

Burcon pea and sunflower proteins outperform in plant-based cheese study

Burcon's Peazazz®C pea protein and Solatein™ sunflower protein do well in a study conducted by the University of Guelph in Canada.

KUHNWAY: Integrated Fluid-Control Solutions for Smarter, More Reliable Automation

Founded in 1992, KUHNWAY specializes in advanced fluid-control solutions, offering two-way solenoid valves, electric valves, and quarter-turn electric actuators manufactured under ISO 9001 quality standards for consistent performance and dependable lead times.

All-rounders enable broad range of plant-based sausage alternatives

Functional systems based either on fava beans and peas or on soy, provide juicy, elastic, meat-like final products with good sliceability.

Market overview: Plant-based proteins and novel food ingredients

Promising outlook reported for plant-based proteins and novel food ingredients. The coming decade will be defined by intensified innovation, stronger regulatory frameworks, and deeper consumer engagement, according to Strategic Revenue Insights (SRI).

Jungbunzlauer's gellan gum delivers crystal-clear gels with very high gel strength

TayaGel® Modus creates an elastic, firm and slightly brittle gel and offers new possibilities for formulators seeking a strong vegan alternative to gelatine in desserts.

How technology innovations are driving rare earth magnet market growth

Global supply tensions are accelerating the reshoring of rare earth magnet production in Europe and North America. With demand set to nearly double, new supply chains and advanced processing technologies are emerging. As production expands beyond China, innovation in refining and manufacturing will be essential to meet future magnet needs.