The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Westfalia, a player in the global avocado market, has debuted its latest sustainable innovation – a paper made from 25-30% avocado waste.

Arla has introduced an initiative focused on using acid whey, a byproduct of Greek yogurt production, as a material for high-protein dairy.

Synergy has unveiled a line of natural flavours and pastes designed to cater to the growing consumer appetite for bold & intense flavours.

Tate & Lyle has launched the Automated Laboratory for Ingredient Experimentation at its innovation centre in Singapore.

Pure Ice Cream, owner of the Kwality ice cream brand, has signed an AED 80 million (approx. $21.7 million) agreement to build a...

We speak to Lars Langhout of NoPalm, a Dutch biotechnology company on a mission to produce palm oil without palm trees.

Nutriswiss has developed a new process designed to preserve valuable nutrients in fats and oils, as well as improving stability and purity.

Robots are rapidly transforming the F&B industry by boosting efficiency and precision across various operations. Siân Yates explores.

Ohly will enhance its production capabilities with the opening of a spray drying tower and fermentation facility at its Hamburg site in 2025

Cereals Canada has secured $7.3m in funding from to enhance innovation and market support for the Canadian cereal sector.

Craig Rupp, founder of Sabanto, explores how autonomous farming systems are shaping the future of food manufacturing, boosting efficiency.

Voyage Foods will open a new facility in Mason, Ohio, to produce its cocoa-free chocolate, nut-free spreads and bean-free coffee.