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

HealthTech Bio Actives, a producer of citrus flavonoids and active forms of vitamin B12, has announced the unveiling of its OptiTaste taste modulation solutions platform.

A new report published by ingredient specialist IFF highlights how GLP-1 agonist drugs are ‘significantly’ impacting the nutritional needs and sensory eating experience of consumers.

DSM-Firmenich has broken ground on a new production facility in Parma, Italy, aimed at expanding its global capacity for concentrated powder flavours, reaction flavours, culinary blends and functional blends.

Food and drink sold and manufactured in Texas containing artificial ingredients could require on-pack warning labels if a new bill becomes law.

Plant-based start-up Meala FoodTech has partnered with DSM-Firmenich to launch Vertis PB Pea, a texturizing pea protein designed to bring better nutritional value to meat alternatives.

In an exclusive interview with FoodBev Media at Vitafoods Europe 2025, Cecile Da Cunha and Agathe Hermant discussed the latest innovations from Ingredia, presented at the event.

In an exclusive interview with FoodBev Media at Vitafoods Europe 2025, Fiona Rawlinson and Chris Whiting from Carbery and Synergy discussed how the companies are responding to rising consumer interest in GLP-1-supportive products.

In an exclusive interview with FoodBev Media at Vitafoods, Giulia Dal Moro, product manager at Faravelli, highlighted the company’s latest innovations on display.

Plant-based ingredients specialist Planteneers has unveiled a new methylcelluose-free texturizing blend, responding to demand for cleaner label meat alternatives.

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory to produce its clean label protein, made from oats and mycelium.

Biotech company Novonesis has unveiled Vertera Velvet, an ingredient solution aiming to improve foam, texture and stability in plant-based beverages.

Clementina Dellomonaco, senior vice president of food biosciences at IFF, explores how cutting-edge enzyme and culture technologies are helping manufacturers overcome food system challenges.