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

Epax is investing $10m to upgrade its production facility in Norway, as part of efforts to develop next-generation marine oil products.

GoodMills Innovation has unveiled a new plant-based protein blend designed to support formulation of protein-rich baked goods.

Rebel Kitchen has unveiled health shots featuring camu camu, an Amazonian fruit rich in vitamin C, claiming them as a world first.

Mosa Meat, has submitted its first request for Novel Foods market authorisation in the EU, focusing on cultivated fat as a key ingredient.

Hochland has teamed up with Those Vegan Cowboys, to test the start-up’s cow-free casein in semi-hard and hard cheeses.

We speak to Sorawut Kittibanthorn and Tom Washington, co-founders of Kera Protein, a company creating edible protein from chicken feathers.

Oterra and Vaxa Technologies have developed a natural blue colour solution made from spirulina with an ‘impressively low' carbon footprint.

The US Food and Drug Administration (FDA) has banned the use of the synthetic colourant Red Dye 3 in food, beverages and ingested drugs.

Barentz, a player in the speciality ingredients sector, has appointed Derk Jan Terhorst as chief executive officer, with immediatd effect.

M&S Food has unveiled two new product ranges aimed at enhancing consumer health, reflecting the industry trend to prioritise nutrition.

BASF has signed an agreement to sell its Food and Health Performance Ingredients business to Louis Dreyfus Company (LDC).

Researchers have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar, using microbial fermentation.