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

Arla Foods Ingredients has released its first organic ingredient: a micellar casein isolate which is suitable for functional food and active nutrition applications.

Symrise has partnered with Kellogg Company in a three-year project in Madagascar that aims to responsibly source 100% of Kellogg’s vanilla by 2020.

Häagen-Dazs has launched a low-calorie ice cream range in the US called the Heaven line, catering to consumers who are desiring indulgence without the calories.

Unilever-owned Ben & Jerry’s has released a new range of dairy-free frozen desserts made with sunflower butter.

A Queen’s University Belfast researcher has developed a low-cost technique to convert leftover barley from alcohol breweries into carbon.

GNT Group has developed a new range of Exberry liquid and powdered red Coloring Foods that are free from added sugar and contain just two raw materials.

Mondelēz International has launched Cadbury Dairy Milk 30% Less Sugar, which it describes as “the most significant innovation” in Cadbury’s history.

New research led by Queen Mary University of London has found that salt intake in China is confirmed to be among the highest in the world.

Royal DSM has launched new cheese culture Delvo Cheese CH-120, a range of phage robust cultures for young cheddar and barrel cheese. ...

Nestlé has developed a new chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and not adding any refined sugar.

Large-scale US grain merchants Cargill and Archer Daniels Midland Co. (ADM) have reached a deal to swap a number of their grain elevators...

A study has found that the techniques of producing edible insect products should be geared towards the preferences of younger generations.