The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
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Bursting with flavour and functionality: Going further in beverages with n-OSA starches
Whether you’re creating a clear or opaque beverage or developing a new powdered beverage, Cargill’s n-OSA starches will help bring your next innovation to life.
Austria Juice to showcase the next generation of beverage solutions at Fi Europe
With decades of expertise in fruit processing and ingredient development, Austria Juice has grown into one of the world’s leading producers of apple and berry juice concentrates.
DuyGrain targets longer-lasting freshness in bread
Trials suggest that Duynie's DuyGrain, an upcycled barley ingredient, could help improve bread freshness, dough yield and nutritional value while supporting more circular bakery formulations.
Mastering natural colours in confectionery
In this white paper, Sense Colour – Colouring Confections, Givaudan shares the technical specifics of natural colours use in sweets and candies, as well as some recommendations to achieve the best colouring effect for a sweet and memorable consumer experience.
One mould, multiple platforms: Rethinking PET production flexibility
Drawing on more than 25 years of experience in PET packaging, Competek has developed Flex Mould.
Bioiberica to debut functional food ingredient innovations at Fi Europe 2026
In its first ever exhibition at Fi Europe, Bioiberica will demonstrate how its science-backed, biologically-derived branded ingredients unlock opportunities that empower the health evolution and help consumers live better, for longer.
Total plant partnership: Why your wash cycle is a production decision
Clean-in-place (CIP) is more than a hygiene process. Discover how real-time monitoring, smarter cleaning and integrated plant management can reduce downtime and improve efficiency.
VOG Products develops custom fruit blends for the food and beverage industry
From concept to final product: VOG Products develops custom fruit blends in collaboration with the customer.
The new MVP: Why vegetables are becoming food manufacturing's star ingredients
Download the guide to discover how vegetables can kick off your next formulation project.
Fi Europe 2026: A world of ingredients, all in one place
This November, FiE 2026 will bring the global food and beverage ingredients community together in Frankfurt, giving 27,000+ expected attendees the opportunity to discover new ingredients, strengthen supplier relationships and find practical solutions to today's formulation and sourcing challenges.
Before it becomes an ingredient, it begins on the farm
Soybean harvest is in full swing across North America. For US soybean farmers, harvest is the culmination of months of efforts to grow a productive crop while caring for the land that will support future harvests.
Latteria Sociale Valtellina chooses PET for milk packaging
The company respects and enhances ancient traditions thanks to ongoing investments in new technologies, such as the SMI EBS 4 K Ergon rotary stretch-blow moulder, used to produce the 0.5-litre and 1-litre PET bottles for milk and the 0.48-litre PET bottles for kefir.
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