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

Belgian food-tech start-up Paleo has raised €2 million to support the commercial scale-up of its animal-free heme proteins, made using precision fermentation.

Mane has acquired US-based citrus ingredients specialist Cvista.

Biotechnology, precision agriculture, flavour science and advanced breeding technologies are reshaping the future of citrus production and flavour innovation. FoodBev's Leah Smith explores how hybrid fruits and novel flavour profiles are creating differentiation opportunities for manufacturers.

Fi Europe 2026 will bring the global food and beverage ingredients community together in Frankfurt this November.

Bunge Global has agreed to sell two sugarcane mills in Brazil to COFCO International.

Suntory Global Innovation Center has identified a genetic region linked to drought tolerance in hops.

Maash – a start-up with operations in Belgium and France, focused on developing mycoprotein ingredients for the food industry – has secured a €12.5 million funding package to accelerate its next phase of growth.

General Mills has completed the removal of certified colours from its entire US cereal portfolio.

Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.

Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026.

According to a Reuters report, Diageo’s India unit, United Spirits, has agreed to reformulate several of its popular whisky and rum drinks in the country after regulators banned them in some states due to an alleged breach of flavouring rules.

DSM-Firmenich’s chair of the board of directors, Thomas Leysen (pictured above), has decided to retire from his role once his successor has been elected by the company’s shareholders.