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

Biospringer by Lesaffre, a global player in the food fermentation space, has agreed to acquire selected intellectual property and technology of bacteria fermentation specialist PTX Food.

Tate & Lyle has expanded its collaboration with food-tech company BioHarvest Sciences, broadening the scope of their project to include multiple plant-based sweetener molecules.

Vitafoods Europe took place in sunny Barcelona from 5-7 May 2026, bringing a vibrant showcase of the latest innovations in nutraceuticals. We explore this year's top trends in our event review.

Exberry by GNT has introduced a new paper, The power of purple (ube), developed to support product developers in understanding and applying the growing popularity of ube-inspired purple shades effectively.

Cargill and Voyage Foods are bringing cocoa-free confectionery alternative NextCoa to the North American market.

Tate & Lyle has confirmed it is in discussions with US peer Ingredion over a possible cash offer for the UK food ingredients group, following a series of "earlier approaches" from the company.

Alvinesa Natural Ingredients has appointed Olivier Lavaud as its new chief executive officer.

IFF has opened a new Vanilla Innovation Center in Madagascar, expanding its research and development capabilities.

Colorado Premium has acquired Old Hickory Smokehouse, expanding its portfolio of value-added protein products.

Solar Foods is participating in the ambitious BalticSeaH2 initiative, one of Europe’s largest cross-border hydrogen valley projects.

ABF Ingredients has announced plans to purchase land in Eau Claire, Wisconsin, as part of a major expansion.

From 'fibremaxxing' to personalised nutrition, health and wellbeing is one of the most influential 'megatrends' shaping today's food and beverage innovation. Valio's Kevin Deegan tells us more about the opportunities this creates for the dairy industry.