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

Nutriose is designed for easy integration into F&B formulations, offering a bland taste, high solubility, low viscosity and excellent stability across a range of processing conditions.

The ingredient is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids

Roquette has unveiled Horizons, a new foresight platform designed to help food and nutrition businesses anticipate change and navigate uncertainty.

Roquette has launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label products.

Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein.

Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches.

FoodBev explores the benefits of oral disintegration technology, including its ease of use, rapid absorption and versatility.

Roquette and Bonumose have signed an agreement to advance the development and scalability of tagatose, a natural-origin sweetener.