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

Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.

Millbio has launched of its Panvivo GPL1ve Bread Concentrate, designed to meet the evolving demands of health-conscious consumers.

Arla Foods has announced a significant investment of nearly DKK 300 million to retrofit a spray-drying tower at its Arinco dairy facility in Videbæk.

Tate & Lyle has reported 'disappointing' first-half results for the six months ending 30 September 2025, as market demand weakened across key regions, particularly North America.

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

Synergy Flavours has unveiled a new range of flavour-paired concepts designed specifically to enhance the taste profile of greens ready-to-mix powders.

BASF has finalised the sale of its Food and Health Performance Ingredients business to Louis Dreyfus Company.

Tate & Lyle has unveiled its proprietary formulation tool, Tate & Lyle Sensation, in the Asia-Pacific region.

Suchita Arya, Content Specialist at ChemBizR, looks at how producers can deliver a sugar-like experience without negatively impacting the taste and texture consumers love.