Elena Damas, key account manager at Lantmännen Biorefineries, joins us to discuss the latest in oat- and wheat-based ...

Fi Europe has announced the winners of its 2025 Innovation Awards, recognizing breakthrough solutions across six categories ...

Arla Foods Ingredients (AFI) is advancing high-protein innovation with its milk and whey protein ingredients — showcasing ...

The Protein Brewery, which specializes in fungi-based food ingredients, has received a positive opinion from the European Food Safety Authority (EFSA) stating that the novel food is safe under the ...

Biospringer by Lesaffre is spotlighting its developments in yeast-based ingredients, fermentation-derived solutions, and sustainability-oriented offerings at the Fi Europe 2025 trade show in Paris, ...

FrieslandCampina is strengthening its global protein position with the planned acquisition of Wisconsin Whey Protein, a US-based producer of whey protein isolate. The strategic move will enable the ...

In November, the European Parliament voted in favor of a one-year postponement of the EU Deforestation Regulation, while Brazil introduced an unprecedented “AgriZone” platform for its agriculture ...

Scientists have discovered that soybean oil — whose consumption in the US has increased fivefold in the past century — triggers weight gain in mice through liver-derived molecules called “oxylipins.” ...

Unilever has agreed to sell its Graze healthier snacking brand to Katjes International and the Candy Kittens Group as the company narrows its food portfolio to focus on three core categories.

The UK government has confirmed it will extend the Soft Drinks Industry Levy (SDIL) to milk-based beverages and lower the sugar threshold from 5g to 4.5g per 100ml. These changes come after ...

Food Ingredients First continues its series of in-depth explorations of award finalists with a preview of the Future Foodtech Innovation Award contenders at Fi Europe 2025. The spotlight falls on ...

Fi Europe 2025, to be held in Paris (Dec 2–4), is set to spotlight how the F&B industry is reinventing sweetness and snacking as consumers’ demand for less sugar, reformulation pressures, and new ...