IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.

FoodBev Media’s editorial director, Siân Yates, explores the latest innovations championing a circular economy for the F&B sector.

This time, we speak to NoPalm Ingredients, a Dutch biotechnology company that is on a mission to produce palm oil without palm trees.

English television presenter James May has unveiled a new vegan addition to his gin brand, featuring mushrooms and patchouli.

Brevel has implemented the FOAK strategy method by building its first plant for industrial-scale fermentation of its microalgae protein.

GNT has added a paprika emulsion to its Exberry colour portfolio, enabling clean label orange shades across a range of food applications.

A new report from IGD, WRAP and EY aims to set out a pathway for the UK's food system to meet its net zero emissions targets by 2050.

Shreddy has introduced its latest innovation, Superskin, a powdered beverage blend designed to provide a vegan alternative to collagen.