News

Latest10

• Consumers resonate with functional health benefits and wellness in dairy and alt-dairy, flags IFF
• EFSA pesticide report reveals safe levels in 96% of food samples
• Animal-free innovation: Mycoprotein, yeast and caseins open door to new markets
• Spotlighting alternative flavors: Ohly delves into taste trends shaping fast-moving F&B space
• Avian influenza spread: WHO gives public health warning as FDA calms food safety concerns
• Decadent delights: Cargill brings gourmet chocolate solutions to Singapore’s Food & Hotel Asia
• From playful to poignant: Nature concerns inspire new color directions, highlights GNT
• Fund to accelerate retail innovation established by five grocery leaders
• Controlled environment agriculture and agrivoltaics may be the future of farming, says new research
• Concerns rise over high PFAS levels in global water supply

Top10

• Are your GMPs excellent?
• Salmonella sickens up to 50 in Denmark and Sweden; food source suspected
• It’s time for TYM performance: Q&A with Robert Wildman
• EC’s method to measure food waste across the EU
• Skittles gives up the rainbow in June to support Pride Month
• “Upcycling waste into food ingredients could close the food gap,” says Oakland Innovation
• NORD drives for decentralised stand-alone applications
• Food Companies Fall Short of Health Commitments: U.S. Index
• Study finds Pycnogenol may reduce frequency of migraines and severity of symptoms
• Lewiston City Council may cease food safety responsibilities tonight

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