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

• Keychain allergen detector to put food retailers on the spot
• IFF to open a food and beverages co-creation center in South Korea
• WSU: e-tongues are more effective
• “Better-for-you” sweet treats: Innova Market Insights finds sustained appeal in cutting sugar and bo
• Chicago Health Snack Maker Whole & Free Foods Gets Fit With Manufacturing Software
• Yili joins forces with agri-food tech accelerator StartLife to scale-up health ecosystems
• Hamburg Sud/Maersk offer concessions to gain EU merger approval
• Chromologics raises €7.1M in series seed to commercialize natural red food color Natu.Red
• Norovirus outbreaks on cruise ships not uncommon
• Morocco produced 268,000 tons of berries in 2015-2016

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