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

• Braga Fresh CEO Rod Braga Announced as OGS 2023 Grower of the Year
• Displaced orangutan becomes the face of new ethical label
• Are Organic Fruits And Vegetables Really That Safe And Healthy?
• Chefs give the green light to cultivated meat
• “No fruit left behind” program launched by Visy’s Anthony Pratt
• FDA approves soy leghemoglobin as color additive following Impossible Foods petition
• Tate & Lyle supports sustainable cultivation in Mexico
• CV Sciences launches immune support supplement
• Daily serving of brazil nuts could help control weight
• B&G Appoints New Execs, Offsets Costs

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