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

• Secret to Health: 'Korean Temple Food'
• IFF’s new “enzyme-only” solution targets bakery demands for label-friendly dough strength, texture a
• COVID Drives Up Single-Use Plastic
• Fall Armyworms found in Japan for first time
• McDonald’s has a big chicken problem
• CDC posts numbers on US outbreaks; chicken sickens the most
• The output value of leisure food industry will reach 2 trillion yuan next year
• Education of dairy product labels could improve consumer understanding
• Barentz gets Cinven investment
• Frito-Lay recalls pita chips after consumer reports allergic reaction

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