US-based material innovation brand von Holzhausen has unveiled The Ripple Shoe, a high-performance sneaker made without ...

Researchers in Korea have developed a scaffolding technology for achieving precise marbling patterns in cultivated meat at ...

Better Nature has expanded its Supercharged Protein line with the introduction of a new Mediterranean Tempeh block, now ...

Pure Mylk has launched The Mylky Way, a new innovation hub located in Kuala Lumpur, Malaysia. This facility, described as ...

ACI Group has entered into a long-term distribution agreement with International Flavors & Fragrances (IFF) for its range of plant-based proteins in the ...

Now, Valio has announced its intention to relocate the Kauhava factory operations it acquired from Raisio, which produce the fava bean products, to its own ...

Kleinbettingen Mills --- a family business that has been processing cereal products in Luxembourg since 1704 --- made a major ...

At the recent Bridge2Food 2025 summit in the Netherlands, flavour and fragrance manufacturer Givaudan shared five trends that ...

A recent study conducted by the Institute for Organic Farming (FiBL) has provided new insight into the cost of various diets, ...

Louisa Parrillo is category marketing lead for dairy, alternatives and emerging markets at Ingredion, driving strategy, ...

The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.

Dutch food-tech company MaGie Creations has announced the launch of what is claimed to be the world’s first emulsifier made ...