Simone Bouman, VP of sales EMEA at Corbion, details how natural ingredients based on vinegar or lactic ferments can help replace synthetic additives like sorbates and benzoates. The company helps ...

At Fi Europe 2024 in Frankfurt, Germany, Raisio’s chief innovation officer Reetta Andolin explains why oats remain a popular and sustainable source of nutrition in the F&B industry. At the show, the ...

Shihan Overseas, one of the largest importers, exporters and manufactures of psyllium products as well as gum arabic, watermelon seeds and spices, exhibited at this year’s Fi Europe in Frankfurt, ...

At Fi Europe 2024 in Frankfurt, Germany, Raisio’s chief innovation officer Reetta Andolin explains why oats remain a popular and sustainable source of nutrition in the F&B industry. At the show, the ...

At Fi Europe 2024 in Frankfurt, Germany, Ingredion showcased its latest solutions in taste- and texture-enhanced savory, bakery and beverage solutions with a focus on protein fortification, sugar ...

ADM chefs showcased a selection of combined protein solutions at Fi Europe 2024 in Frankfurt, Germany, exhibiting the latest in plant-based taste and texture formulations. Alicia Humpert, director of ...

Roquette’s Valérie le Bihan discusses how consumers are looking for a diverse mix of sustainable plant-based options without compromising on taste. The company sees a growing demand for protein and ...

Inge Demeyere, managing director bakery, ice cream and chocolate confectionery at Cargill Food Solutions Europe, points to a very demanding market in the chocolate business with a strong consumer ...

Michel Pronk outlines why fava beans are an optimal ingredient for plant-based alternatives and how the company is tapping into solutions made from the high-protein crop. He details the surge in ...