We speak with Yoon Ha Song, global sales manager for Daesang America, about the global ingredient corporation’s latest ...

Lactalis is set to close its plant-based beverage facility in Sudbury, Canada, just over a year after it officially reopened. The decision has drawn criticism from worker unions, who deem the move ...

Brenntag Specialties is expanding its collaboration with Royal Avebe into the US, supplying potato starch and derivatives to the North American food and nutrition market for the first time.

The food industry continues to grapple with challenges like sustainable sourcing, healthier products, and production efficiency. To tackle these, the Institute of Food Technologists (IFT) hosted “The ...

Seafood caught by Indian Ocean fisheries provides over 12% of all global wild-caught seafood, with small fish, such as anchovies, playing an enormous role in nutrition, an international study reveals.

We spoke with the American Egg Board’s director of innovation Nelson Serrano-Bahri about the company’s latest applications in desserts, beverages, and savory formats.

The EU has reached a tariff agreement with the US after months of negotiations with the Trump administration. The deal will impose 15% levies on most imports from the bloc. This avoids a trade war and ...

We spoke with Balchem’s Andrew Hart, director of strategic marketing and business development, Flavors & Encapsulates, and Josephine Nakhla, strategic marketing & business development director, ...

Nate Yates, CEO of PureCircle by Ingredion, spoke to us about the global evolution in consumer perceptions of sweetness in ...

We spoke with Clarice Turner, CEO of the Almond Board of California, about how almonds are replacing traditional animal-based ...

We spoke with Kate Lennon, category manager for whey protein and lactose at Tirlán, about the company’s IFT First 2025 ...

We spoke with Katie Rountree, regional product manager at Givaudan Sense Colors, about how the company is replacing synthetic ...