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 ...

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, ...

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 ...

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 ...

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, 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 ...

FiE 2024: Plant-based innovators advance taste and texture... 25 Nov 2024--- The race to formulate standout plant-based alternatives that compete with animal protein on taste, texture and... Flavors ...

Michiel 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 ...

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 ...

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 ...