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Winners of the 2024 Fi Europe Startup Challenge announced!Winners of the 2024 Fi Europe Startup Challenge announced!

From a DNA bio-barcode to a novel oleogel technology and more, the trailblazing winners of the 2024 Fi Europe Startup Challenge highlight the innovation in the B2B ingredient space.

byNiamh Michail

Nov 19, 2024

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1 Min Read

How are dairy companies navigating the path to net zero?

How are dairy companies navigating the path to net zero?How are dairy companies navigating the path to net zero?

Nov 19, 2024

1 Min Read

© iStock/Svetlanais

Colours & Flavours

Decoding kokumi: How flavour-boosting peptides enhance cheese, meats, and plant-based foods Decoding kokumi: How flavour-boosting peptides enhance cheese, meats, and plant-based foods

Nov 14, 2024

1 Min Read

WiF Interview with Rebecca Ghim

Fruit, Vegetables, Nuts & Seeds

‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]

byNiamh Michail

Nov 12, 2024

1 Min Read

US food regulation faces uncertain future as Trump returns to power

US food regulation faces uncertain future as Trump returns to power US food regulation faces uncertain future as Trump returns to power

Nov 8, 2024

1 Min Read

© iStock/volkansengor

In- or outsourcing? Rabobank urges European food processors to rethink their cold chain logistics In- or outsourcing? Rabobank urges European food processors to rethink their cold chain logistics

Nov 7, 2024

1 Min Read

COP16 ends without binding commitments: ‘The Amazon could collapse tomorrow,’ warns scientist

COP16 ends without binding commitments: ‘The Amazon could collapse tomorrow,’ warns scientist

COP16 ends without binding commitments: ‘The Amazon could collapse tomorrow,’ warns scientist

Refined tastes: Electronic tongues and noses are getting more sophisticated

Innovation & Technology

Refined tastes: Electronic tongues and noses are getting more sophisticated

Refined tastes: Electronic tongues and noses are getting more sophisticated

Nowhere to hide: CSDDD and third party certification schemes

Nowhere to hide: CSDDD and third party certification schemes

Nowhere to hide: CSDDD and third party certification schemes

Unpicking EFSA’s updated novel food guidance

Unpicking EFSA’s updated novel food guidance

Unpicking EFSA’s updated novel food guidance

GRAS self-affirmation: Putting an end to “a major flaw in US food policy”

GRAS self-affirmation: Putting an end to “a major flaw in US food policy”

GRAS self-affirmation: Putting an end to “a major flaw in US food policy”

Could a wine-making byproduct help slash sodium in food?

Could a wine-making byproduct help slash sodium in food?

Could a wine-making byproduct help slash sodium in food?

Cutting salt and fat: How to reformulate without sacrificing taste

Cutting salt and fat: How to reformulate without sacrificing taste

Cutting salt and fat: How to reformulate without sacrificing taste

Study highlights coffee pulp's safety and nutritional potential for food applications

Study highlights coffee pulp's safety and nutritional potential for food applications

Study highlights coffee pulp's safety and nutritional potential for food applications

Delivering towards consumer product expectations: How sensory & consumer science enables food solution excellence [Webinar]

Sponsored Content

Delivering towards consumer product expectations: How sensory & consumer science enables food solution excellence [Webinar]

Delivering towards consumer product expectations: How sensory & consumer science enables food solution excellence [Webinar]

From obscurity to opportunity: Putting forgotten plants back on the menu

From obscurity to opportunity: Putting forgotten plants back on the menu

From obscurity to opportunity: Putting forgotten plants back on the menu

Should pet owners be concerned about ultra-processed pet food?

Ultra-Processed Foods

Should pet owners be concerned about ultra-processed pet food?

Should pet owners be concerned about ultra-processed pet food?

Women in Food Interview with Ruth Ascencio

‘Witnessing companies make progress has been very rewarding’ – Ruth Ascencio [Interview]

‘Witnessing companies make progress has been very rewarding’ – Ruth Ascencio [Interview]

byNiamh Michail

Shifting economic tides reshape China’s appetite for quality, convenience, and sustainability

Shifting economic tides reshape China’s appetite for quality, convenience, and sustainability

Shifting economic tides reshape China’s appetite for quality, convenience, and sustainability

Exploring gluten-free innovation opportunities for manufacturers

Gluten-free innovation opportunities: Cultural diversity, ancient grains, and NPD

Gluten-free innovation opportunities: Cultural diversity, ancient grains, and NPD

Healthy reformulation: Innovations in salt and fat reduction [Report]

Healthy reformulation: Innovations in salt and fat reduction [Report]

Healthy reformulation: Innovations in salt and fat reduction [Report]

In the pursuit of ideal taste, nutrition and sustainability in food and beverages

Sponsored Content

In the pursuit of ideal taste, nutrition and sustainability in food and beverages

In the pursuit of ideal taste, nutrition and sustainability in food and beverages

Study uncovers hidden diversity in the food microbiome

Study uncovers hidden diversity in the food microbiome

Study uncovers hidden diversity in the food microbiome

Making sustainability a reality: From EU regulations to circular product design [e-Mag]

Making sustainability a reality: From EU regulations to circular product design [e-Mag]

Making sustainability a reality: From EU regulations to circular product design [e-Mag]

byNiamh Michail

RS, cute puppy eating pet food, dog, credit ti-ja, iStock-1324226429 copy.jpg

What are the pet food ingredients of the future?

What are the pet food ingredients of the future?

byNiamh Michail

Calling all PhD students: Become a Future Food Leader!

Food Processing

Calling all PhD students: Become a Future Food Leader!

Calling all PhD students: Become a Future Food Leader!

byNiamh Michail

Professor Nahmias in the laboratory. © Hebrew University

Innovation & Technology

A new era for cultivated meat: How continuous production may close the price parity gap

A new era for cultivated meat: How continuous production may close the price parity gap

Green economoy iStock Parradee Kietsirikul 2152291430

'Business unusual': Sustainable innovation in ingredient sourcing

'Business unusual': Sustainable innovation in ingredient sourcing

Potato starch iStock Maksim Kulikov 1355717302

Food Processing

Five strategies for health-led innovation with retrograded starch

Five strategies for health-led innovation with retrograded starch

Andrew Kendrick (Givaudan Sense Colour) interview website banner

Sponsored Content

Redefining reformulation with natural colours [Interview]

Redefining reformulation with natural colours [Interview]

byAnthony Fletcher

Istock 1386414631

Lower-income countries could champion precision fermentation adoption

Lower-income countries could champion precision fermentation adoption

Dr Raja Chouket (Givaudan Sense Colour) website banner

Sponsored Content

Future-proofing colours to meet consumer needs [Interview]

Future-proofing colours to meet consumer needs [Interview]

byAnthony Fletcher

RS, vegetariain sausages, plant based, veggie, DronG, iStock 1273683437 copy

Debunking alternative protein myths: All things fermentation

Debunking alternative protein myths: All things fermentation

Samantha Garwin website

Seaweed: A natural, sustainable, and consumer-friendly ingredient [Interview]

Seaweed: A natural, sustainable, and consumer-friendly ingredient [Interview]

byAnthony Fletcher

WiF Reniera O'Donnell

‘Mentorships are hugely important in changing systems and changing the way we work together’ - Reniera O'Donnell [Interview]

‘Mentorships are hugely important in changing systems and changing the way we work together’ - Reniera O'Donnell [Interview]

byNiamh Michail

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