João Trigo, a post-doc researcher at Chalmers University of Technology in Sweden, discusses the development of a new method to extract protein from sea lettuce three times more efficiently than ...

Ahead of EU regulation mandating companies to report the carbon footprints of their products, GNT Group provides full transparency to its customers. The company offers scope 1, 2 and 3 emission ...

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 ...

Planteeners was nominated for the FiE Food Manufacturing Innovation Award for its plant-based Steak 2.0 concept. Dr. Dorotea Pein, director of technology and innovation at the food-tech firm, explains ...

The Almond Board of California used Fi Europe 2024 to promote the latest product formats in the almond market. Harbinder Maan, associate director for Trade Marketing and Stewardship, told us how the ...

Essentia Protein Solutions hosted a soup bar at FiE 2024, exemplifying its hub of culinary creations, where it focused on the advantages of building a soup recipe from natural stocks and fats. The ...

Daesang Europe showcased Namino, a natural flavor range, at Fi Europe 2024 in Frankfurt, Germany. Paul Song, global sales manager, tells us why this range is ideal for today’s industry trends and ...

North Carolina-based Ndustrial has launched a “first-of-its-kind” turkey emissions tracker to address the rising consumer demand for greater accountability regarding the environmental effects of their ...

Adi Yehezkeli, the CEO and co-founder of Fabumin, unpacks the trends and technology behind the company’s functional and multipurpose egg substitute for the food industry, developed by upcycling ...