All articles by Staff Writer
Staff Writer
Beyond Stability: How Lipid Encapsulation Redefines Ingredient Performance
In today’s competitive nutraceutical and functional ingredient market, innovation no longer depends solely on discovering new actives, says Asha van Rooijen, CEO of Liposoma.
Freemen Nutra Group and RAWGA Inc. Partner to Bring VC-H1® Novel Plant-Based Collagen Peptides to North America
The clinically studied peptides are sourced from organically grown hibiscus plants.
Herbal Isolates Unveils Savouron™: A New Era of Flavour Enhancing Solutions
Herbal Isolates, a global leader in value-added food ingredients and part of the Synthite Group, has announced the launch of its new sub-brand Savouron™, dedicated to its growing range of flavour enhancing solutions. This marks a strategic milestone in the company’s journey to strengthen its position as a forward-looking innovator in the global food ingredients space.
Unveiled: Fi Europe 2025 content programme to deliver industry intelligence and strategic connections
Fi Europe, the world’s leading food ingredients event, today unveils its comprehensive content programme for 2025, designed to bring attendees strategic insights, creative inspiration and meaningful connections across the global food and beverage landscape. Taking place 2-4 December at Paris Expo Porte de Versailles, the expanded programme features industry leaders, academics and analysts from leading organisations including Innova Market Insights, Mintel, Kline & Company, Good Food Institute Europe and the Everest Group.
Fi Europe unveils the future of pet food: 3 transformative trends driving industry evolution in 2026
From personalised nutrition to sustainable innovation, its new report reveals the forces reshaping the €29.3 billion[1] European pet food market.
Fi Europe 2025 registration opens: the home of food ingredients returns to Paris for its 30th edition
Organisers expect another record-breaking showcase of ingredient innovations from 2-4 December 2025
Nutraland USA and Youthorin Biotechnology Form Strategic Partnership to Advance Next-Generation Health Ingredients
Nutraland and Youthorin unite to deliver next-gen probiotics and natural actives for anti-aging, metabolic, sleep, and immune health.
Optimise production, quality and sustainability
Over the past year, significant advancements in food manufacturing technologies have emerged as companies strive to improve efficiency and achieve economies of scale. However, these developments have also raised important questions regarding how manufacturers can optimise production without compromising quality and sustainability. Martin Morris speaks to Constantinos Theodoropoulos, FRSC, professor of chemical and biochemical systems engineering at the University of Manchester, to explore these issues in depth.
E. coli evolution
The past year has seen a rise in E. coli outbreaks across the UK, leaving some consumers hospitalised. This outbreak has led many to ask if our food safety is up to scratch. Lorraine Mullaney speaks to experts to understand what food distributors and consumers can do to improve food safety and how future outbreaks can be prevented.
The sodium conundrum
Heightened awareness of the health risks associated with high sodium intake has intensified the focus on salt reduction in food products, posing a challenge for the food industry, which seeks to balance health priorities with consumers’ expectations for flavour. Jim Banks speaks to Sonia Pombo, campaign lead for Action on Salt, and Rick Guiney, CEO of Microsalt, about the different strategies for reducing salt content while maintaining taste and satisfying customers.