dsm-firmenich achieves a “step change” in cheese quality with coagulant enzyme for pizza applications

Ingredion: Promoting vegan egg alternatives amid rising global price and supply volatility

Swedish research project upcycles brewer’s spent grain into functional food ingredient

Bakery trends: Industry taps functional ingredients as healthy indulgence demands rise

Taste concerns and greenwashing fears hinder adoption of upcycled foods, flags EIT Food

Chobani invests US$500M in yogurt facility as demand proliferates