Fi Europe 2025: Ingredia’s ProMilk Xpress protein accelerates cheese ripening by two weeks 

Ingredia has developed a new functional milk protein that can speed up productivity in semi-hard cheeses like Raclette, Gouda, and Edam. Véronique Lhommet, senior product manager at the company, explains how the protein helps...

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Rabobank: Why Venezuela’s food ingredients potential remains a waiting game

Following the US military takeover of Venezuela, Food Ingredients First speaks with Carlos Mera, head of agri commodity market research at Rabobank, about what this dramatic political shift could mean for global ingredient supply...

Fi Europe 2025: Roquette enhances plant-based dairy with new Nutralys pea and fava ingredients

As the plant-based dairy segment continues to grow, Roquette is expanding its portfolio to improve both the taste and texture of milk and yogurt alternatives. Valerie Le Bihan, head of customer marketing EMEA, explains some of...

Fi Europe 2025: Daesang showcases fermentation-driven savory innovations

At Fi Europe in Paris, France, we sat down with Jinyong Lee from global sales at Daesang Europe, and Shivam Kanojia, the company’s business developer, to discuss its D Savory innovation. They highlighted how Daesang’s...

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