Cargill: Shaping sustainability through strategic food partnerships

In this interview with Geert Maesmans, VP of R&D at Cargill, we dive into the company’s cutting-edge solutions at the European Innovation Center in Vilvoorde, Belgium. From pioneering food technologies and impactful...

Cargill: How AI and consumer insights are shaping future food innovation

At Cargill’s European Innovation Center, VP Marketing Willian Oliveira discusses how AI and consumer data drive food innovation. He shares insights on healthier product development, balancing taste and nutrition, scaling R&D,...

Cargill’s European Food Innovation Center: Turning fermentation science into sustainable nutrition

Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation and biotechnology are reshaping food innovation. From next-generation proteins to smart...

World Resources Institute: What the EUDR means for food ingredients supply chains

Tina Schneider, director for Forest Governance and Policy at the World Resources Institute, unpacks what has changed in the recently delayed EU Deforestation Regulation (EUDR), where it could have real power to curb...

Fi Europe 2025: Beneo scales functional ingredients for weight and glucose management

We caught up with Rudy Wouters, head of the Beneo Technology Center, and Karel Thurman, Beneo’s portfolio director, to discuss how the company is aligning ingredient innovation with evolving market demands for clean label, sugar...

Fi Europe 2025: Prova chef merges pleasure with nutrition in gut health dessert concepts

Responding to client requests, Chef Christophe Vincente from Prova’s L’Atelier was tasked with developing three dessert prototypes positioned for gut health. Leveraging upcycled carrot pulp, miso paste, inulin, and skyr, along...