Koa tackles cocoa crisis with new shot drinks based on cocoa pulp
Koa tackles cocoa crisis with new shot drinks based on cocoa pulp
In recent years, cocoa markets have been battered by climate issues impacting harvests in West African growing regions, supply chain volatility, and crop disease. These issues culminated in record cocoa bean and chocolate prices and disruption to supplies, but also led to novel innovation as companies developed cocoa alternatives to mitigate the ongoing crisis.
Plant-based flavors shift toward science-backed masking, fermentation & sustainable design
Plant-based flavors shift toward science-backed masking, fermentation & sustainable design
Taste remains the breaking point for plant-based foods. Protein options keep multiplying, but improving taste continues to be a central challenge for the industry. Companies are moving past protein innovation alone and putting taste at the center — masking bitterness, recreating creaminess, adding savory depth, and baking sustainability into flavor development. “Poor taste is still the category’s biggest hurdle,” says Melanie Luangrath, senior director new business development at dsm-firmenich. “If plant-based products are not delicious, they won’t make it into the basket twice.”
Colors in focus: Experts consider natural food dye challenges amid looming FDA deadline
Colors in focus: Experts consider natural food dye challenges amid looming FDA deadline
Sourcing natural dyes amid escalating global tariffs presents a multifaceted challenge for F&B manufacturers. They are gravitating toward natural colors typically sourced from specific regions with favorable climates and traditional expertise, but when these regions are subject to reciprocal tariffs, the cost of importing such materials can rise steeply.
Your Roadmap to Scale Up a Biotech Project
Your Roadmap to Scale Up a Biotech Project
Scaling biotech innovations involves technical, regulatory, and operational challenges, from strain selection to industrial production. This is a practical guide for biotech teams moving from proof of concept to market. If you're scaling a precision fermentation, food tech, or industrial biotech solution in Europe, this paper is designed for you.This Technical Paper is brought to you by Ennolys.
Food Matters Live Rotterdam 2025: Arborea spotlights closed-system algae tech to transform CO2 into food
Food Matters Live Rotterdam 2025: Arborea spotlights closed-system algae tech to transform CO2 into food

Dr. Kaly Chatakondu, global commercial director at Arborea, talked to us about the company’s innovative closed-system technology which converts carbon dioxide into sustainable food ingredients using microalgae like spirulina. He explained how the system allows continuous daily harvesting to optimize efficiency, nutrition, and taste, while eliminating the need for fertile land or feedstocks.

Food Ingredients Asia 2025: Clean label, functional & health-focused ingredients take center stage
Food Ingredients Asia 2025: Clean label, functional & health-focused ingredients take center stage
Fi Asia 2025 reaffirmed its position as the APAC region’s premier platform for food and beverage innovation. Hosted jointly with Vitafoods Asia in Bangkok, Thailand, the event brought together leading ingredient suppliers, distributors, and manufacturers from across Southeast Asia and beyond, reflecting the region’s growing influence in the global food trade. On the show floor, exhibitors showcased the latest advancements in natural and clean label concepts, alongside cutting-edge health-focused ingredients, spanning categories such as dairy, beverages, taste, texture categories, and more.

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Scientists unlock hybrid protein potential for food system sustainability
Scientists unlock hybrid protein potential for food system sustainability
As the global food system targets emission cuts, health improvement, and reduced livestock reliance, scientists in the US say the answer may lie in hybrid proteins — foods that blend plants, fungi, insects, microbial fermentation, and cultivated meat.
NRGene commercializes ToBRFV-resistant tomato seeds to combat viral disease
NRGene commercializes ToBRFV-resistant tomato seeds to combat viral disease
Genomics company NRGene is advancing crop protection with the sale of tomato seeds integrated with its High Resistance (HR) trait. The HR trait imparts “enhanced and durable” resistance to the Tomato Brown Rugose Fruit Virus (ToBRFV).
Alfa Laval backs transatlantic biotech partnership for scalable food innovation
Alfa Laval backs transatlantic biotech partnership for scalable food innovation
Alfa Laval, a Sweden-based provider of heat transfer, separation, and fluid handling technologies, has revealed its support for a new transatlantic collaboration between the Danish Technological Institute in Denmark and North Carolina State University in the US.
Cyber attack hits beer and beverage company Asahi Group Holdings
Cyber attack hits beer and beverage company Asahi Group Holdings
Japanese brewing firm Asahi Group Holdings has been hit by a cyber attack, which has impacted the company’s shipping and customer service operations.
Ferrero completes WK Kellogg Co acquisition for North American expansion
Ferrero completes WK Kellogg Co acquisition for North American expansion
The Ferrero Group has completed its acquisition of WK Kellogg Co, which is now a wholly owned subsidiary of Ferrero. The deal represents an enterprise value of around US$3.1 billion and supports Ferrero’s plan for strategic growth in North America. The transaction was first announced on July 10, 2025, and approved by WK Kellogg Co shareowners on September 19, 2025. WK Kellogg Co has now ceased trading and will no longer be listed on the New York Stock Exchange.
The Future of Nutrition and Longevity Institute aims to “amplify life” with...
The Future of Nutrition and Longevity Institute aims to “amplify life” with research and food innovation

Nutrition Insight

The newly opened Future of Nutrition and Longevity (FNL) Institute aims to promote the science of nutrition and its impact on healthy aging through research and innovative solutions. Nutrition Insight attended its official launch event on September 25 in Frankfurt, Germany. Specifically, the institute will provide comprehensive and advanced nutrition information to producers and consumers to help them achieve and maintain a healthier life for longer. It will also present affordable science-based functional nutrition strategies to international markets. 
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Food Ingredients News
Food Matters Live Rotterdam 2025: Luscious mouthfeel,...
Key suppliers showcased the power and panache of their ingredient portfolios during closed-door sessions at Food Matters Live this September 23-24 in Rotterdam, the Netherlands. During the interactive, sensory presentations, the top themes were limited edition flavors (Agrana Fruit), mastering mouthfeel (Tate & Lyle), a creative, clean label (Ingredion), repositioning palm oil (Daabon), and sustainable fats and oils (AAK). 
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Food Ingredients News
September in review: Kraft Heinz spin-off, Nestlé CEO exit,...
In September, Kraft Heinz confirmed its spin-off into two separate companies, Nestlé appointed a new CEO, and Mars revealed significant investments into its EU operations. A multilateral agreement aimed at tackling illegal, unregulated, and unreported fishing came into focus, while a study found critically endangered sharks sold in US grocery stores.
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New Product Development
Plant-based alternatives: Why brands can win with new...
Plant-based alternative brands are missing opportunities to attract consumers due to a lack of new flavor innovation. A gap has emerged between consumer expectations of taste and flavor in alt-meat and alt-dairy categories and what brands are delivering, contributing to market stagnation but also creating opportunities for brands to shine in a competitive arena.

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Plant-based flavor innovationOct2025

Innova Market Insights data shows that consumers are interested in brands that enhance the flavor of plant-based offerings. Some 59% of consumers globally name taste improvement as essential for meat ...

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Up & coming proteins Oct 2025

According to Innova Market Insights data, consumers are interested in various ingredients as their protein sources. One in two consumers picks rice as their primary protein source. Some 43% of consumers name vegetables (broccoli, spinach, asparagus, etc.) as their preferred protein source, while 41% pick various nuts, opening a path to ingredient innovation in F&B space.

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Healthy beveragesOct 2025

Innova Market Insights survey shows that consuming F&B drinks with health benefits is among the top three ways consumers aim for self-sufficiency. By understanding these needs, brands can create functional beverages that reduce stress and drive growth. Innova also reports a 9% compound annual growth in beverage launches with health claims between July 2020 and June 2025.

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Food Matters Live Rotterdam 2025: Arborea spotlights closed-system algae tech to transform CO2 into food

Dr. Kaly Chatakondu, global commercial director at Arborea, talked to us about the company’s innovative closed-system technology which converts carbon dioxide into sustainable food ingredients using microalgae like spirulina. He explained how the system allows continuous daily harvesting to...

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Food Matters Live Rotterdam 2025: Daabon targets palm oil carbon neutrality amid sustainability demands
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Food Matters Live Rotterdam 2025: Ingredion navigates clean label challenges with egg-free and cocoa reduction solutions
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Fi Asia 2025: Ohly and AB Enzymes discuss yeast extracts and enzymes for bakery salt reduction and softness
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