Functional ingredients manufacturer BENEO has entered into a three-year partnership with international NGO Rikolto and climate technology firm CarbonFarm to promote sustainable rice production in Vietnam’s Mekong Delta. The €800,000 initiative, funded by the Government of Flanders as part of the Flanders International Climate Action Programme, aims to train over 1,000 Vietnamese rice farmers in […]
Two recent scoping reviews have reinforced the scientific evidence supporting tocotrienols as neuroprotective agents, positioning the palm-derived vitamin E compounds as promising ingredients for brain health formulations.
The Ferrero Group will acquire WK Kellogg Co for $23.00 per share in cash, representing a total enterprise value of $3.1 billion. The transaction will bring WK Kellogg Co’s breakfast cereal portfolio under Ferrero’s ownership, including manufacturing, marketing and distribution operations across the United States, Canada and the Caribbean.
Mars, Incorporated has announced a five-year, $5 million investment in advanced agricultural science aimed at developing more resilient peanut varieties through its new Protect the Peanut Plan. The initiative addresses significant crop losses that prevent up to 30% of peanuts from reaching market, representing hundreds of millions of dollars in losses to farmers globally.
Global ingredient solutions provider Tate & Lyle has announced a strategic partnership with MassChallenge UK and MassChallenge Switzerland to support early-stage food and beverage entrepreneurs through the accelerator’s established innovation programmes.
Fi Europe, the world’s leading food ingredients event, has unveiled its comprehensive content programme for 2025, designed to bring attendees strategic insights, creative inspiration and meaningful connections across the global food and beverage landscape.
Registration is open for just one more week for Fi Asia Thailand 2025, as Asia’s premier international event for food ingredients returns to Bangkok from 17-19 September 2025 at the Queen Sirikit National Convention Center (QSNCC).
ETH Zurich researchers have uncovered the complex protein mechanisms that make Belgian triple-fermented beer foam significantly more stable than single-fermented lager foam. The seven-year study reveals how protein denaturation during multiple fermentation cycles creates surfactant-like fragments that maximise bubble stability through surface tension effects.
Researchers have identified the key microbial communities and environmental factors that control cocoa bean fermentation, developing a synthetic starter culture capable of reliably producing fine-flavour chocolate characteristics under laboratory conditions. The breakthrough could transform chocolate production from an unpredictable process to a standardised, science-driven industry.
Leading resveratrol researcher Dr John M. Pezzuto presents compelling scientific evidence that fresh grapes warrant superfood classification alongside Mediterranean diet staples, citing over 1,600 bioactive compounds and extensive clinical trial data supporting cardiovascular, neurological, and metabolic health benefits.
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