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GulFood 2026: What you will walk away with at the show
At Gulfood Manufacturing 2026 (3–5 Nov, Dubai), meet ingredient houses, formulators and raw‑material producers, taste new solutions, and leave with sharper routes…
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The heartbeat of Southeast Asia’s food innovation
Discover the heartbeat of Southeast Asia’s food innovation at Fi Asia Indonesia, 4–6 September in Jakarta. Explore 400+ exhibitors, curated conferences, technical…
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Pulses can feed the world (they mostly already do)
From chickpeas to lentils, pulses already power global diets—and sustainable agriculture. Mark World Pulses Day with a quick primer on what counts…
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How to improve your fibre goals this winter
Strategic nutrition for the colder months. When winter rolls in, so do the cravings for comfort food. Think hot buttered toast, creamy…
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Selecting the best ingredients for your products
Fats and oils shape texture, stability and flavour across bakery, chocolate and spreads. Roné Luttig of Savannah unpacks ingredient options, selection criteria…
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Celebrating the latest tea trends on World Tea Day
On World Tea Day, Libstar spotlights four tea trends shaping demand—from functional blends that support mind and body to botanical infusions featuring…
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KRÖNER-STÄRKE unveils new TVP line
KRÖNER-STÄRKE has invested €36 million in a new facility to produce natural, organic TVP meat replacement texturates from wheat and pea protein.…
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Paprika oil offers options for orange shades in fat-based and low-water applications
EXBERRY Shade Vivid Orange – OS, a purely oil‑based colouring from GNT, delivers bright, clean‑label orange shades at low dosage for fat‑based…
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Lecithin: The unsung hero of modern food formulation
Lecithin is the quiet powerhouse behind smoother chocolate, stable spreads and longer‑lasting gum. ADM’s Swapnil Jadhav explains how this plant‑based emulsifier delivers…
