We spoke with the American Egg Board’s director of innovation Nelson Serrano-Bahri about the company’s latest applications in desserts, beverages, and savory formats.

We spoke with Balchem’s Andrew Hart, director of strategic marketing and business development, Flavors & Encapsulates, and Josephine Nakhla, strategic marketing & business development director, ...

At the recently concluded IFT First 2025 (July 14–16) in Chicago, US, over 17,000 attendees from more than 90 countries visited over 1,000 exhibiting food and beverage companies. On the show floor, we ...

Nate Yates, CEO of PureCircle by Ingredion, spoke to us about the global evolution in consumer perceptions of sweetness in ...

We spoke with Kate Lennon, category manager for whey protein and lactose at Tirlán, about the company’s IFT First 2025 ...

Melanie Luangrath, senior director for new business development at dsm-firmenich, talked to us about the company’s ...

We spoke with Clarice Turner, CEO of the Almond Board of California, about how almonds are replacing traditional animal-based ...

We spoke with Katie Rountree, regional product manager at Givaudan Sense Colors, about how the company is replacing synthetic ...

Terry Wagner, innovations and applications manager, US, discussed Brenntag’s focus on culinary flexibility, sustainability, ...

Ingredients, discusses what makes yeast protein a strong alternative to traditional proteins for plant-based and high-protein ...

Andrew Vasina, North America culinary center manager, spoke to us about how Biospringer uses fermentation to develop natural ...

Bob Jacobs, president of Hydrosome Labs, walked us through the biotech firm’s science of ultrafine bubbles using water and ...