German engineering group GEA is constructing a turnkey mixing facility at Symrise’s main production site in Holzminden, Germany, designed to increase the flavor manufacturer’s liquid compounding ...

Starbucks and Target have teamed up for a special holiday drink for 2025 — a frozen Frappuccino-style drink (cream base), blended with mocha sauce, milk, and ice. The Frozen Peppermint Hot Chocolate ...

Barry Callebaut has partnered with Chile-based NotCo AI to integrate AI into chocolate recipe development, accelerating innovation in taste, texture, and sustainability. The technology helps the ...

Nexture is acquiring Frulact in a strategic transaction that bolsters the company’s development capabilities in fruit-based preparations and value-added solutions. The deal also broadens Nexture’s ...

AKA Foods has introduced what it calls the world’s first secure AI system for food innovation after securing US$17.2 million in seed funding. The AI system and proprietary platform enable food ...

The cocoa sector is addressing its climate, supply, and ethical sourcing pressures by exploring sustainable substitutes to cocoa butter — the fat that gives chocolate its smooth texture, snap, and ...

Matcha meets its Latin American counterpart. Discover how yerba mate delivers balanced vitality, a bold flavor profile, and ...

Just 30 countries attending COP30 have made commitments to tackle food loss and waste in their Nationally Determined Contributions (NDCs), up by only six since COP29, despite food waste being ...

Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US.

Scientists in Israel have developed a method to naturally “immortalize” cow cells without genetic modification or abnormal transformation — challenging long-held beliefs that genetic methods are the ...

Researchers at the, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in ...