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Source: William Reed

Plant-Based 3.0 webinar: Tune in May 29 to discover what consumers want from meat alternatives, how to deliver on their taste, texture, appearance & nutrition demands

Nearly two-thirds of Americans are willing to swap meat for plant-based alternatives, and more than half have tried an alternative protein – but of those that have tried, nearly a quarter have not done so a second time, according to research cited by sponsors of FoodNavigator-USA’s free webinar May 29 at 11:30 CT, Plant-Based 3.0 Emerging from the trough of disillusionment.

Eco-friendly food colouring: How one company is cutting carbon

The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...

What advances is AI making in bakery and snacks?

Hint: The evolution of artificial intelligence (AI) is less to do with glossy marketing campaigns and packaging visuals and more about uncovering the mystery of algorithms and getting a better handle on supply chain data.

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