Ingredients
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Leeds researchers have identified hundreds of potential plant-protein emulsifier ingredients. Their computational screening method narrows millions of possible proteins before laboratory testing, with pea and potato proteins among the candidates already shown to perform as predicted.
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dsm-firmenich scales Protopia towards industrial production
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Jiangnan University links proteins with future food manufacturing
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GNT safflower petition enters FDA review
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Hampton Grocer suspends Lacnola granola production
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Mānuka study finds antimicrobial effect beyond sugar and MGO
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Reading completes British cocoa bean-to-bar trial
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European food M&A climbs 25% in first half
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Natural colour shift exposes supply-chain capacity constraints
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FDA moves to mandate GRAS notifications