Demand for fruit puree is growing across beverages, dairy, bakery, baby food, and ready-to-eat applications. For many processors, it also represents an opportunity to diversify production and make better use of existing capacity. At the same time, fruit puree processing comes with real challenges. Hygiene standards are rising. Quality expectations ...

A Generational Approach Artificial intelligence has become a near-daily fact of life for much of the world, but the way it is used and trusted varies widely across generations. Many Baby Boomers (those born between 1946 and 1964) take pride in being able to do calculations with a slide rule ...

We live in a world which throws away a third of the food we grow, throughout the manufacturing process, from farms, factories, kitchens and then your dinner plates. In addition to this, many food byproducts are discarded because most people assume that they can not be repurposed. In the coffee ...

These are exciting times for the global bakery market, which stands at the cusp of unprecedented transformation. Long considered diet-breaking cheat treats or occasional indulgences, baked goods are now entering a new era of growth, propelled by wider consumption trends such as mindful eating and growing nutritional awareness. As per ...

Meat and poultry have long been an important part of the human diet and continue to play a significant role in global nutrition, economy, and food culture. From traditional dishes to modern processed products, meat and poultry provide essential nutrients, culinary diversity, and employment opportunities for millions of people worldwide ...

At Vitafoods Europe 2026, French contract manufacturer Laboratoire PYC will present a portfolio of science-backed, clean-label innovations designed to help brands accelerate in Europe’s most dynamic wellness categories. With over 40 years of expertise and ISO 22000-certified production in France, the company combines clinical ingredient selection, advanced powder technologies and ...

The bakery industry is constantly evolving with the introduction of innovative and nutritious ingredients that cater to changing consumer preferences. One such ingredient gaining popularity worldwide is cassava. Known for its versatility and gluten-free nature, cassava has emerged as a promising alternative to traditional wheat flour in bakery products. With ...