At ISM & ProSweets 2025, SternEnzym’s R&D head, Sven Konradt, discussed the company’s innovative enzyme solutions, which can improve energy efficiency and sustainability while reducing sugar in baking ...

Kit Tomlinson and Ross Newton, founders of Nukoko, showcased a milk chocolate alternative made from fava beans on the show floor at the Döhler booth. They chose the “incredible legume” for its ...

Brands are harnessing color and nostalgia, reviving limited-edition flavors in bold pink and red hues to spark desire and exclusivity. From ruby chocolates to cherry-infused carbonates, seasonal ...

Toppka, regional business director DACH BSP Food EMEA at Brenntag, to discuss the company’s vegan concepts for baked goods and fiber, vitamin, and protein enrichments. With a focus on sustainability, ...

GNT presented potato chips with “on-trend” flavors and colors, which align with “snackification” trends and consumer demand for diverse flavors. Jill Janssen, head of Sales, DACH, Benelux, and TR, ...

January in review: Plant-based advancements, US red food dye ban, AI developments in UK ...

Jelly Belly’s sales manager for Germany, Uta Worbes, tells us about the US company’s latest products at ISM & ProSweets 2025. She highlights the 50 flavors available on the European market, including ...

At ProSweets 2025, Döhler responded to cocoa supply volatility and sugar reduction demands with innovative ingredient solutions. Stefanie Engel, the company’s global market segment manager for Food, ...

Christoph Vogel, head of Business Development for Human Nutrition, discusses Bühler’s recent acquisition of Swiss company Cerex’s puffing technology. He highlights its use in grains like wheat and ...

F&B industry braces for Trump’s trade tariffs: Rising costs, supply shocks, and menu changes ...