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Producing enough food does not guarantee that it will reach the people who need it, with transport costs and economic inequality emerging as major barriers to global food accessibility, according to new research led by the University of Oulu, Finland.
The study combines global data on food production, demand, transport infrastructure, and transport costs to assess how ...
China’s Muyuan Foods Group is continuing to develop low-soy diets, precision nutrition, and flexible feed formulations, as weak hog prices squeeze margins across the country’s pork sector.
The vertically integrated producer has reported a net loss ...
Pistachio is widening its reach across the food and beverage industry as brands take the nut beyond its established role in confectionery and desserts.
Innova Market Insights data indicates that F&B launches featuring pistachio ingredients showed a 26% CAGR between July 2021 and June 2026. Between July 2025 and June 2026, Confectionery accounted for the largest sha...
European consumers are showing signs of warming to food innovation, but unfamiliar technologies such as cultivated meat, precision fermentation-derived dairy, and insect-based ingredients continue to face consumer resistance, according to new EIT Food research.
Fat does much more than add calories to food. It influences texture, lubrication, flavor release, aroma, juiciness, melting behavior, and the overall tasting experience.
Jason Hargreaves, R&D director at Botaneco, says these functions make fat replacement particularly challenging in dairy alternatives, plant-based meats, and other formulated foods. Oleosomes, howev...