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Hybrid foods allow F&B manufacturers to combine animal- and plant-based ingredients with improved cost efficiency, nutritional value, and sensory appeal, according to Hydrosol and Planteneers. 

The sister companies will showcase hybrid cabanossi sausages with 50% less meat and meatballs with 70% less meat at Fi Europe 2026 in Frankfurt, Germany (Nov 17–19). They wil...


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More crunch does not necessarily make a better cracker, according to new research from Tate & Lyle, which has found that consumers prefer a balance of crispness and crunch over products that are excessively hard or dense.


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The cultivated meat industry is holding its ground in Europe, despite outright bans in Italy and Hungary, collapsed private investment, and high-profile closures like Meatable and Believer Meats.

As 2027 nears, companies in the space are watching for the European Food Safety Authority’s (EFSA) first scientific opinion on cultivated animal biomass, which could come as ea...


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The “biggest shift” in agricultural supply chains is the need to understand risk where it begins, rather than waiting for it to appear in aggregated market data, according to Jonathan Horn, CEO and co-founder at Treefera. 

While conditions at the “first mile” can change quickly, those changes can take time to show up in official production estimates, commodity prices, o...


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Bel Group is developing what it calls the world’s first “digital twin of a cheese” in partnership with Dassault Systèmes. The companies aim to predict how ingredient formulations influence creaminess, flavor intensity, nutritional characteristics, and consumer preferences before physical trials begin. Bel is using its iconic The Laughing Cow brand as a testing ground, with op...


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