Natural & Organic

Sensus said its full range of chicory inulin and oligofructose products qualifies as natural according to the new ISO 19657:2017 standard. About a year...

New and emerging culinary trends in restaurants across America indicate that there’s still plenty of innovation left for 'new' ancient grains such as rice...

Germany has retained its crown as the country with the highest percentage of global vegan food and drink launches, accounting for 15% of global...

Women who eat a high amount of fruits and vegetables each day may have a lower risk of breast cancer, especially of aggressive tumors,...

Cargill launches the Satiagel Seabrid, a new type of carrageenan extract, based on 100% cultivated seaweed. This launch follows the 2017 debut of Cargill’s Seabrid solution...

Students from the Technical University of Denmark (DTU) have made flour out of carrot peel instead of compost during a course on innovation and...

As part of Hi Europe & Ni 2018, trade show organizer UBM will showcase some of the most promising startups involved in the F&B...

Color is important to consumers when they buy food and beverages. The reason for this is simple – we eat with our eyes. An attractive color...

Almond introductions grew in four out of the five key categories for almonds worldwide, including confectionery (22%), snacks (19%) and bakery (17%), as well...

One key to a successful weight loss plan is to lose body fat while sparing lean muscle tissue. While losing weight or body fat...