On one hand, there is soy, which requires allergen labeling and GMO certification; on the other hand, there is sunflower, which becomes hard to find in the event of war. What is the source of your lecithin?

Why can’t this question, frequently heard by professionals working with thickeners—especially in the confectionery sector—be answered with a direct ”yes”? Let’s take a brief look at the situation.

Did you know that consumers perceive red-colored foods as having a more intense flavor, even when they contain the same amount of sugar and aroma as others?

Natural and white… Not possible for industrial foods anymore.

We are exploring a food engineering risk management case study featuring Konjac gum, a highly powerful thickening agent

Does rising prosperity always lead to higher meat consumption? Not anymore.

Palm oil has become one of the most debated raw materials in the food industry in recent years. But why?

The European leg of the ISM Sweets and Snacks Fair took place in Cologne at the beginning of February, as it does every year.

Let’s start the first article of the new year with a word we find difficult to say, but which remains on our agenda: sustainability!

Let’s check what new food ingedients will be offered to food producers and what new products manufacturers have invested in 2026