California-based Chef Robotics has developed an AI-driven robotic assembly system to help food companies tackle labor shortages and to increase production. CEO Rajat Bhageria walks us through how the ...

Naveen Pessani, from ofi’s product development and innovation team, highlights the company’s cocoa powder, butter, and liquor on the show floor. With climate change and inflation disrupting cocoa ...

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 ...

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 ...

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 ...

This week in industry news, Diageo expanded operations with a US$415 million investment in a US manufacturing facility, and J.M. Smucker Co. sold its Cloverhill and Big Texas brands to a foodservice ...

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, ...

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, ...

Join The World of Food Ingredients’ deputy editor, Elizabeth Green, for a rundown of the sweetest edition of the year, bringing you key insights into trends shaping the confectionery and chocolate ...

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 ...