May 19, 2022

Chr. Hansen launches new VEGA Boost cultures for dairy-free cream cheese

To help producers meet consumer demands for plant-based products delivering on taste, nutrition, and sustainability, Chr. Hansen has developed a range of VEGA Boost cultures.
March 19, 2022

AAK, Chr. Hansen, Givaudan and Ingredion co-create plant-based yoghurt base: ‘We identified a gap in terms of taste and texture’

The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigator asks MISTA what makes its plant-based yoghurt base unique.
March 2, 2022

Thinking Greater Than Our Environment

As innovators, it is our job to help create mindset, culture, and ways of working that enable a company to continuously evolve and adapt to changing […]
December 22, 2021

Reimagining the Future of Food

A new food future requires a reimagined innovation framework. I recently had the opportunity to read a very thought-provoking publication called Rethinking Humanity by the team […]
November 12, 2021

Michroma takes fungal food colors platform to pilot scale to produce pH-stable, heat-stable natural red

Michroma – a startup building a production platform for natural food colors from fungi – has advanced to pilot-scale production of a heat-stable vibrant red colorant it claims can give synthetic dyes a serious run for their money when it comes to performance and sustainability.