Repsol and Bunge have announced a collaboration focused on producing renewable fuels in Europe using intermediate oilseed crops such as camelina and safflower.

With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent.

Turning Bread into Beer! How the baking industry is tackling waste.

The fluctuating availability and cost of eggs make it essential for bakeries to explore reliable alternatives.

Swedish agricultural cooperative Lantmännen was named Sweden’s most sustainable food company in the Sustainable Brand Index

In response to growing demand for pesto and the need for sustainable agricultural practices, Barilla has launched the Accademia del Basilico

Pistachios have surged in popularity, becoming a go-to snack for many. According to global growth insights . The market has seen...

Puratos, a supplier of bakery, patisserie and chocolate ingredients, has announced plans to expand its facility in Buckingham, UK,...