Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
In an exclusive NUFFOODS Spectrum interview with global food-standards leaders — Sarah Cahill, Codex Secretary; Lingping Zhang, Food Standards Officer, Codex Secretariat; Markus Lipp, Senior Food Safety Officer, Food and Agriculture Organization of the United
Dr Neetu Kumra Taneja, Food Microbiologist and Biotechnologist, Associate Professor (Microbiology) and Associate Head Centre for Food Research and Analysis (CFRA), NIFTEM, Kundli Are traditional fermented foods enough for gut health today? They can be
Shaheen Majeed, Global CEO and Managing Director, Sami-Sabinsa Group Are traditional fermented foods enough for gut health today? Eating a variety of traditional fermented foods regularly can support gut health by providing diverse microbes and nutrients.
Ranjith Mukunadan, CEO and Co-Founder, mooMark Are traditional fermented foods enough for gut health today? Traditional fermented foods like curd and buttermilk have long formed the foundation of gut health in Indian diets, supporting digestion
The multi-institutional research team, led by Prof. Bijesh Kumar Biswal, Associate Professor in the Department of Life Science at National Institute of Technology Rourkela (NIT Rourkela), conducted a set of laboratory experiments to demonstrate the
Ishita Malpani, Managing Director, Amruta Tea India’s packaged tea landscape is undergoing a quiet reinvention. While legacy brands continue to dominate shelf space, a new breed of homegrown players is reshaping consumer expectations with freshness,
Ramkumar Menon, Chairman, World Spice Organisation (WSO) India is at a pivotal juncture in its spice journey. While the country remains the world’s largest producer and exporter of spices, global markets are demanding far higher
As India’s food and beverage industry steps into an era of rapid expansion, rising cost pressures, and intensified sustainability mandates, the demand for smart, connected, and future-ready factories has never been greater. With the recent
Marking a significant step toward healthier and more sustainable food solutions, Dr Srishti Mathur, Assistant Professor, Shoolini University, has developed the first biotechnological method to produce xylitol—a natural, low-calorie sweetener. The diabetic-friendly alternative is created
To promote US soya in the Indian market, The US Soybean Export Council is focusing on building skills to address protein deficiency while recognising the need to raise awareness about the crucial role protein plays