The latest ingredient innovations, R&D breakthroughs, and sustainable sourcing strategies in one newsletter.
Winners of the Fi Europe Startup Challenge 2025 announced
From gas-based bio-preservatives to a fermented whole bean coffee alternative and more, find out which companies impressed the judges and scooped up first prize at the Fi Europe Startup Challenge 2025.
‘Slow’ vs ‘fast’ UPFs: Using texture to shape eating rates and energy intake
Altering the texture and shape of food could be a viable strategy for making UPFs healthier. Sensory and consumer behaviour expert Dieuwerke Bolhuis explored this topic at Fi Europe 2025.
‘I became a mother in the midst of building my first startup... It made me a better entrepreneur’
After completing her education in agriculture and business development in Ukraine and Switzerland, Daria Reisch built her first startup – a fresh produce sourcing platform – from the ground up.
Exceeding consumer expectations in texture and flavour of meat analogues
Learn how ingredient matrix-processing interactions enhance meat analogue sensory satisfaction and quality in this scientific research analysis from Fi Europe 2024.
Uncovering innovation: The Fi Europe Trend Guide 2026
In this trend insights guide, we shine a spotlight on the most important innovations that will be showcased at Fi Europe in December 2025 and that are set to impact the industry throughout 2026.
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