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panglobal2024-12-20 11:21:082024-12-20 11:21:08Magnesium L-threonate gains EU novel food status with exclusive market rights
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panglobal2024-11-26 15:49:532024-11-26 15:49:53TNA Solutions launches XR-based digital twin platform for food manufacturing facilities
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panglobal2024-11-21 12:28:092024-11-21 12:28:09Vaisala launches integrated measurement infrastructure for food production environments
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panglobal2024-11-21 02:00:182024-12-10 13:53:20SIG unveils faster aseptic filling machine for multi-serve formats
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panglobal2024-11-20 08:00:542025-01-07 10:24:10Ohly expands enzyme production nutrient range with new X-SEED products
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panglobal2024-11-18 08:00:072024-11-14 09:50:37GNT introduces clean-label paprika emulsion for enhanced orange colouring applications
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panglobal2024-11-15 08:00:592024-11-14 09:39:52PPM technologies launches automated coating system for confectionery applications
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panglobal2024-11-14 09:23:322024-11-14 09:23:32New soy protein aims to solve taste challenges in plant-based products
From ancient Bulgarian yogurt to cutting-edge infant nutrition, the developing world of probiotics continues to reshape our understanding of gut health. Mahalakshmi, research associate at Giract, explores the latest trends, regulatory challenges, and breakthrough developments in the global probiotics industry, with particular focus on European markets and recent product innovations.
Call for greater collaboration between laboratory scientists and farmers Scientists from the Boyce Thompson Institute and international collaborators have published an urgent warning about the accelerating impact of climate change on global food systems. Their recommendations, published in Trends in Plant Science < doi: https://doi.org/10.1016/j.tplants.2024.11.001 > call for a fundamental shift in how we approach […]
Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.
From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.
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Yeast protein discovery offers novel alternative to traditional food emulsifiers
, /in E-News, Food Science, Ingredients /by panglobalResearchers have identified specific yeast cell wall proteins that demonstrate emulsifying properties comparable to milk-derived casein, potentially offering a new allergen-free alternative for food manufacturing. The discovery of these easily extractable proteins, particularly Tdh2 and Fba1, marks a significant advancement in developing natural, sustainable emulsifiers from microbial sources, addressing growing industry demands for non-allergenic ingredients.
Magnesium L-threonate gains EU novel food status with exclusive market rights
European Union, magnesium, regulation, /in E-News, Ingredients, Product news, Supplements /by panglobalA proprietary form of magnesium L-threonate has achieved novel food authorisation from the European Union, marking a significant development in bioavailable magnesium supplementation. North American ingredient supplier AIDP and its licensee ThreoTech have secured exclusive EU marketing rights for five years, establishing new regulatory precedent for proprietary ingredient protection in the novel foods category.
Climate change poses critical threat to global food security, scientists warn
climate change, global food systems, /in E-News, Farming, Featured Articles, Sustainability /by panglobalCall for greater collaboration between laboratory scientists and farmers Scientists from the Boyce Thompson Institute and international collaborators have published an urgent warning about the accelerating impact of climate change on global food systems. Their recommendations, published in Trends in Plant Science < doi: https://doi.org/10.1016/j.tplants.2024.11.001 > call for a fundamental shift in how we approach […]
Coffee Sustainability Report shows progress in multi-capital accounting and forest protection
coffee, /in E-News, Farming, Industry News, Sustainability /by panglobalGlobal food ingredients company ofi has released its annual Coffee LENS (Livelihoods, Empowerment, Nature at Scale) impact report, detailing progress in sustainable coffee production during the 2023 crop year. The report highlights advances in social capital valuation methodology, living income strategies, and forest conservation partnerships, alongside developments in digital traceability systems to meet incoming EU […]