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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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panglobal2024-11-15 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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Mars appoints new sustainability leader amid climate targets
, /in E-News, Industry News, Sustainability /by panglobalSustainable food production strategy at Mars Incorporated is set for a significant shift with the appointment of Alastair Child as Chief Sustainability Officer. The appointment comes at a crucial juncture as global temperatures exceeded 1.5°C above preindustrial levels in 2024, highlighting the urgency for food manufacturers to accelerate their environmental initiatives.
Aerofarms advances microgreen production through vertical farming innovation
, /in E-News, Farming, Industry News, Sustainability /by panglobalA leading U.S. microgreens producer is demonstrating commercial viability of indoor vertical farming technology and is achieving significant nutrient density improvements and resource efficiency gains. The company’s Danville, Virginia facility employs aeroponics, robotics and AI to cultivate microgreens containing up to 40 times more phytonutrients than mature plants while using 90% less water than traditional […]
Angel Yeast scales microbial protein facility to tackle alternative protein demand
, /in E-News, Industry News, Protein /by panglobalThe completion of Angel Yeast’s main production plant at Baiyang Yichang marks a significant milestone in the company’s sustainable protein development strategy. The facility, scheduled to begin operations this year, represents one of the largest dedicated yeast protein production sites globally, demonstrating the technical feasibility of large-scale microbial protein manufacturing.
Chinese dining trends reveal significant consumer behaviour shifts ahead of Lunar New Year 2025
, /in Consumer Trends, E-News /by panglobalAnalysis of over seven million orders from more than 3,000 Asian restaurants across the United States reveals noteworthy shifts in consumer preferences, with traditional chicken dishes showing sustained growth and plant-based proteins gaining market share. The data, compiled by Chinese Menu Online, offers valuable insights for foodservice operations planning Lunar New Year celebrations.