Latest issue of Food Engineering & Ingredients
June / July 2026
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Galactic launches low-dust granulated vinegar for improved food preservation processing
, /in Product news /by panglobalGalactic has introduced Galimax Flavor™ V-100 Pearls, a free-flowing, low-dust granulated vinegar preservation ingredient designed to combine antimicrobial efficacy with improved handling characteristics for food manufacturing lines. The product is being showcased this week at IFT FIRST 2026, taking place in Chicago, Illinois, from 12 to 15 July.
Givaudan opens new Cikarang production facility in Indonesia
, /in E-News /by panglobalGivaudan has opened a new production facility in Cikarang, Indonesia, backed by a CHF 50 million investment aimed at expanding manufacturing capacity in one of Southeast Asia’s fastest growing food markets. The facility will produce savoury, sweet and snack flavour powders, supporting the Taste & Wellbeing company’s ambitions to strengthen its regional footprint and meet […]
Euromed to present Mediterranean botanical extracts at Vitafoods Asia 2026
Ingredients & Formulation, /in E-News, Featured Articles /by panglobalSpanish botanical extract manufacturer Euromed will present clinical data on two Mediterranean fruit ingredients, Pomanox® pomegranate extract and perFix® persimmon extract, at Vitafoods Asia 2026 (September 2-4), where the company will occupy Booth H6-K09.
Non-GM yeast mutation boosts ornithine levels in craft beer nine-fold, study finds
Innovation & Trends, /in Featured Articles /by panglobalScientists at Nara Institute of Science and Technology and Iwate University have isolated a wild yeast mutant carrying a single point mutation in the ARG6 gene, raising intracellular ornithine levels up to nine-fold without genetic modification or loss of fermentation performance, opening a route to functional craft beer production.
EFFCA publishes new industry guidance on food culture safety and labelling
Food Safety & Quality, /in E-News /by panglobalThe European Food & Fermentation Cultures Association (EFFCA) has published its Industry Guidance for the Quality, Safety, and Labelling of Food Cultures, a July 2026 document setting out best practice for the safety assessment, composition and labelling of food cultures (FC) used across dairy, meat, wine and baking applications.
Algiecel strengthens female-led leadership team ahead of commercial scale-up
, /in E-News /by panglobalDanish microalgae ingredients company Algiecel has appointed Mette Ingeman Pedersen as Chief Financial Officer and Tove Feld as Chairperson of its Board of Directors, reinforcing a female-led leadership team as the business prepares to scale its marine bioactives platform for the nutrition, pet food and personal care sectors.
HTBA launches citrose, a citrus-derived sweetener for sugar reduction
sweetener, /in Product news /by panglobalBarcelona-based HealthTech Bio Actives (HTBA) has launched citrose, a high-intensity sweetener complex derived from citrus, ahead of its debut at IFT FIRST in Chicago this July. The ingredient is designed to help food and beverage manufacturers reduce sugar content while maintaining a clean label and addressing the persistent taste trade-offs associated with alternative sweeteners.
Beneo bets on fibre quality over quantity as fibermaxxing trend matures
, /in Product news /by panglobalBeneo will present its fibre portfolio at IFT FIRST 2026 in Chicago (12-15 July), arguing that the social media driven “fibermaxxing” trend needs to shift from simply adding more fibre to foods towards using the right combination of fibre types. The ingredients supplier will be at booth S425, where it plans to set out how […]
Not all soybeans are created equal
, /in E-News /by panglobalFor food manufacturers, ingredient sourcing decisions can have implications far beyond the production line. Sustainable U.S. Soy delivers a unique combination of reliable supply, verified sustainability and ingredient transparency that helps manufacturers source with greater confidence.
Generative AI designs burgers that beat the Big Mac on taste, sustainability and nutrition
AI, Ingredients & Formulation, Innovation & Trends, /in E-News /by panglobalStanford researchers have taught an AI system to design entirely new burger recipes from scratch – optimising simultaneously for great taste, environmental sustainability and nutritional quality. When the resulting burgers were served to real diners in a blinded restaurant trial, several matched or bettered the Big Mac. One mushroom-based recipe achieved an environmental impact score […]