Latest issue of Food Engineering & Ingredients
June / July 2026
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MANE licenses Arzeda’s Reb M tech, acquires US citrus firm Cvista
Ingredients & Formulation, /in E-News /by panglobalMANE, the French flavour and fragrance group, has moved to strengthen two strategic categories in quick succession, securing an exclusive global licence for Arzeda’s ViaLeaf™ Reb M sweetener technology and acquiring Florida-based citrus specialist Cvista, as it builds out its sugar-reduction and citrus platforms.
GoodMills Innovation to showcase clean label bakery solutions at südback 2026
Ingredients & Formulation, /in E-News /by panglobalGoodMills Innovation will present a range of functional raw materials for the artisan baking sector at südback 2026, held in Nuremberg from 24 to 27 October. The Hamburg-based cereal ingredients specialist will organise its stand around three themed areas covering protein and fibre enrichment, natural recipe formulation and production efficiency.
Alfa Laval, Ecovado launch avocado oil plant in South Africa
Packaging & Sustainability, Processing & Engineering, /in E-News /by panglobalEcovado and Alfa Laval Middle East, South and East Africa have opened an avocado oil processing plant in Limpopo, South Africa, built entirely around Alfa Laval™ processing technology. The Vhembe District facility, now fully operational, sources fruit from smallholder growers and is intended to expand export volumes of avocado oil while creating jobs across the […]
Online Auction: Food R&D and Laboratory Equipment from Umiami
, /in Product news /by 3wmediaFollowing the closure of Umiami’s Agri-Food R&D Center in Villebon-sur-Yvette, France, Dome Auctions is offering more than 100 lots of food R&D, laboratory and process development equipment through an online auction.
Riviana rolls out pulse and grain ingredients to bulk up protein claims
, /in Product news /by panglobalRiviana Foods Inc. presented two new ingredient families, gluten-free micropellets and ready-to-eat flour gels, at the IFT FIRST Annual Event and Expo in Chicago from 12 to 15 July 2026, aiming to help manufacturers formulate high-protein, whole-grain products without sacrificing texture or taste.
Aloha Medicinals unveils FungiFuse mushroom ingredients for clean-label formulation
, /in Product news /by panglobalAloha Medicinals has introduced FungiFuse®, a portfolio of functional mushroom ingredients designed for use across dietary supplements, beverages and functional foods. The Carson City, Nevada-based ingredient supplier unveiled the range at the IFT FIRST Annual Event & Expo.
“The End of Cheap Food” report finds food industry growth shifting from cheap-calorie economics to nutrient quality
, /in Featured Articles /by panglobalA new industry report from Socha Branding argues that food industry growth is moving away from cheap-calorie economics towards measurable quality, health and sourcing credentials, as advances in metabolomics and food composition analysis let brands and retailers quantify differences that Nutrition Facts labels have never captured.
Beneo unveils sugar-free hard candy concepts through new Sweets Box collection
, /in Product news /by panglobalBeneo has launched a collection of sugar-free confectionery concepts under its new Sweets Box, aimed at helping manufacturers reimagine hard boiled candy formats using the company’s Isomalt sugar replacer. The launch positions Isomalt as the functional ingredient behind a set of prototypes designed to translate current flavour and beverage trends into confectionery applications.
GoodMills Innovation takes the spring out of stubborn dough with GOOD NatureRelax
, /in Product news /by panglobalHamburg-based GoodMills Innovation has introduced GOOD NatureRelax™, a clean-label baking ingredient derived from stabilised wheat germ that addresses excessive dough elasticity in industrial and mechanical bakery processing.
Crespel & Deiters puts colour into the crumb coating conversation
, /in Product news /by panglobalIbbenbüren-based starch and protein specialist Crespel & Deiters has launched Lory® Crumb Colored, a range of coloured crumbs for breading and toppings formulated with natural colorants. The crumbs are designed to hold their colour through cooking while remaining flavour-neutral, giving product developers a new tool for visual differentiation without altering recipes.