Latest issue of Food Engineering & Ingredients
February 2025
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Vivici introduces precision-fermented dairy protein to US active nutrition market
, /in Dairy, E-News, Protein /by panglobalVivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.
ACI Group expands plant-based protein portfolio with innovative sustainable options
, /in Product news, Protein /by panglobalACI Group, a prominent supplier of functional ingredients, has launched an expanded range of plant-based protein options designed to meet growing industry demand for sustainable nutrition alternatives.
Giract releases comprehensive ingredients market forecast in new 2025 publication
, /in E-News, Ingredients /by panglobalGiract’s latest industry analysis provides food scientists and R&D professionals with crucial market data on technical, nutritional and intermediate ingredients, with five-year projections across global markets. The publication aims to support formulation decisions with reliable market intelligence on ingredient availability, pricing trends and emerging applications.
Tate & Lyle shortlisted for World Food Innovation Award
, /in E-News /by panglobalSustainable stevia programme in China recognised as an industry leading sustainability initiative
Pittcon
, /in Advertenties /by panglobalUNLOCKING INNOVATION TOGETHER: ADVANCING POINT OF CARE TESTING
IFE MANUFACTURING
, /in Advertenties /by panglobal17-19 March 2025 | Excel London
Meta-analysis confirms weight management effects of chicory root fibre
, /in E-News /by panglobalA comprehensive systematic review and meta-analyses of 32 randomised controlled trials has demonstrated statistically significant reductions in body weight and other anthropometric measures following chicory root fibre supplementation. The research, published in the American Journal of Clinical Nutrition, provides robust evidence for the role of chicory-derived inulin and oligofructose in weight management applications.
Drone mapping and seaweed proteins win EIT Food innovation awards
, /in E-News /by panglobalEight innovative food technology startups across Europe have secured €55,000 in prize funding from EIT Food for successfully commercialising solutions in sustainable agriculture, alternative proteins and food waste reduction. The winners, announced in the 2024 Marketed Innovation Prize, represent breakthrough technologies including AI-powered farming systems and seaweed-based fish alternatives.
Modified atmosphere packaging from StePacPPC reduces foodservice waste
, /in Product news /by panglobalStePacPPC’s modified atmosphere/modified humidity (MA/MH) packaging solutions are demonstrating significant impact in reducing food waste across US foodservice operations through enhanced shelf-life extension and moisture control capabilities. The Israeli food packaging developer has partnered with Windham Packaging Ltd. Inc. to address the pressing challenge of food waste in the foodservice sector, which accounts for approximately […]
Steinecker introduces aeration technology for non-alcoholic beer production
, /in Product news /by panglobalBrewing technology specialist Steinecker has enhanced its Poseidon recirculation unit with integrated aeration capabilities, enabling brewers to produce non-alcoholic beer using crabtree-negative yeasts. The system maintains precise oxygen levels during fermentation, resulting in full-flavoured 0.0% ABV beer within two days.