Latest issue of Food Engineering & Ingredients
November 2025
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Euromed to showcase Mediterranean botanical extracts for healthy ageing at Nutraceuticals Europe
botanical extracts, Euromed, nutraceuticals, /in Product news /by panglobalEuromed will present its portfolio of Mediterranean fruit and vegetable extracts at Nutraceuticals Europe Summit & Expo 2026 (4-5 February) in Madrid, with a particular focus on perFix®, a clinically studied persimmon extract for weight management and body composition.
StePacPPC develops modified atmosphere packaging for dragon fruit exports
dragon fruit, packaging, StePacPPC, /in Product news /by panglobalIsraeli packaging specialist StePacPPC has developed a modified atmosphere/modified humidity (MA/MH) packaging solution specifically designed to preserve the freshness and appearance of pitaya (dragon fruit) during extended ocean freight from South America to global markets.
SternVitamin launches micronutrient premixes for functional confectionery
ProSweets, SternVitamin, /in Product news /by panglobalSternVitamin is making its first appearance at ProSweets Cologne (1-4 February 2026), presenting micronutrient premix solutions designed for the growing functional confectionery sector. The company will exhibit alongside sister brands of the Stern-Wywiol Group in Hall 10.1 at Stand J009, showcasing applications including a protein bar and a raspberry-coconut wafer.
Engineering the next masterpiece in confectionery innovation
confectionary, /in Featured Articles /by panglobalLuca Menassi, General Manager Asia at TNA Solutions, examines how advanced processing technologies enable confectionery manufacturers to balance traditional product repeatability with innovative formulations. The analysis explores the integration of plant-based gels, functional ingredients, and reduced-sugar formulations whilst maintaining textural integrity, supported by automated depositing systems and data-driven quality control mechanisms essential for modern confectionery […]
Biosynthetic breakthrough enables efficient tagatose production from glucose
tagatose, /in E-News, Sweeteners /by panglobalResearchers have engineered E. coli bacteria to produce the low-calorie sweetener tagatose directly from glucose with yields up to 95%, potentially transforming commercial production of this rare sugar. The method reverses a natural metabolic pathway using a newly characterised enzyme from slime mould.
PPM Technologies launches Gen 3 FlavorWright all-in-one seasoning system
FlavorWright, PPM Technologies, seasoning, /in Product news /by panglobalPPM Technologies, a member of Duravant’s Food Sorting and Handling Group, has released the third generation of its FlavorWright All-in-One seasoning system. The compact, portable unit combines liquid and dry seasoning capabilities in a single plug-and-play configuration for continuous coating of snacks, nuts, confectioneries, cereals, vegetables, fruits and frozen foods.
Lasenor launches pea protein for egg reduction in bakery applications
egg replacements, Lasenor, texturising pea protein, /in Product news /by panglobalBarcelona-based bakery solutions specialist Lasenor Emul, S.L. has launched LASENOR VP-100, a texturising pea protein designed to reduce egg content in commercial bakery applications by 50-100%. The ingredient was showcased at Fi Europe 2025 in Paris, where the company demonstrated muffins formulated with the plant-based texturiser.
Roquette launches HORIZONS foresight platform for food industry
HORIZONS, Roquette, /in Product news /by panglobalRoquette has launched HORIZONS, a foresight platform designed to help food and nutrition businesses anticipate industry changes and develop long-term strategic responses to uncertainty in the sector.
Newly developed automated system detects 16 foodborne pathogens in under one hour
, /in E-News, Food Safety /by panglobalSouth Korean researchers have developed a fully automated diagnostic platform capable of detecting 16 major foodborne pathogens within one hour, reducing testing time by more than half compared to conventional methods.
FrieslandCampina Ingredients identifies five nutrition trends driving innovation in 2026
FrieslandCampina Ingredients, trends, /in E-News, Featured Articles /by panglobalGlobal dairy ingredients supplier FrieslandCampina Ingredients has published its sixth annual trends report, identifying five major nutritional trends expected to shape product development throughout 2026. The report, aimed at food and beverage manufacturers, combines market research, consumer insights, and technical applications to address the growing demand for accessible, functional nutrition.