FAM STUMABO expands French fry blade manufacturing with new automated and semi-automated equipment

FAM STUMABO has nearly doubled its production capacity for French fry blades, supported by a third production facility that is now fully operational and houses the company’s expanded hydrocutting blade operations. The investment is aimed at potato processors seeking operational efficiency, consistent cutting quality and greater product differentiation, including specialty French fry cuts.

Shelved projects and unsolved problems: the untapped value inside food R&D

Giacomo Cattaneo, CEO and co-founder of FOOD FOUNDERS Studio, built and scaled EverGrain inside AB InBev. He examines why manufacturers archive R&D that works while living with problems nobody outside has been asked to solve, and argues that both are best taken forward by independent, co-founded ventures.

AI, satellite imagery and ground-truth verification give food manufacturers early intelligence on crop supply

Rob Weston of CropGPT examines the limitations of conventional crop forecasting, analysing how fragmented, retrospective and regionally coarse datasets undermine purchasing decisions. He reports on the integration of satellite imagery, localised weather data, AI modelling and ground-truth verification, and evaluates how earlier, field-validated supply intelligence can help food manufacturers mitigate global commodity volatility, protect margins […]

HTBA puts citrose sweetener in the ring with sucralose and acesulfame-K at Fi Europe 2026

HealthTech Bio Actives (HTBA) is to introduce its citrose sweetener, a next-generation high intensity sweetener, to European food and beverage manufacturers for the first time at Fi Europe 2026 from 17-19 November. At stand #30C83, the company will demonstrate how the patented, citrus-derived and Upcycled Certified™ sweetener complex can help to deliver a cleaner, more […]

Fi Europe 2026 reveals Innovation Awards finalists

Fi Europe, the world’s leading food ingredients event, has revealed the finalists for this year’s Innovation Awards, whose winner will be announced at a prestigious ceremony in the Harmonie Hall 5.1 at Messe Frankfurt on 17 November.

Roquette gives gluten-free bakery a lift with WELLENCE GF 1229

Roquette has launched WELLENCE GF 1229, a cellulosic hydrocolloid solution designed to improve quality and processing performance in gluten-free bakery. Intended for loaves and bread rolls as well as bagels, pizza dough and more, the ingredient is aimed at manufacturers seeking greater bread volume, a finer crumb structure and longer-lasting softness, while keeping processing simple […]

Why drying, traceability and specification-control are vital in botanical ingredients

Dr Abdüssamet Ataseven of Organicure examines how drying, incoming-lot classification, traceability and specification-control convert variable botanical raw materials into reliable, export-ready ingredients. He analyses the technical and commercial consequences of poor control, from lost saleable yield to rejected shipments, and argues that competitiveness for processors in Türkiye depends on integrated, specification-driven systems that international buyers […]

Sustainable sourcing. Reliable supply. Ingredient performance

With soybean harvest underway in North America, U.S. soybean farmers put a year-round priority on sustainability. From planting to harvest, using techniques such as reduced- and no-till farming, careful water and nutrient management and soil-protecting cover crops, U.S. soy farmers produce the world’s most sustainable soybeans.

Hosokawa Alpine protein dry fractionation separates protein from starch and goes easy on the water

Hosokawa Alpine, a provider of powder processing technology, offers a range of milling and classification systems designed to increase the protein content of plantbased flours. The company says its protein dry fractionation process enables the cost-effective production of high-quality plant-based protein concentrates as a substitute for animal proteins, supporting the growing global demand for protein.

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