Latest issue of Food Engineering & Ingredients
November 2025
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Cultured beef allergens: Lab-grown meat shows lower IgE binding but heightened alpha-gal reactivity, study finds
Cellular Agriculture, Food Safety & Quality, /in E-News /by panglobalA peer-reviewed study from the University of Canterbury has found that cultured beef cells exhibit a markedly different allergen profile compared to conventional beef steak. Whilst immunoglobulin E (IgE) binding to established meat allergens was lower in lab-grown cells, individuals sensitised to alpha-gal showed significantly stronger immune reactivity to cultured beef — raising important food […]
EFSA and ECDC: AMR in foodborne bacteria remains a European public health concern
Food Safety & Quality, /in E-News /by panglobalAntimicrobial resistance (AMR) in common foodborne bacteria — including Salmonella and Campylobacter — continues to pose a significant public health risk across Europe, according to a new joint report published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).
Old Man Saltbush powder: a high-protein, natural salt substitute for wheat-based food products
Ingredients & Formulation, Oldman Saltbush, /in E-News /by panglobalResearch from RMIT University has characterised the physicochemical properties of Old Man Saltbush (Atriplex nummularia) powder, demonstrating protein quality comparable to soy and pea protein, more than double the protein content of wheat flour, and efficacy as a natural salt substitute — positioning it as a nutrient-dense functional ingredient for reformulated staple foods.
Arla Foods Ingredients launches ready-to-stir BLG protein for medical nutrition powder applications
, /in Product news /by panglobalArla Foods Ingredients has introduced Lacprodan® BLG-100 Acidic, a beta-lactoglobulin (BLG) whey protein ingredient designed for ready-to-stir powder formats in medical nutrition, targeting the persistent challenge of patient compliance with oral protein supplementation.
FrieslandCampina Ingredients to launch protein-forward concepts at Expo West 2026
FrieslandCampina, Ingredients & Formulation, /in E-News, Events /by panglobalFrieslandCampina Ingredients is presenting a range of high-protein, taste-led food and beverage concepts at Natural Products Expo West in Anaheim, California (4–6 March 2026), with formulations targeting the gut-muscle axis and GLP-1 medication users.
Novel SERS sensor wrapper enables real-time food quality monitoring and preservation
Food Safety & Quality, Innovation & Trends, /in E-News /by panglobalResearchers at Hanbat National University have developed a dual-function food packaging system that combines surface-enhanced Raman scattering (SERS) sensing technology with antimicrobial properties. The nanostructured wrapper enables real-time, non-destructive detection of nutritional components and spoilage markers whilst actively preserving food through curcumin-based antimicrobial action.
Researchers discover novel coffee diterpenoids with anti-diabetic potential
coffee, Innovation & Trends, /in E-News /by panglobalResearchers have identified six novel diterpene esters in roasted Arabica coffee beans using an innovative bioactivity-oriented analytical approach that combines 1D NMR spectroscopy with LC-MS/MS molecular networking. The compounds demonstrate moderate α-glucosidase inhibitory activity, suggesting potential applications in managing blood glucose levels.
Danone secures CDP Triple A rating for environmental performance
Danone, Packaging & Sustainability, /in E-News /by panglobalDanone has been awarded Triple A status by CDP (formerly Carbon Disclosure Project) for 2025, placing the multinational food and beverage company among an elite group of 23 organisations globally to achieve top ratings across all three environmental categories: climate change, water stewardship and forest preservation.
Tufts University launches open-access cell bank for cultivated meat
Cellular Agriculture, Ingredients & Formulation, SciFi Foods, /in E-News /by panglobalTufts University’s Center for Cellular Agriculture (TUCCA) has established an open-access cell bank to preserve and distribute cultivated meat technology from companies that have closed operations, partnering with the Good Food Institute to make proprietary cell lines publicly available to researchers and developers.
TNA Solutions showcases confectionery line technology at ProSweets 2026
confectionary, Processing & Engineering, /in E-News /by panglobalTNA Solutions presented its complete line solutions for confectionery and nutraceutical production at ProSweets 2026 in Cologne, Germany, from 1–4 February. The global processing and packaging technology specialist showcased equipment designed to address the unique challenges of handling sticky products, optimising production flow, and reducing waste.