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November 2025
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Kerry unveils 2026 Global Taste Charts with data-driven flavour predictions for food manufacturers
Innovation & Trends, Kerry, /in Featured Articles /by panglobalKerry, the Dublin-based global leader in taste and nutrition, has released its 2026 Global Taste Charts, providing food and beverage manufacturers with comprehensive flavour intelligence derived from extensive consumer research and product launch data. The annual report, unveiled on 14 January 2026, identifies dominant, emerging and accelerating flavour profiles across eight product categories, offering manufacturers […]
Givaudan to host 7th Chef’s Council to explore hot and spicy flavour science
Givaudan, Ingredients & Formulation, /in E-News /by panglobalGivaudan has announced the 7th edition of its Chef’s Council, a global culinary initiative that brings together leading chefs and flavour scientists to develop new approaches to hot and spicy taste experiences. The event will take place in Mexico City from 23–27 March 2026.
Fraunhofer develops portable sensor system for rapid food fraud detection
Food Safety & Quality, /in E-News /by panglobalThree Fraunhofer institutes are collaborating on a mobile gas chromatography sensor system designed to identify counterfeit food products directly at the point of inspection. The shoulder bag-sized device aims to enable non-specialists to perform rapid authenticity assessments without the need for laboratory analysis.
Chinese scientists develop biodegradable cellulose film that blocks 99% oxygen and signals food spoilage
Packaging & Sustainability, /in E-News, Sustainability /by panglobalResearchers at the Chinese Academy of Sciences have developed a nanocellulose-based packaging film that combines high oxygen barrier properties with a built-in colour-change freshness indicator, offering a biodegradable alternative to multi-layer petrochemical packaging.
New Wave Biotech and Nurasa partner to accelerate food-tech scale-up
Innovation & Trends, /in E-News /by panglobalNew Wave Biotech, a UK-based developer of AI-powered bioprocess simulation software, has announced a commercial partnership with Nurasa, the Singapore-based food innovation company owned by Temasek. The collaboration aims to help food-tech and ingredient companies move from laboratory development to commercial-scale manufacturing with reduced risk and faster timelines.
The food and drink event no business can afford to miss
, /in E-News, Events /by panglobalBusinesses from across the grocery, hospitality, specialist retail and manufacturing sectors will meet in April at The UK Food & Drink Shows for three days of innovation, inspiration and networking.
GNT achieves EcoVadis Platinum for sustainability performance
EcoVadis, Packaging & Sustainability, /in E-News /by panglobalPlant-based food colour supplier GNT has been awarded an EcoVadis Platinum medal, placing the company among the top 1% of businesses in the food manufacturing industry for sustainability performance. The recognition follows consecutive Silver and Gold medals in previous assessment periods.
Food safety and quality leaders head to Amsterdam for 16th European Food Sure Summit in June 2026
European Food Sure Summit, /in E-News, Events /by panglobalThe European Food Sure Summit returns to Amsterdam on 9-10 June 2026 for its 16th edition, bringing together food safety professionals, quality assurance specialists and manufacturing experts from across the continent. The two-day conference will be held at the Novotel Amsterdam City Hotel.
Seaweed protein extraction methods shape functional properties for food applications, study finds
alt protein, seaweed, /in E-News, Protein /by panglobalResearchers at the University of Minho have demonstrated that different purification techniques applied to red seaweed Porphyra dioica yield protein extracts with distinct physicochemical characteristics and functional properties, offering food manufacturers tailored options for novel product development.
Network analysis reveals culinary fingerprints that distinguish world cuisines
ingredient combinations, /in E-News, Ingredients /by panglobalResearchers have developed a method to characterise and compare global cuisines by analysing how ingredient types are combined in recipes. The approach achieved 95% accuracy in identifying cuisines from recipe samples, offering food scientists new tools for understanding culinary traditions, developing culturally appropriate products, and creating data-driven approaches to recipe adaptation and innovation.