Researchers at EMBL Barcelona have coaxed bovine embryonic stem cells to self-organise into three-dimensional tissue containing muscle, nerve and blood vessel cells simultaneously – a development with implications for how the cultivated meat sector might one day manufacture whole-cut, steak-like products rather than minced formats.
MANE, the French flavour and fragrance group, has moved to strengthen two strategic categories in quick succession, securing an exclusive global licence for Arzeda’s ViaLeaf™ Reb M sweetener technology and acquiring Florida-based citrus specialist Cvista, as it builds out its sugar-reduction and citrus platforms.
GoodMills Innovation will present a range of functional raw materials for the artisan baking sector at südback 2026, held in Nuremberg from 24 to 27 October. The Hamburg-based cereal ingredients specialist will organise its stand around three themed areas covering protein and fibre enrichment, natural recipe formulation and production efficiency.
Ecovado and Alfa Laval Middle East, South and East Africa have opened an avocado oil processing plant in Limpopo, South Africa, built entirely around Alfa Laval™ processing technology. The Vhembe District facility, now fully operational, sources fruit from smallholder growers and is intended to expand export volumes of avocado oil while creating jobs across the […]
Riviana Foods Inc. presented two new ingredient families, gluten-free micropellets and ready-to-eat flour gels, at the IFT FIRST Annual Event and Expo in Chicago from 12 to 15 July 2026, aiming to help manufacturers formulate high-protein, whole-grain products without sacrificing texture or taste.
Aloha Medicinals has introduced FungiFuse®, a portfolio of functional mushroom ingredients designed for use across dietary supplements, beverages and functional foods. The Carson City, Nevada-based ingredient supplier unveiled the range at the IFT FIRST Annual Event & Expo.
A new industry report from Socha Branding argues that food industry growth is moving away from cheap-calorie economics towards measurable quality, health and sourcing credentials, as advances in metabolomics and food composition analysis let brands and retailers quantify differences that Nutrition Facts labels have never captured.
Beneo has launched a collection of sugar-free confectionery concepts under its new Sweets Box, aimed at helping manufacturers reimagine hard boiled candy formats using the company’s Isomalt sugar replacer. The launch positions Isomalt as the functional ingredient behind a set of prototypes designed to translate current flavour and beverage trends into confectionery applications.
Hamburg-based GoodMills Innovation has introduced GOOD NatureRelax™, a clean-label baking ingredient derived from stabilised wheat germ that addresses excessive dough elasticity in industrial and mechanical bakery processing.
Ibbenbüren-based starch and protein specialist Crespel & Deiters has launched Lory® Crumb Colored, a range of coloured crumbs for breading and toppings formulated with natural colorants. The crumbs are designed to hold their colour through cooking while remaining flavour-neutral, giving product developers a new tool for visual differentiation without altering recipes.
June / July 2026
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