Galactic has introduced Galimax Flavor™ V-100 Pearls, a free-flowing, low-dust granulated vinegar preservation ingredient designed to combine antimicrobial efficacy with improved handling characteristics for food manufacturing lines. The product is being showcased this week at IFT FIRST 2026, taking place in Chicago, Illinois, from 12 to 15 July.
Givaudan has opened a new production facility in Cikarang, Indonesia, backed by a CHF 50 million investment aimed at expanding manufacturing capacity in one of Southeast Asia’s fastest growing food markets. The facility will produce savoury, sweet and snack flavour powders, supporting the Taste & Wellbeing company’s ambitions to strengthen its regional footprint and meet […]
Spanish botanical extract manufacturer Euromed will present clinical data on two Mediterranean fruit ingredients, Pomanox® pomegranate extract and perFix® persimmon extract, at Vitafoods Asia 2026 (September 2-4), where the company will occupy Booth H6-K09.
Scientists at Nara Institute of Science and Technology and Iwate University have isolated a wild yeast mutant carrying a single point mutation in the ARG6 gene, raising intracellular ornithine levels up to nine-fold without genetic modification or loss of fermentation performance, opening a route to functional craft beer production.
The European Food & Fermentation Cultures Association (EFFCA) has published its Industry Guidance for the Quality, Safety, and Labelling of Food Cultures, a July 2026 document setting out best practice for the safety assessment, composition and labelling of food cultures (FC) used across dairy, meat, wine and baking applications.
Danish microalgae ingredients company Algiecel has appointed Mette Ingeman Pedersen as Chief Financial Officer and Tove Feld as Chairperson of its Board of Directors, reinforcing a female-led leadership team as the business prepares to scale its marine bioactives platform for the nutrition, pet food and personal care sectors.
Barcelona-based HealthTech Bio Actives (HTBA) has launched citrose, a high-intensity sweetener complex derived from citrus, ahead of its debut at IFT FIRST in Chicago this July. The ingredient is designed to help food and beverage manufacturers reduce sugar content while maintaining a clean label and addressing the persistent taste trade-offs associated with alternative sweeteners.
Beneo will present its fibre portfolio at IFT FIRST 2026 in Chicago (12-15 July), arguing that the social media driven “fibermaxxing” trend needs to shift from simply adding more fibre to foods towards using the right combination of fibre types. The ingredients supplier will be at booth S425, where it plans to set out how […]
For food manufacturers, ingredient sourcing decisions can have implications far beyond the production line. Sustainable U.S. Soy delivers a unique combination of reliable supply, verified sustainability and ingredient transparency that helps manufacturers source with greater confidence.
Stanford researchers have taught an AI system to design entirely new burger recipes from scratch – optimising simultaneously for great taste, environmental sustainability and nutritional quality. When the resulting burgers were served to real diners in a blinded restaurant trial, several matched or bettered the Big Mac. One mushroom-based recipe achieved an environmental impact score […]
June / July 2026
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