The United Kingdom’s Food Standards Agency’s latest Consumer Insights Tracker exposes concerning trends in food safety behaviours, with two-thirds of UK consumers eating food past use-by dates to save money, while emerging technologies like cell-cultivated meat face significant consumer resistance despite growing scientific development.
Jack Helm, Account Manager – Beverage, Bakery & Functional Foods at ACI Group, examines how modern bakeries are redefining operational efficiency through innovative ingredient technologies. Traditional cost-cutting approaches are evolving into comprehensive strategies that integrate sustainability, worker safety, and environmental responsibility. From low-dust dusting flours that reduce occupational health risks to advanced seed adhesives that […]
Fi Europe, the world’s leading food ingredients event, has unveiled its comprehensive content programme for 2025, designed to bring attendees strategic insights, creative inspiration and meaningful connections across the global food and beverage landscape.
From first touch to final bite, innovative packaging is transforming snacks into experiences that engage the senses, conscience, and heart – a theme explored at London Packaging Week 2025.
German engineering firm GEA is introducing its GSI 260 skid separator at drinktec 2025, promising higher yields and reduced resource consumption for beverage manufacturers. The new centrifuge features direct drive technology and modular efficiency systems designed to optimise production whilst minimising environmental impact.
Polish engineering firm N&N Nadratowski has established itself as a global leader in industrial mixing technology, offering solutions from 180-litre compact units to 12,000-litre heavy-duty machines. Their innovative approach addresses critical processing challenges across food, pharmaceutical, and chemical industries, with the flagship MIX-S-4800SC mixer demonstrating exceptional capability in handling complex materials like collagen casings. This […]
Registration is open for just one more week for Fi Asia Thailand 2025, as Asia’s premier international event for food ingredients returns to Bangkok from 17-19 September 2025 at the Queen Sirikit National Convention Center (QSNCC).
ETH Zurich researchers have uncovered the complex protein mechanisms that make Belgian triple-fermented beer foam significantly more stable than single-fermented lager foam. The seven-year study reveals how protein denaturation during multiple fermentation cycles creates surfactant-like fragments that maximise bubble stability through surface tension effects.
Researchers have identified the key microbial communities and environmental factors that control cocoa bean fermentation, developing a synthetic starter culture capable of reliably producing fine-flavour chocolate characteristics under laboratory conditions. The breakthrough could transform chocolate production from an unpredictable process to a standardised, science-driven industry.
Leading resveratrol researcher Dr John M. Pezzuto presents compelling scientific evidence that fresh grapes warrant superfood classification alongside Mediterranean diet staples, citing over 1,600 bioactive compounds and extensive clinical trial data supporting cardiovascular, neurological, and metabolic health benefits.
November 2025
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