Global ingredients company aims to bring over one million hectares under regenera-tive agriculture practices by 2030, focusing on agroforestry and landscape partnerships to enhance environmental protection across cocoa-growing regions.
German researchers have developed a novel protein-based sweetener that could revolutionise sugar reduction in beverages and processed foods. The biotechnology-derived compound, designated X3, demonstrates sweetness intensity 10,000 times greater than table sugar while exhibiting improved sensory characteristics compared to existing high-intensity sweeteners. The innovation comes as global health organisations intensify pressure on manufacturers to reduce […]
Researchers at Fraunhofer Institute for Process Engineering and Packaging IVV have developed a plant-based protein foam derived from pea flour that could rival traditional egg white foaming properties in baked goods. The innovation addresses growing consumer demand for vegan alternatives while maintaining the characteristic lightness and texture of conventional baked products.
Global ingredient solutions provider Ingredion has strengthened its position in food industry employment excellence, receiving Top Employer certification across multiple markets. The recognition, awarded by the Top Employers Institute, validates the company’s workplace practices across key regions including the UK, Germany, and several Asia-Pacific territories.
Danish food processing technology firm Alfa Laval has announced plans to establish a 1,200m² Food Innovation Centre in Copenhagen, focusing on sustainable protein production and resource-efficient food processing. The facility, scheduled to open in 2027, aims to address critical challenges in global food security while reducing the environmental impact of food production systems.
Israeli food-tech innovator Brevel has secured a 10-year agreement with CBC Group to develop functional beverages using their novel microalgae protein technology. The partnership aims to create dairy alternatives and functional drinks incorporating Brevel’s white, neutral-tasting protein powder, which contains 60-70% microalgae protein concentrate produced through a hybrid light-fermentation process.
Laboratory testing leader Mérieux Nutri-Sciences has completed a significant phase of its acquisition of Bureau Veritas’ food testing operations across multiple regions, adding eight laboratories and 500 staff to its network. The move strengthens the company’s analytical capabilities in microbiological, chemical and molecular testing across key Asian and African markets.
University of Massachusetts Amherst researchers have secured USDA funding to develop and evaluate tempeh products from chickpeas and dry peas. The research aims to create nutritious, palatable meat alternatives that could help counteract negative health impacts associated with Western dietary patterns.
British-Canadian maple syrup producer Pure Maple is introducing a newly certified organic range of products at the International Food & Drink Event (IFE) in March. The launch coincides with growing consumer demand for natural sugar alternatives and follows a comprehensive brand refresh targeting the expanding UK maple syrup market, which is projected to reach USD […]
A €25 million investment in HTBA’s Spanish manufacturing site has established Europe’s first complete active B12 production facility, while also advancing solvent-free flavonoid processing technology. The Barcelona-based company’s expanded capabilities position it to meet growing pharmaceutical and nutraceutical industry demands for high-purity vitamin B12 variants and plant-based bioactives.
February 2025
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