Nutriswiss AG, a leading Swiss specialist in sourcing and processing high-quality vegetable oils and fats, has set an ambitious target to achieve climate-neutral production within the next six years. This move highlights the growing trend in the food industry towards sustainable manufacturing practices.
Swedish food tech company successfully scales up precision fermentation process to over 10,000 litres, maintaining target bioprocess performance and paving the way for application pilots.
The second annual MISTA Growth Hack brings together food-tech start-ups and global food companies to focus on innovating biomass fermentation, with the aim of addressing future nutritional and sustainability challenges.
International Flavors & Fragrances (IFF) has introduced DIAZYME® NOLO, a new enzyme solution designed to enhance the production of no- and low-alcohol (NOLO) beverages. The product launch comes as the NOLO beer category experiences significant growth, with a 6.5% increase over the past year, making it the fastest-growing segment in the brewing industry.
WECO, a subsidiary of Duravant’s Food Sorting and Handling Solutions group, has unveiled the 360Tek optical sorter for blueberries. This innovative system combines high-capacity processing with precise defect detection in a compact design. Addressing rising consumer demands for flawless produce, the 360Tek is set to improve quality control in the blueberry industry, as well as […]
Key Technology, a member of Duravant’s Food Sorting and Handling Solutions group, has introduced a new range of high-capacity vibratory conveyors designed to meet the increasing demands of large-scale food processing operations. These advanced systems offer enhanced versatility and efficiency for a variety of specialised food handling functions.
Innovia Films has introduced a novel semi-cavitated film designed for in-mould labelling of large format containers, offering potential benefits for food packaging manufacturers.
Amcor’s new Clear-Tite 40 shrink bag offers a 19% weight reduction compared to standard 50µ bags, potentially lowering EPR fees for meat processors while maintaining product freshness and visual appeal.
The organisers of the 11th International Symposium on Recent Advances in Food Analysis invite food scientists from academia, as well as representatives of industry, national and international agencies, control authorities, governmental and commercial laboratories to attend this event.
Swiss ingredients specialist Nutriswiss AG is incorporating cutting-edge sensory research findings into its product and process development, aiming to optimise the sensory, functional, and physiological properties of oils and fats.
March 2024
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