KFT Food Machinery has integrated CC-Link IE TSN industrial Ethernet technology into its slicing equipment range to support ultra-fast, multi-axis motion control in food production environments. The open industrial networking protocol, developed by the CC-Link Partner Association (CLPA), enables the company’s machines to perform up to 14 precision cuts per second whilst synchronising ten or […]
IFE Manufacturing returns to Excel London from 30 March to 01 April 2026 as part of Food, Drink & Hospitality Week, bringing together the people, technologies and expertise shaping the future of food and drink production.
BEHN + BATES has introduced the INTEGRA IV series, a valve bag packing system designed to address hygiene and efficiency requirements in food manufacturing facilities. The German equipment manufacturer is positioning the system as an integrated solution for producers handling flour, starch, cocoa, sugar and other food products.
Euromed will present its portfolio of Mediterranean fruit and vegetable extracts at Nutraceuticals Europe Summit & Expo 2026 (4-5 February) in Madrid, with a particular focus on perFix®, a clinically studied persimmon extract for weight management and body composition.
Israeli packaging specialist StePacPPC has developed a modified atmosphere/modified humidity (MA/MH) packaging solution specifically designed to preserve the freshness and appearance of pitaya (dragon fruit) during extended ocean freight from South America to global markets.
SternVitamin is making its first appearance at ProSweets Cologne (1-4 February 2026), presenting micronutrient premix solutions designed for the growing functional confectionery sector. The company will exhibit alongside sister brands of the Stern-Wywiol Group in Hall 10.1 at Stand J009, showcasing applications including a protein bar and a raspberry-coconut wafer.
Luca Menassi, General Manager Asia at TNA Solutions, examines how advanced processing technologies enable confectionery manufacturers to balance traditional product repeatability with innovative formulations. The analysis explores the integration of plant-based gels, functional ingredients, and reduced-sugar formulations whilst maintaining textural integrity, supported by automated depositing systems and data-driven quality control mechanisms essential for modern confectionery […]
Researchers have engineered E. coli bacteria to produce the low-calorie sweetener tagatose directly from glucose with yields up to 95%, potentially transforming commercial production of this rare sugar. The method reverses a natural metabolic pathway using a newly characterised enzyme from slime mould.
PPM Technologies, a member of Duravant’s Food Sorting and Handling Group, has released the third generation of its FlavorWright All-in-One seasoning system. The compact, portable unit combines liquid and dry seasoning capabilities in a single plug-and-play configuration for continuous coating of snacks, nuts, confectioneries, cereals, vegetables, fruits and frozen foods.
Barcelona-based bakery solutions specialist Lasenor Emul, S.L. has launched LASENOR VP-100, a texturising pea protein designed to reduce egg content in commercial bakery applications by 50-100%. The ingredient was showcased at Fi Europe 2025 in Paris, where the company demonstrated muffins formulated with the plant-based texturiser.
November 2025
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