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 […]
A comprehensive comparative review published in Food Research International has systematically analysed the chemical composition, bioactive profiles, safety concerns and machine learning applications across the three major edible seaweed categories – Chlorophyta, Phaeophyceae and Rhodophyta – providing food scientists and manufacturers with a detailed framework for developing seaweed-derived functional food ingredients.
GRA Nutra AG is introducing AuraBC™, a natural beta-carotene food colour derived through non-GMO fermentation technology, targeting food and beverage manufacturers seeking clean-label alternatives to petroleum-based synthetic dyes.
Bio-Rad Laboratories has secured MicroVal certification for its EZ-Check™ Listeria spp. and EZ-Check Listeria monocytogenes Kits, adding a second major international validation to PCR-based tools designed to detect one of the food industry’s most persistent pathogens.
A peer-reviewed study published in Food Research International demonstrates that incorporating flour derived from the brown seaweed Sargassum filipendula into gluten-free biscuits at a substitution level of just 1% significantly improves antioxidant activity, phenolic compound content, moisture retention and texture – findings with tangible implications for functional food development and gluten-free bakery manufacturing.
COMMODITY COMMODITY PRECIOUS
Mettler-Toledo Product Inspection showcased a suite of new product inspection technologies at Interpack 2026 at Messe Düsseldorf in Germany, in May, targeting food manufacturers under increasing pressure to meet compliance demands, reduce contamination risk and integrate real-time data across production lines. The launches spanned metal detection, x-ray inspection, AI-assisted quality control and data management software.
PPM Technologies and Key Technology, both operating companies under the Duravant group, are introducing a fully integrated potato chip processing line aimed at addressing persistent challenges in high-volume snack production, including raw material variability, labour shortages and the coordination burden of managing multiple equipment suppliers.
June / July 2026
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