Prosur, a Murcia, Spain-based food-biotech company, showcased its natural clean-label solutions at FI Asia in Jakarta recently, presenting a toolbox of food-based ingredient systems that help manufacturers remove unwanted chemicals, reduce refined sugars and salt, and meet rising consumer and regulatory demands for cleaner labels in Asia.
Eurofins Supplement & OTC Testing and Eurofins Assurance have announced that the Eurofins Assurance Product Certification Program has received ISO/IEC 17065 accreditation from the American Association for Laboratory Accreditation (A2LA). The companies said the achievement reinforces their commitment to delivering trusted, competent and impartial certification services to the dietary supplement industry.
GNT has become one of the first food colour manufacturers worldwide to have its product carbon footprint (PCF) methodology independently verified in line with the ISO standard. TÜV SÜD has confirmed that the cradle-to-gate methodology used to calculate PCF figures for the company’s plant-based EXBERRY® colours aligns with the requirements of ISO 14067.
The UK’s Deposit Return Scheme is moving rapidly from policy debate to operational reality. With just one year until launch, Exchange for Change Non-Executive Director Julian Hunt explains what has been achieved, where the biggest challenges remain and why the work for brands, retailers and packaging suppliers starts now.
Water-soluble albumin extracted from wheat bran, a milling by-product, has been used as a complete egg replacement in cookies and cakes. Researchers in the Netherlands report comparable spread factor, cake volume and density, and higher antioxidant activity in cookies. They also flag colour shifts and marked texture differences.
Milk from gene-edited ‘Climate Smart’ cows gains ground with New Zealand consumers when it is cheaper than standard milk and linked to a clearly stated health benefit, a choice survey with 1096 respondents has found. Standard milk leads in every scenario, and allergy-free variants perform best, with clear implications for dairy processors, product developers and […]
Protein is moving rapidly from the sports-nutrition aisle into beverages designed for everyday wellness, healthy ageing and weight management. Yet increasing the protein content of a formulation does not simply strengthen its nutritional proposition. It can also amplify bitterness, astringency, chalkiness, metallic character and persistent aftertaste. Unless these effects are diagnosed and managed precisely, they […]
ASIA Food&Beverage Exhibition 2027
ASIA COFFEE SHOP SUPPLY CHAIN EXHIBITION 2027
Researchers at EMBL Barcelona have co-induced skeletal muscle, neural and endothelial cells from a single bovine embryonic stem cell line, forming 0.6 mm tissue aggregates within 15 days in serum-free conditions. Published in Nature Communications, the work could simplify cultivated steak manufacturing, but the authors stress that cost, tissue size and blood vessel maturity remain […]