Mondi’s comprehensive range of containerboard papers offers food manufacturers recyclable, high-performance packaging options that balance strength, sustainability and brand presentation requirements for various food transport and display applications.
Wheat protein specialist demonstrated innovative solutions for health-conscious vegan snacks and baked goods, highlighting market-responsive product development with enhanced nutritional profiles and efficient processing capabilities.
The Michigan-based natural ingredients supplier has expanded its leadership team with two industry veterans to strengthen its global presence and drive regional growth in key markets across Europe, the Middle East, Africa and Asia Pacific.
A new 30,000 square foot facility dedicated to citrus research and product development has been unveiled by IFF in partnership with Florida Polytechnic University. The Citrus Innovation Center in Lakeland combines botanical research capabilities with processing, analytics and product creation capabilities for both scent and taste applications.
Functional beverage innovation responds to consumer shift away from traditional carbonated drinks, offering 10g of protein per serving with zero sugar. The protein soda concept will be showcased at Vitafoods Europe alongside three additional nutritional concepts designed to meet evolving consumer preferences for healthier options.
New clinical trial confirms bovine-derived VERISOL improves skin hydration alongside previously established benefits for wrinkle reduction and elasticity, expanding its application in beauty-from-within supplements.
Belgian lactic acid specialist Galactic has appointed Laurent Guérindon as its new Chief Executive Officer, marking a strategic leadership transition focused on expanding the company’s natural antimicrobial solutions portfolio and reinforcing its position in sustainable food preservation technology.
Carbery Group and its flavour division, Synergy Flavours, have announced a strategic partnership with EIT Food to accelerate innovation in sustainable nutrition. The collaboration, revealed on 16 April 2025, will focus on developing practical solutions across key areas including dairy innovation, protein diversification, biotechnology, and healthy ageing initiatives.
In early April, a group of anonymous food industry executives published a whistleblower memo warning of critical vulnerabilities in the UK’s food system. EIT Food’s experts offer practical solutions to the challenges ahead.
The bakery equipment specialist introduces its latest innovation featuring digital operation and simplified mechanics to enhance production efficiency and precision in doughnut manufacturing.
June 2025
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