Antimicrobial resistance (AMR) in common foodborne bacteria — including Salmonella and Campylobacter — continues to pose a significant public health risk across Europe, according to a new joint report published by the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).
Research from RMIT University has characterised the physicochemical properties of Old Man Saltbush (Atriplex nummularia) powder, demonstrating protein quality comparable to soy and pea protein, more than double the protein content of wheat flour, and efficacy as a natural salt substitute — positioning it as a nutrient-dense functional ingredient for reformulated staple foods.
Arla Foods Ingredients has introduced Lacprodan® BLG-100 Acidic, a beta-lactoglobulin (BLG) whey protein ingredient designed for ready-to-stir powder formats in medical nutrition, targeting the persistent challenge of patient compliance with oral protein supplementation.
FrieslandCampina Ingredients is presenting a range of high-protein, taste-led food and beverage concepts at Natural Products Expo West in Anaheim, California (4–6 March 2026), with formulations targeting the gut-muscle axis and GLP-1 medication users.
Researchers at Hanbat National University have developed a dual-function food packaging system that combines surface-enhanced Raman scattering (SERS) sensing technology with antimicrobial properties. The nanostructured wrapper enables real-time, non-destructive detection of nutritional components and spoilage markers whilst actively preserving food through curcumin-based antimicrobial action.
Researchers have identified six novel diterpene esters in roasted Arabica coffee beans using an innovative bioactivity-oriented analytical approach that combines 1D NMR spectroscopy with LC-MS/MS molecular networking. The compounds demonstrate moderate α-glucosidase inhibitory activity, suggesting potential applications in managing blood glucose levels.
Danone has been awarded Triple A status by CDP (formerly Carbon Disclosure Project) for 2025, placing the multinational food and beverage company among an elite group of 23 organisations globally to achieve top ratings across all three environmental categories: climate change, water stewardship and forest preservation.
Tufts University’s Center for Cellular Agriculture (TUCCA) has established an open-access cell bank to preserve and distribute cultivated meat technology from companies that have closed operations, partnering with the Good Food Institute to make proprietary cell lines publicly available to researchers and developers.
TNA Solutions presented its complete line solutions for confectionery and nutraceutical production at ProSweets 2026 in Cologne, Germany, from 1–4 February. The global processing and packaging technology specialist showcased equipment designed to address the unique challenges of handling sticky products, optimising production flow, and reducing waste.
German and Chinese researchers have developed a protein engineering approach that reprograms metazoan fatty acid synthase to produce short- and medium-chain fatty acids with unprecedented specificity. The technology, demonstrated in the industrial yeast Ogataea polymorpha, offers a sustainable alternative to palm kernel oil extraction for food.
March 2026
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