Givaudan has opened a new production facility in Cikarang, Indonesia, backed by a CHF 50 million investment aimed at expanding manufacturing capacity in one of Southeast Asia’s fastest growing food markets. The facility will produce savoury, sweet and snack flavour powders, supporting the Taste & Wellbeing company’s ambitions to strengthen its regional footprint and meet […]
Spanish botanical extract manufacturer Euromed will present clinical data on two Mediterranean fruit ingredients, Pomanox® pomegranate extract and perFix® persimmon extract, at Vitafoods Asia 2026 (September 2-4), where the company will occupy Booth H6-K09.
The European Food & Fermentation Cultures Association (EFFCA) has published its Industry Guidance for the Quality, Safety, and Labelling of Food Cultures, a July 2026 document setting out best practice for the safety assessment, composition and labelling of food cultures (FC) used across dairy, meat, wine and baking applications.
Danish microalgae ingredients company Algiecel has appointed Mette Ingeman Pedersen as Chief Financial Officer and Tove Feld as Chairperson of its Board of Directors, reinforcing a female-led leadership team as the business prepares to scale its marine bioactives platform for the nutrition, pet food and personal care sectors.
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.
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.
A significant increase in enquiries from food ingredient suppliers and manufacturers has been recorded by Coleshill-based LTS Global Solutions, reflecting a measurable shift in UK consumer behaviour towards cooking from scratch and minimally processed foods.
FrieslandCampina has announced an investment programme of more than 90 million euro to strengthen its global position in high-value whey proteins and further optimise its ingredients production network in the Netherlands. These investments include upgrades at the production sites in Bedum, Veghel, and Workum.
June / July 2026
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