Researchers at the University of Minho have demonstrated that different purification techniques applied to red seaweed Porphyra dioica yield protein extracts with distinct physicochemical characteristics and functional properties, offering food manufacturers tailored options for novel product development.
Researchers have developed a method to characterise and compare global cuisines by analysing how ingredient types are combined in recipes. The approach achieved 95% accuracy in identifying cuisines from recipe samples, offering food scientists new tools for understanding culinary traditions, developing culturally appropriate products, and creating data-driven approaches to recipe adaptation and innovation.
The ProSweets Cologne 2026 event, from 1-4 February, offers a comprehensive platform to explore key future themes of the sweets and snacks sector and its supplier industry. Together with ISM Ingredients, which is being launched as an independent format for the first time in 2026 and which is almost completely fully-booked, ProSweets Cologne unites all […]
Foodology by Univar Solutions continues to support food and beverage innovation with their supplier partner, Ingredion Inc. Together, the companies provide food and beverage manufacturers with access to a versatile, application-driven ingredient portfolio. Through Foodology by Univar Solutions, customers can explore innovative ingredient solutions, such as Ingredion’s Novation® clean-label starches for texture, stability, and processing tolerance, FIBERTEX® citrus fibres for […]
IFE Manufacturing returns to Excel London from 30 March to 01 April 2026 as part of Food, Drink & Hospitality Week, bringing together the people, technologies and expertise shaping the future of food and drink production.
Researchers have engineered E. coli bacteria to produce the low-calorie sweetener tagatose directly from glucose with yields up to 95%, potentially transforming commercial production of this rare sugar. The method reverses a natural metabolic pathway using a newly characterised enzyme from slime mould.
South Korean researchers have developed a fully automated diagnostic platform capable of detecting 16 major foodborne pathogens within one hour, reducing testing time by more than half compared to conventional methods.
Global dairy ingredients supplier FrieslandCampina Ingredients has published its sixth annual trends report, identifying five major nutritional trends expected to shape product development throughout 2026. The report, aimed at food and beverage manufacturers, combines market research, consumer insights, and technical applications to address the growing demand for accessible, functional nutrition.
Olam Food Ingredients (ofi) has achieved a 12% reduction in cocoa greenhouse gas (GHG) natural capital costs per tonne of output against its 2018 baseline, surpassing its 2024 milestone target of 10%. The global food and beverage ingredients supplier also reported that 155,000 cocoa farmers – representing 45% of farmers in its global sustainability programmes […]
Technology Driven Concepts has signed a multi-year agreement to implement AKA Studio, the AI-ready platform for food research and development created by AKA Foods B.V. The South Africa-based ingredients company becomes one of the first globally to formalise a long-term strategy for AI-enabled product development.
November 2025
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Dietmar Rabich - CC by SA 4.0
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