Digital Science has launched Papers AI, an AI-native workspace built to help researchers and students, including those in food science and engineering, write, manage data and run code within a single project. Built by the team behind Overleaf, the platform is designed to keep AI assistance aware of a project’s full context, so users do […]
TraceGains, a provider of compliance, quality and innovation solutions for the food and beverage sector, has launched a new industry research initiative examining how manufacturers across Europe are responding to rising operational, regulatory and commercial pressures. The European Food & Beverage Digitalization Benchmark 2026 asks operational leaders to share how their organisations are approaching digitalisation […]
Lubrication Engineers has published an eBook, “Understanding Food & Beverage Lubricants,” setting out compliance, performance and application considerations for food and beverage processors selecting food-grade lubricants. The guide is aimed at manufacturers seeking to balance product safety requirements with equipment reliability across processing lines.
The Guild of Fine Food has announced the results of Great Taste 2026, its annual food and drink accreditation scheme, with Dutch producers featuring prominently among this year’s award winners.
Grupo Daabon has become the largest producer of sustainable palm oil in the Americas following its acquisition of Agropalma, Brazil’s leading palm oil and derivatives producer. The deal significantly scales Daabon’s supply chain and is set to increase the availability of fully traceable, EU Deforestation Regulation (EUDR) compliant palm oil for food manufacturers across the […]
LyondellBasell has partnered with Mondelez International to launch a flexible packaging solution for Marabou chocolate bars made from 75% recycled content, marking one of the more significant applications yet of chemical recycling technology in food-contact flexible packaging.
Specialist ingredient distributor ACI Group has warned that unprecedented demand for protein is placing significant pressure on global ingredient markets, driving up whey protein costs, tightening supply and increasing the need for more resilient formulation strategies across the food and beverage sector.
Three major food and drink manufacturers, Kraft Heinz, Avara Foods and Pickstock, have partnered with Telford College to design a new Level 3 Food and Drink Maintenance Engineering apprenticeship, aimed at closing a skills gap affecting the sector’s engineering workforce.
Nous, an Italian ingredient company developing functional ingredients for the food, beverage and nutraceutical sectors, has raised a €2.315 million seed round to progress its botanical functional ingredient Koncentra towards commercialisation. The round was led by dsm-firmenich Ventures, with participation from FoodSeed, the foodtech programme of CDP Venture Capital’s National Accelerator Network, and Eatable Adventures […]
Crespel & Deiters has begun industrial-scale production of textured vegetable proteins (TVP) using a patented dry extrusion process developed by Finnish foodtech company Happy Plant Protein. The technology, now running at Crespel & Deiters’ Helmond site in the Netherlands, converts European-grown pulses such as fava beans and peas into functional plant proteins, marking a further […]
June / July 2026
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