Ibbenbüren-based ingredients group Crespel & Deiters has announced a significant corporate restructure, consolidating its business divisions under a single brand and broadening its raw material portfolio beyond wheat to include pea and fava bean. The sixth-generation family business, founded in 1858, has reframed its identity from wheat specialist to what it describes as a refinement […]
Givaudan, the Swiss flavour and fragrance company, has secured a place on the CDP Supplier Engagement Assessment (SEA) Leaderboard for the second consecutive year, achieving an A rating for its work engaging supply chain partners on climate action. The recognition, announced on 19 May 2026, coincides with a notable milestone in the company’s emissions trajectory: […]
A new consumer survey from Meatless, a brand of BENEO, indicates that hybrid meat products combining animal protein with plant-based ingredients are gaining ground among UK shoppers. The research points to authentic meat taste, premium quality signals and high-protein positioning as the decisive purchase drivers, with sausages emerging as the format most likely to convert […]
Austria Juice has introduced a patent-pending yeast fermentation system that lowers sugars and calories in 100% fruit juice by at least 30%, without artificial sweeteners or off-flavours. The Allhartsberg-based concentrate specialist is positioning apple, orange and multifruit concentrates as plug-and-play solutions for CPG brands preparing for the amended EU Breakfast Directive, which takes effect on […]
A landmark survey of 212 plant-based products purchased from UK retailers has detected mycotoxin contamination in every single sample tested, including meat alternatives and beverages. The findings, published 1 May 2026 in Food Control, carry significant implications for food safety regulation, raw material monitoring, and manufacturing practices across the plant-based food sector.
A platinum electrode and a voltage sweep may soon replace the cupping table for routine coffee quality control. Researchers at the University of Oregon have demonstrated that cyclic voltammetry can simultaneously quantify beverage strength and roast colour in undiluted black coffee – without sample preparation – opening a credible path to instrument-based flavour assessment for […]
New research from the southwestern Brazilian Amazon demonstrates that selecting the right cocoa clone and post-harvest processing method can significantly enhance the functional and nutritional quality of cocoa beans – findings with far-reaching implications for the specialty chocolate and functional food industries.
Kerry has opened an expanded biotechnology manufacturing hub in Carrigaline, Co. Cork, significantly increasing its industrial-scale lactase enzyme production capacity to serve dairy producers across more than 80 countries.
RF pasteurisation technology from Radio Frequency Company of Millis, MA has been fully validated for rice flour used in infant formula, achieving a greater than 5 log reduction in microbial load, including salmonella, E. coli and listeria.
Researchers at Zhejiang University have identified four key volatile compounds in citrus essential oils responsible for measurable emotional benefits, using a novel combination of electroencephalography, autonomic nervous system monitoring, and flavoromics analysis. The findings open new avenues for functional food design and nutraceutical applications targeting emotional wellbeing.
June / July 2026
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