Tastepoint by IFF has published its annual flavour trend predictions for 2026, identifying ten flavours expected to shape the North American food and beverage sector across retail, food service and related categories. The predictions are based on data-driven market analysis, food service menu tracking, social listening and observed shifts in consumer behaviour.
Univar Solutions has entered into an exclusive distribution agreement with speciality chemicals company Ashland Inc. to supply cellulose ether derivatives and polyvinylpyrrolidone (PVPP) to food and beverage manufacturers across EMEA, effective 1 January 2026.
Madrid-based Pharmactive Biotech Products has secured a significant regulatory milestone after its Affron® saffron extract received individual licence approval from South Korea’s Ministry of Food and Drug Safety (MFDS) for a stress relief health claim. The approval makes Affron the first saffron ingredient to receive this designation from the South Korean authority, and currently the […]
The DTU National Food Institute in Denmark has been designated by the World Health Organization (WHO) to host a new collaborating centre focused on evaluating the health impacts of foods and dietary patterns. Named the “WHO Collaborating Centre for Risks and Benefits of Foods and Diets”, the centre marks the first time WHO has established […]
A two-year collaboration between packaging manufacturer Mondi and Polish spice brand Prymat has resulted in a recyclable, paper-based packaging solution capable of meeting the demanding barrier requirements of dried seasoning products.
A peer-reviewed study from the University of Canterbury has found that cultured beef cells exhibit a markedly different allergen profile compared to conventional beef steak. Whilst immunoglobulin E (IgE) binding to established meat allergens was lower in lab-grown cells, individuals sensitised to alpha-gal showed significantly stronger immune reactivity to cultured beef — raising important food […]
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.
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.
March 2026
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Michael Quin, RMIT University
Prof. Ji-Hwan Ha from Hanbat National University, Republic of Korea