A comprehensive systematic review and meta-analyses of 32 randomised controlled trials has demonstrated statistically significant reductions in body weight and other anthropometric measures following chicory root fibre supplementation. The research, published in the American Journal of Clinical Nutrition, provides robust evidence for the role of chicory-derived inulin and oligofructose in weight management applications.
Eight innovative food technology startups across Europe have secured €55,000 in prize funding from EIT Food for successfully commercialising solutions in sustainable agriculture, alternative proteins and food waste reduction. The winners, announced in the 2024 Marketed Innovation Prize, represent breakthrough technologies including AI-powered farming systems and seaweed-based fish alternatives.
Industry-leading ingredient specialists Tate & Lyle and CP Kelco have released comprehensive research identifying novel approaches to texture optimization in food systems. Their collaborative report, developed with Kantar, examines emerging technological capabilities in manipulating food structure and mouthfeel properties.
The collaboration aims to create next-generation sweetening ingredients using BioHarvest’s Botanical Synthesis platform, which grows plant cells to produce targeted molecules without traditional agriculture. The partnership combines Tate & Lyle’s expertise in sugar reduction with BioHarvest’s cell cultivation technology to address demands for sustainable, cost-effective plant-derived ingredients.
Global ingredients company aims to bring over one million hectares under regenera-tive agriculture practices by 2030, focusing on agroforestry and landscape partnerships to enhance environmental protection across cocoa-growing regions.
German researchers have developed a novel protein-based sweetener that could revolutionise sugar reduction in beverages and processed foods. The biotechnology-derived compound, designated X3, demonstrates sweetness intensity 10,000 times greater than table sugar while exhibiting improved sensory characteristics compared to existing high-intensity sweeteners. The innovation comes as global health organisations intensify pressure on manufacturers to reduce […]
Researchers at Fraunhofer Institute for Process Engineering and Packaging IVV have developed a plant-based protein foam derived from pea flour that could rival traditional egg white foaming properties in baked goods. The innovation addresses growing consumer demand for vegan alternatives while maintaining the characteristic lightness and texture of conventional baked products.
Global ingredient solutions provider Ingredion has strengthened its position in food industry employment excellence, receiving Top Employer certification across multiple markets. The recognition, awarded by the Top Employers Institute, validates the company’s workplace practices across key regions including the UK, Germany, and several Asia-Pacific territories.
Danish food processing technology firm Alfa Laval has announced plans to establish a 1,200m² Food Innovation Centre in Copenhagen, focusing on sustainable protein production and resource-efficient food processing. The facility, scheduled to open in 2027, aims to address critical challenges in global food security while reducing the environmental impact of food production systems.
Israeli food-tech innovator Brevel has secured a 10-year agreement with CBC Group to develop functional beverages using their novel microalgae protein technology. The partnership aims to create dairy alternatives and functional drinks incorporating Brevel’s white, neutral-tasting protein powder, which contains 60-70% microalgae protein concentrate produced through a hybrid light-fermentation process.
June 2025
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