Researchers have used CRISPR/Cas9 technology to engineer Fusarium venenatum that produces myco-protein with superior nutritional properties and dramatically improved sustainability metrics. The break-through demonstrates how precise metabolic modifications can simul-taneously enhance protein quality and reduce resource consumption in alternative protein production, validated at industrial fermentation scale.
The EIT Food Accelerator Network has announced €600,000 in tech validation funding for 18 startups developing innovations across the agrifood sector. The funding was revealed at the Next Bite event in Brussels on 15-16 October 2025.
Crespel & Deiters Group has appointed Frank Kreß as its new chief financial officer, effective 15 October 2025. He succeeds Dr Inge Hohrath, who is leaving the company after three years at her own request.
Global ingredient supplier Puratos has released findings from its Taste Tomorrow consumer insights programme, revealing three major trends expected to shape the bakery, patisserie and chocolate sectors in 2026. The research synthesised data from over 23,000 consumers across 56 countries alongside semantic AI analysis of social media conversations and search engine queries.
ofi has published its Coffee LENS 2024 Impact Report, detailing progress towards 2030 sustainability targets across its global coffee operations. The report documents advances in climate action, farmer support programmes, and supply chain traceability during a year marked by significant market volatility and climate challenges.
Givaudan has broken ground on a state-of-the-art liquids production facility in Reading, Ohio, marking the company’s largest US investment in recent years. The CHF 187 million (about US$232 million) project underscores the Swiss flavour and fragrance manufacturer’s commitment to expanding its operational capacity in North America.
dsm-firmenich has announced a significant development in dairy culture technology following collaborative research with APC Microbiome Ireland and INRAE that reveals how bacteria defend themselves against bacteriophages during fermentation processes.
SPX Flow has introduced a mobile Combi Microparticulation (MP) pilot line at its Silkeborg, Denmark Innovation Centre, enabling dairy producers to develop functional whey protein ingredients either on-site or through rental agreements.
Manchester-based biotech firm New Wave Biotech has entered a strategic partnership with CPI, the UK’s national translational research and innovation organisation, to apply hybrid AI-powered simulation technology to lipid extraction processes. The collaboration aims to resolve persistent challenges in both solvent-based and non-solvent extraction methods that have hindered the scaling of sustainable lipid production for […]
Fi Europe, the world’s premier food ingredients industry event, to be held in Paris from 2-4 December, has announced the finalists in its 2025 Innovation Awards. From a record 177 submissions – a 22% increase from last year’s 145 entries – 23 finalists have been selected across six categories.
March 2026
Prins Hendrikstraat 1
5611HH Eindhoven
The Netherlands
info@fei-online.com
PanGlobal Media and Publishing BV is not responsible for any error or omission that might occur in the electronic display of product or company data.