Swiss ingredients specialist Nutriswiss AG is incorporating cutting-edge sensory research findings into its product and process development, aiming to optimise the sensory, functional, and physiological properties of oils and fats.
Hamburg-based ingredient specialist GoodMills Innovation has unveiled a state-of-the-art production facility, signalling a significant expansion of its plant-based protein processing capabilities. The multi-million-euro investment underscores the company’s commitment to driving innovation in the burgeoning market for meat and fish alternatives.
In a significant move to enhance its wheat processing capabilities, Crespel & Deiters Group has embarked on its largest infrastructure investment to date. The €18.5 million project aims to bolster storage capacity and operational flexibility at the company’s Ibbenbüren site in Germany.
In a bid to enhance sustainability in the pet food industry, EIT Food has partnered with Mars Petcare to seek innovative solutions for transforming agricultural byproducts into nutritious pet food ingredients. The challenge aims to convert indigestible fibres into proteins and sugars, in an effort to advance the use of waste materials in pet nutrition.
A new study explores the potential of Neurospora intermedia to transform agricultural by-products into nutritious and palatable food, offering insights into sustainable food production and waste reduction.
The annual competition seeks groundbreaking solutions from early-stage companies in the food and beverage sector, with applications open until 6 September.
Researchers at the University of Georgia have developed an efficient method to create an instant, plant-based version of the popular ‘golden milk’ beverage, preserving the beneficial properties of curcumin while extending its shelf life.
New research reveals significant nutritional shortcomings and widespread promotional non-compliance in commercial baby foods sold across major US grocery chains.
A recent study published in Nature Food presents empirical evidence for the economic feasibility of cultivated meat production using a continuous manufacturing process. The research, led by Professor Yaakov Nahmias of the Hebrew University of Jerusalem, addresses key challenges in scalability and cost-effectiveness that have previously hindered the widespread adoption of cellular agriculture.
In a significant development for the food industry, the non-profit organisation Foundation Earth has been integrated into EIT Food, the world’s largest food innovation community. This merger aims to establish internationally recognised standards for assessing the environmental impact of food products, a crucial step towards a more sustainable food system.
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Nahmias Lab