Nutriswiss develops method for eliminating cereulide in ARA oils Earlier this year, the detection of bacterial toxin cereulide in baby formula hit the headlines, impacting consumer confidence and leading to a wave of product recalls across Europe. The contamination was caused by oils containing arachidonic acid from a Chinese manufacturer, thought to result from risks […]
By Paulo Teixeira, Product Manager at Melt&Marble Introduction The pressure to innovate in the global food system is omnipresent across sectors. However, the extent to which we need such innovation is often understated. Although the environmental and climate impacts of industrialised animal agriculture and the need to shift away from it are well understood, relatively […]
Swedish food tech company successfully scales up precision fermentation process to over 10,000 litres, maintaining target bioprocess performance and paving the way for application pilots.
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.
Ingredients specialist Loryma has introduced a range of wheat-based solutions designed to replicate animal fats in plant-based and hybrid food products. These innovations aim to address the growing consumer demand for healthier, plant-based alternatives without compromising on taste or texture.
March 2026
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