A white paper from ingredient distributor ACI Group argues that partly replacing animal protein with plant-based ingredients can lower the environmental footprint of meat products without asking consumers to change habits. For food scientists, the case rests on sensory parity, ingredient functionality and scalable supply, with an 85% blind-testing threshold proposed as a market-entry gate […]
Jeff Elliott examines the safety demands of sanitary atmospheric tanks in food processing, where even slight pressure or vacuum excursions from temperature cycling, filling or fire exposure can compromise vessel integrity. He reports on BS&B Safety Systems’ GHI™ gasketed rupture disk, a self-contained, clamp-fitted design that dispenses with a safety head and bursts at pressures […]
Now that the European Packaging and Packaging Waste Regulation (EU) 2025/40 has entered into application, Bella Wang, Export Director at Optimizing Glass Bottle, examines what its graded recyclability thresholds mean for container glass. She analyses the data behind European collection rates, reports on lightweighting as a compliance lever, and outlines how European filling-line operators can […]
Researchers at EMBL Barcelona have coaxed bovine embryonic stem cells to self-organise into three-dimensional tissue containing muscle, nerve and blood vessel cells simultaneously – a development with implications for how the cultivated meat sector might one day manufacture whole-cut, steak-like products rather than minced formats.
A new industry report from Socha Branding argues that food industry growth is moving away from cheap-calorie economics towards measurable quality, health and sourcing credentials, as advances in metabolomics and food composition analysis let brands and retailers quantify differences that Nutrition Facts labels have never captured.
Karsten Smet, CEO of ACI Group, examines why the traditional premium-versus-cost dichotomy in protein ingredient selection no longer reflects the formulation challenges facing manufacturers. He assesses how cost-per-kilogram metrics obscure true performance economics, and argues for a systems-based approach to blend architecture – one balancing functionality, margin and supply resilience – as the more commercially […]
New research from TraceGains, based on four executive roundtables held at Food Matters Live 2026, finds that food and beverage product development teams across Europe are struggling with fragmented supplier data, compressed timelines and rising compliance demands, even as appetite for innovation remains strong.
A new review in Food Research International synthesises decades of extraction and gas chromatography methods used to identify aroma-active compounds in food, offering food scientists a practical decision framework for selecting techniques according to matrix complexity, volatility and sustainability goals.
New Zealand researchers demonstrate that pulsed electric field (PEF) processing can achieve pasteurisation-equivalent bacterial reductions in bovine colostrum without the immunoglobulin degradation associated with conventional heat treatment – a finding with direct implications for the growing bovine colostrum supplement sector.
Mark Montgomery, Vice President, Lubrication Reliability Solutions, Lubrication Engineers, examines why lubrication remains an overlooked variable in industrial asset reliability, despite its measurable influence on component longevity and operational uptime. Drawing on oil analysis methodology and documented case data, including results from Lubrication Engineers’ own Wichita facility, he assesses how structured, condition-based lubrication programmes can […]
June / July 2026
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Food Innovation and Advances