Mike Pipe, Head of Product Inspection UK at Mettler-Toledo Product Inspection, examines the technological demands of bulk food contamination detection. He analyses how metal detection and x-ray inspection systems address distinct physical hazards across loose-form processing lines, and reports on strategic placement, automatic reject mechanisms and data monitoring capabilities that are redefining quality assurance standards […]
Yannick Verry, Brand Director, Fi Events, Informa, examines how artificial intelligence and digital technologies are reshaping food manufacturing, from energy management and predictive maintenance to digital twins, fraud detection and workforce resilience. Drawing on examples from Coca-Cola, PepsiCo and Queen’s University Belfast, he assesses the operational gains on offer while cautioning that successful implementation demands […]
Spanish botanical extract manufacturer Euromed will present clinical data on two Mediterranean fruit ingredients, Pomanox® pomegranate extract and perFix® persimmon extract, at Vitafoods Asia 2026 (September 2-4), where the company will occupy Booth H6-K09.
Scientists at Nara Institute of Science and Technology and Iwate University have isolated a wild yeast mutant carrying a single point mutation in the ARG6 gene, raising intracellular ornithine levels up to nine-fold without genetic modification or loss of fermentation performance, opening a route to functional craft beer production.
FrieslandCampina Ingredients has published a white paper setting out the scientific rationale for galacto-oligosaccharides (GOS) as a critical tool for replicating the oligosaccharide complexity of human milk in infant formula – and introducing its next-generation ingredient, Vivinal® GOS-SL, which delivers additional human milk oligosaccharide structures through a novel production process.
3-6 November, 2026 • Prague, Czech Republic The RAFA organizers, University of Chemistry and Technology, Prague https://uapv.vscht.cz (UCT Prague, Czech Republic) and Wageningen Food Safety Research (WFSR), https://www.wur.nl/en/research/food-safety part of Wageningen University & Research (The Netherlands), would like to invite food scientists from academia, together with representatives of industry, national and international agencies, control authorities, […]
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 […]
A comprehensive review of the current state of plant-based milk and fermented dairy alternatives, published in European Food Research and Technology, identifies substantial variability in nutritional composition across product categories and points to clear formulation, fortification and processing priorities for the food manufacturing sector seeking to close the quality gap with conventional dairy.
The food industry faces a fundamental shift in how obesity is understood – and who is held responsible for it. A convergence of new drug science, addiction research, and systems-level policy analysis suggests that the long-held assumption that obesity is a matter of personal failing is beginning to crack. For food scientists and manufacturers, the […]
Macroalgae-derived hydrocolloids are emerging as dual-purpose ingredients for the food industry, combining gelling, thickening and stabilising performance with documented antioxidant, anti-inflammatory and metabolism-modulating activity. A new review in European Food Research and Technology consolidates the chemistry, extraction strategies and health effects of carrageenan, agar, alginate, ulvan and fucoidan in a single integrated framework.
June / July 2026
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Professor Hiroshi Takagi from Nara Institute of Science and Technology, Japan, and Professor Akira Nishimura from Iwate University, Japan.
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