As consumers become more interested in what goes into their food and supplements, ingredient branding is taking centre stage on TikTok. In this article, Paul Pflästerer, Co-owner of akp Communications, examines why this trend is booming and the approaches manufacturers can take to harness it.
Food safety remains a critical concern for manufacturers, with over 1,900 food recalls reported in 2024 alone. In this feature, Emma Cahill, Global Strategic Marketing Director in Food Protection and Preservation at Kerry, explores how state-of-the-art laboratory facilities and innovative testing methodologies are helping companies prevent costly recalls while meeting evolving consumer demands for clean-label […]
Comprehensive analysis of consumer attitudes towards artificial intelligence in food manufacturing reveals complex patterns of acceptance and concern, with supplement users showing notably higher trust levels. New research uncovers significant demographic variations in AI acceptance, while demands for transparent labelling span all consumer segments. This investigation examines the technical, social, and regulatory implications of AI […]
Cultivated meat, produced by growing animal cells in a laboratory setting in an effort to provide a new sustainable source of food, stands as a potentially disruptive force in the global food system. 2025 looks set to mark a crucial juncture for this nascent industry, which is poised for significant growth, but still struggles with […]
From ancient Bulgarian yogurt to cutting-edge infant nutrition, the developing world of probiotics continues to reshape our understanding of gut health. Mahalakshmi, research associate at Giract, explores the latest trends, regulatory challenges, and breakthrough developments in the global probiotics industry, with particular focus on European markets and recent product innovations.
Call for greater collaboration between laboratory scientists and farmers Scientists from the Boyce Thompson Institute and international collaborators have published an urgent warning about the accelerating impact of climate change on global food systems. Their recommendations, published in Trends in Plant Science < doi: https://doi.org/10.1016/j.tplants.2024.11.001 > call for a fundamental shift in how we approach […]
Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.
From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.
How can manufacturers satisfy consumer cravings in clean label batters and breadings?
A new review in Nature Reviews Microbiology advocates for a revolutionary approach to food safety. Researchers propose shifting from traditional methods to a holistic, genome-based surveillance system monitoring entire microbial communities across the food chain. This 21st-century approach aims to better address both known and emerging foodborne threats in our complex global food system.
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