Industry-leading ingredient specialists Tate & Lyle and CP Kelco have released comprehensive research identifying novel approaches to texture optimization in food systems. Their collaborative report, developed with Kantar, examines emerging technological capabilities in manipulating food structure and mouthfeel properties.
The collaboration aims to create next-generation sweetening ingredients using BioHarvest’s Botanical Synthesis platform, which grows plant cells to produce targeted molecules without traditional agriculture. The partnership combines Tate & Lyle’s expertise in sugar reduction with BioHarvest’s cell cultivation technology to address demands for sustainable, cost-effective plant-derived ingredients.
Global ingredients company aims to bring over one million hectares under regenera-tive agriculture practices by 2030, focusing on agroforestry and landscape partnerships to enhance environmental protection across cocoa-growing regions.
German researchers have developed a novel protein-based sweetener that could revolutionise sugar reduction in beverages and processed foods. The biotechnology-derived compound, designated X3, demonstrates sweetness intensity 10,000 times greater than table sugar while exhibiting improved sensory characteristics compared to existing high-intensity sweeteners. The innovation comes as global health organisations intensify pressure on manufacturers to reduce […]
Researchers at Fraunhofer Institute for Process Engineering and Packaging IVV have developed a plant-based protein foam derived from pea flour that could rival traditional egg white foaming properties in baked goods. The innovation addresses growing consumer demand for vegan alternatives while maintaining the characteristic lightness and texture of conventional baked products.
Global ingredient solutions provider Ingredion has strengthened its position in food industry employment excellence, receiving Top Employer certification across multiple markets. The recognition, awarded by the Top Employers Institute, validates the company’s workplace practices across key regions including the UK, Germany, and several Asia-Pacific territories.
Danish food processing technology firm Alfa Laval has announced plans to establish a 1,200m² Food Innovation Centre in Copenhagen, focusing on sustainable protein production and resource-efficient food processing. The facility, scheduled to open in 2027, aims to address critical challenges in global food security while reducing the environmental impact of food production systems.
Israeli food-tech innovator Brevel has secured a 10-year agreement with CBC Group to develop functional beverages using their novel microalgae protein technology. The partnership aims to create dairy alternatives and functional drinks incorporating Brevel’s white, neutral-tasting protein powder, which contains 60-70% microalgae protein concentrate produced through a hybrid light-fermentation process.
Laboratory testing leader Mérieux Nutri-Sciences has completed a significant phase of its acquisition of Bureau Veritas’ food testing operations across multiple regions, adding eight laboratories and 500 staff to its network. The move strengthens the company’s analytical capabilities in microbiological, chemical and molecular testing across key Asian and African markets.
University of Massachusetts Amherst researchers have secured USDA funding to develop and evaluate tempeh products from chickpeas and dry peas. The research aims to create nutritious, palatable meat alternatives that could help counteract negative health impacts associated with Western dietary patterns.
February 2025
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