Glatt Ingenieurtechnik will demonstrate particle design technologies at stand 40C150, targeting manufacturers of food, feed, dietary supplements, and nutraceuticals seeking to modify ingredient functionality.
Loryma will present wheat-derived proteins, starches, and extrudates at stand 71C34, focusing on applications in health-oriented baked goods, pasta, snacks, and plant-based products.
ThreoTech and AIDP will showcase Magtein, a patented form of magnesium L-threonate with EU novel food status, at stand 71P45. The ingredient targets the cognitive health, sleep, and stress management sectors.
Spice and ingredient specialist RAPS will exhibit ingredient solutions at booth 72G68, emphasising microencapsulation and CO₂ extraction capabilities alongside traditional seasoning expertise.
Prinova will present three ready-to-drink beverage formulations at Fi Europe (2–4 December, Paris) designed to address consumer health priorities identified through market research. The “Inner Power” concept range demonstrates targeted functional ingredient applications in beverage development.
Hosokawa Alpine AG has introduced the Alpine Dual Mill (ADM), a new classifier mill that combines features from the company’s existing ACM and ZPS mill series to offer enhanced flexibility for processing applications in the chemical and food industries.
Kerry has launched Smart Taste™, a proprietary platform of taste solutions designed to help food and beverage manufacturers navigate ingredient cost volatility, regulatory requirements and supply chain constraints whilst maintaining product taste profiles.
Arla Foods Ingredients has introduced Easy Bite, a protein bar concept designed to demonstrate improved nutritional profiles whilst maintaining sensory attributes over extended shelf life.
Balchem Corporation has introduced StabiliPro, a multifunctional excipient portfolio designed to enhance stability in probiotic formulations and reduce the need for probiotic overages in finished products.
Leading weighing technology manufacturer Minebea Intec has highlighted the superiority of gravimetric measurement systems over conventional level monitoring methods in food processing operations.
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