Advanced recycling technology will enable Cadbury sharing bars sold in the UK and Ireland to use 80% recycled plastic in their packaging from 2025. The initiative, which will cover approximately 300 million bars annually, represents the highest percentage of recycled flexible plastic within the Cadbury brand globally and marks a significant development in food-contact packaging […]
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?
Nutriswiss AG, a leading Swiss specialist in sourcing and processing high-quality vegetable oils and fats, has set an ambitious target to achieve climate-neutral production within the next six years. This move highlights the growing trend in the food industry towards sustainable manufacturing practices.
The second annual MISTA Growth Hack brings together food-tech start-ups and global food companies to focus on innovating biomass fermentation, with the aim of addressing future nutritional and sustainability challenges.
Hamburg-based ingredient specialist GoodMills Innovation has unveiled a state-of-the-art production facility, signalling a significant expansion of its plant-based protein processing capabilities. The multi-million-euro investment underscores the company’s commitment to driving innovation in the burgeoning market for meat and fish alternatives.
In a significant move to enhance its wheat processing capabilities, Crespel & Deiters Group has embarked on its largest infrastructure investment to date. The €18.5 million project aims to bolster storage capacity and operational flexibility at the company’s Ibbenbüren site in Germany.
In a bid to enhance sustainability in the pet food industry, EIT Food has partnered with Mars Petcare to seek innovative solutions for transforming agricultural byproducts into nutritious pet food ingredients. The challenge aims to convert indigestible fibres into proteins and sugars, in an effort to advance the use of waste materials in pet nutrition.
A new study explores the potential of Neurospora intermedia to transform agricultural by-products into nutritious and palatable food, offering insights into sustainable food production and waste reduction.
February 2025
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