Legume-based protein foam shows promise for vegan baked goods

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.

Ingredion secures Top Employer status across UK, Germany and Asia-Pacific regions

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.

Alfa Laval invests in new food innovation hub to tackle sustainability

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.

Microalgae protein breakthrough leads to major beverage industry partnership

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.

Mérieux NutriSciences expands global food testing capabilities through strategic acquisition

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.

Chickpea and pea tempeh shows promise as novel plant protein source

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.

Pure Maple launches organic-certified syrup range ahead of IFE 2025

British-Canadian maple syrup producer Pure Maple is introducing a newly certified organic range of products at the International Food & Drink Event (IFE) in March. The launch coincides with growing consumer demand for natural sugar alternatives and follows a comprehensive brand refresh targeting the expanding UK maple syrup market, which is projected to reach USD […]

Spanish vitamin B12 facility achieves full-spectrum production capability

A €25 million investment in HTBA’s Spanish manufacturing site has established Europe’s first complete active B12 production facility, while also advancing solvent-free flavonoid processing technology. The Barcelona-based company’s expanded capabilities position it to meet growing pharmaceutical and nutraceutical industry demands for high-purity vitamin B12 variants and plant-based bioactives.

TikTok for food ingredients: How to leverage the platform for your brand

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.

Kerry Group: Advancing food safety without compromise through innovation and expertise

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 […]