Latest issue of Food Engineering & Ingredients
February 2025
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Researchers develop instant version of trendy ‘Golden Milk’
bioavailability, curcumin, golden milk, tumeric, /in Consumer Trends, E-News, Food Science, Sustainability /by panglobalResearchers at the University of Georgia have developed an efficient method to create an instant, plant-based version of the popular ‘golden milk’ beverage, preserving the beneficial properties of curcumin while extending its shelf life.
Majority of US infant and toddler foods fail to meet WHO nutritional guidelines
infant food, nutritional guidelines, toddler food, United States, /in E-News, Editors' Picks, Food Safety /by panglobalNew research reveals significant nutritional shortcomings and widespread promotional non-compliance in commercial baby foods sold across major US grocery chains.
New ‘continuous manufacturing’ method demonstrates cost-effective production of cultivated meat
alt protein, cultivated meat, economics, research, /in Alt Protein, E-News, Production, Sustainability /by panglobalA recent study published in Nature Food presents empirical evidence for the economic feasibility of cultivated meat production using a continuous manufacturing process. The research, led by Professor Yaakov Nahmias of the Hebrew University of Jerusalem, addresses key challenges in scalability and cost-effectiveness that have previously hindered the widespread adoption of cellular agriculture.
Ingredion unveils revolutionary clean label gelling starch
alternative dairy, clean label, corn starch, Ingredion, /in Ingredients, Product news /by panglobalIngredion’s new NOVATION® Indulge 2940 offers food manufacturers a functional native corn starch with unique gelling and film-forming properties, suitable for dairy, alternative dairy, and coated products.
Innovia launches specialised film for ice cream flow wrap packaging
barrier, ice cream, Innovia, Propafilm, storage, temperature, /in Packaging, Product news /by panglobalIn a move set to revolutionise ice cream packaging, Innovia Films has announced the launch of a new white ultra-low density film specifically engineered for ice cream flow wrap applications. The film, designated VL40, promises to deliver enhanced performance for high-speed packaging operations whilst maintaining product quality.
Food tech innovator launches advanced optical sorter for IQF products
data analytics, food sorting, IQF products, Key Technology, optical sorter, /in Food sorting, Product news /by panglobalKey Technology, a member of Duravant’s Food Sorting and Handling Solutions group, has announced the introduction of their COMPASS® optical sorter, designed specifically for the processing of individually quick frozen (IQF) products such as fruits, vegetables, seafood, poultry and meat.
Loryma introduces innovative wheat-based fat replacements for plant-based and hybrid products
chorizo, low fat, plant-based, ready meals, salami, wheat-based, /in Fats and Oils, Product news /by panglobalIngredients specialist Loryma has introduced a range of wheat-based solutions designed to replicate animal fats in plant-based and hybrid food products. These innovations aim to address the growing consumer demand for healthier, plant-based alternatives without compromising on taste or texture.
Revyve unveils innovative egg replacer for plant-based burgers
brewer’s yeast, burger, egg replacements, mouthfeel, texture, upcycled, /in Ingredients, Product news, Sustainability /by panglobalIn a significant development for the food technology sector, Dutch company revyve has introduced a novel egg replacement ingredient specifically designed for plant-based burgers.
Environmental impact scoring alliance launched to transform food industry
carbon footprint, EIT Food, environment, Europe, standards, Sustainability, /in E-News, Sustainability /by panglobalIn a significant development for the food industry, the non-profit organisation Foundation Earth has been integrated into EIT Food, the world’s largest food innovation community. This merger aims to establish internationally recognised standards for assessing the environmental impact of food products, a crucial step towards a more sustainable food system.
Roquette expands texturising portfolio with novel tapioca starches
CLEARAM, Ingredients, starch, tapioca, texturising, /in Ingredients, Product news /by panglobalRoquette, the global plant-based ingredients specialist, has unveiled a new range of hydroxypropylated tapioca starches, bolstering its CLEARAM® line. This expansion aims to address specific texture challenges in various food applications, offering food scientists innovative solutions for product development.