Latest issue of Food Engineering & Ingredients
November 2025
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Engineering the next masterpiece in confectionery innovation
confectionary, /in Featured Articles /by panglobalLuca Menassi, General Manager Asia at TNA Solutions, examines how advanced processing technologies enable confectionery manufacturers to balance traditional product repeatability with innovative formulations. The analysis explores the integration of plant-based gels, functional ingredients, and reduced-sugar formulations whilst maintaining textural integrity, supported by automated depositing systems and data-driven quality control mechanisms essential for modern confectionery […]
Biosynthetic breakthrough enables efficient tagatose production from glucose
tagatose, /in E-News, Sweeteners /by panglobalResearchers have engineered E. coli bacteria to produce the low-calorie sweetener tagatose directly from glucose with yields up to 95%, potentially transforming commercial production of this rare sugar. The method reverses a natural metabolic pathway using a newly characterised enzyme from slime mould.
PPM Technologies launches Gen 3 FlavorWright all-in-one seasoning system
FlavorWright, PPM Technologies, seasoning, /in Product news /by panglobalPPM Technologies, a member of Duravant’s Food Sorting and Handling Group, has released the third generation of its FlavorWright All-in-One seasoning system. The compact, portable unit combines liquid and dry seasoning capabilities in a single plug-and-play configuration for continuous coating of snacks, nuts, confectioneries, cereals, vegetables, fruits and frozen foods.
Lasenor launches pea protein for egg reduction in bakery applications
egg replacements, Lasenor, texturising pea protein, /in Product news /by panglobalBarcelona-based bakery solutions specialist Lasenor Emul, S.L. has launched LASENOR VP-100, a texturising pea protein designed to reduce egg content in commercial bakery applications by 50-100%. The ingredient was showcased at Fi Europe 2025 in Paris, where the company demonstrated muffins formulated with the plant-based texturiser.
Roquette launches HORIZONS foresight platform for food industry
HORIZONS, Roquette, /in Product news /by panglobalRoquette has launched HORIZONS, a foresight platform designed to help food and nutrition businesses anticipate industry changes and develop long-term strategic responses to uncertainty in the sector.
Newly developed automated system detects 16 foodborne pathogens in under one hour
, /in E-News, Food Safety /by panglobalSouth Korean researchers have developed a fully automated diagnostic platform capable of detecting 16 major foodborne pathogens within one hour, reducing testing time by more than half compared to conventional methods.
FrieslandCampina Ingredients identifies five nutrition trends driving innovation in 2026
FrieslandCampina Ingredients, Innovation & Trends, /in E-News, Featured Articles /by panglobalGlobal dairy ingredients supplier FrieslandCampina Ingredients has published its sixth annual trends report, identifying five major nutritional trends expected to shape product development throughout 2026. The report, aimed at food and beverage manufacturers, combines market research, consumer insights, and technical applications to address the growing demand for accessible, functional nutrition.
Novel FusionPak carton enables dual consumption modes for aseptic beverages
, /in Packaging, Product news /by panglobalA new patent-pending carton design for single-serve aseptic beverages introduces functionality that enables consumers to either drink the product fresh or freeze it at home and consume it as a push-up frozen treat. FusionPak, designed for 125 ml and 200 ml formats, incorporates a controlled tear-off zone directly into the package structure.
Griffith Foods predicts 2026 Food and Flavour Trends
Innovation & Trends, /in Consumer Trends, Featured Articles /by panglobalGriffith Foods, a global product development partner for food companies, has released its culinary trend predictions for 2026. Drawing on insights from its network of more than 50 chefs across six continents, Griffith Foods’ annual Food & Flavor Outlook identifies the most anticipated consumer trends through extensive culinary industry research and collaboration with trusted research […]
Agility and ‘scaling the plant-based revolution’: Experts predict 2026 shift in food and beverage manufacturing strategies
Innovation & Trends, manufacturing, /in Featured Articles /by panglobalFood and beverage engineering experts have predicted that manufacturing agility and increasingly scalable plant-based protein manufacturing will be key trends shaping the sector in 2026.