Latest issue of Food Engineering & Ingredients
March 2026
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GTF Technologies turns brewer’s spent grain into plastic packaging
, /in E-News /by panglobalGTF Technologies, a manufacturer of innovative low temperature food drying systems based in Ada, Michigan, was a finalist in the Accelerator 100+ programme — a global initiative led by six major consumer goods companies aimed at scaling sustainable innovation across supply chains. Selected from more than 2,500 applicants, GTF was among 24 finalists to present […]
Tastepoint by IFF forecasts ten key flavour trends for 2026
, /in E-News /by panglobalTastepoint by IFF has published its annual flavour trend predictions for 2026, identifying ten flavours expected to shape the North American food and beverage sector across retail, food service and related categories. The predictions are based on data-driven market analysis, food service menu tracking, social listening and observed shifts in consumer behaviour.
Univar Solutions and Ashland announce exclusive cellulose ether distribution deal for EMEA food and beverage sector
, /in E-News /by panglobalUnivar Solutions has entered into an exclusive distribution agreement with speciality chemicals company Ashland Inc. to supply cellulose ether derivatives and polyvinylpyrrolidone (PVPP) to food and beverage manufacturers across EMEA, effective 1 January 2026.
Pharmactive’s Affron saffron extract wins first stress relief approval from South Korean regulator
, /in E-News /by panglobalMadrid-based Pharmactive Biotech Products has secured a significant regulatory milestone after its Affron® saffron extract received individual licence approval from South Korea’s Ministry of Food and Drug Safety (MFDS) for a stress relief health claim. The approval makes Affron the first saffron ingredient to receive this designation from the South Korean authority, and currently the […]
Denmark’s DTU National Food Institute designated as WHO collaborating centre for food risk-benefit assessment
, /in E-News /by panglobalThe DTU National Food Institute in Denmark has been designated by the World Health Organization (WHO) to host a new collaborating centre focused on evaluating the health impacts of foods and dietary patterns. Named the “WHO Collaborating Centre for Risks and Benefits of Foods and Diets”, the centre marks the first time WHO has established […]
Mondi and Prymat launch ultra-high barrier paper packaging for dried spices
, /in E-News /by panglobalA two-year collaboration between packaging manufacturer Mondi and Polish spice brand Prymat has resulted in a recyclable, paper-based packaging solution capable of meeting the demanding barrier requirements of dried seasoning products.
What is ‘permissible indulgence’, and what does it mean in 2026?
, /in Consumer Trends, Featured Articles /by panglobalBy Greg Holgate, Business Development Manager (Pharma) at ACI Group For decades, food indulgence was strongly associated with excess: larger portions, richer formulations, and bold flavour and colour systems designed to maximise shelf impact. In product development, indulgence often meant more sugar, more fat, or simply the ability to offer a more intense mouthfeel through […]
Sucralose cleared for current uses, but thermal degradation raises new questions for food manufacturers
, /in Featured Articles, Food Safety /by panglobalEFSA’s comprehensive re-evaluation of sucralose (E 955) confirms the existing acceptable daily intake of 15 mg/kg body weight per day and finds no safety concerns under authorised conditions – but emerging evidence on chlorinated degradation products at elevated temperatures has blocked an application to extend its use into fine bakery wares, with direct implications for […]
Beyond the biomass: Why Europe’s food bioeconomy needs a systemic overhaul, not a simple resource swap
, /in Featured Articles /by panglobalAs the European Commission moves to revise its Bioeconomy Strategy, France’s national agricultural and environmental research institute, INRAE, has issued a detailed set of recommendations urging policymakers to treat the bioeconomy as a complex socioeconomic system rather than a technical substitution exercise. The implications for the food and agri-food industries are profound – and the […]
Cultured beef allergens: Lab-grown meat shows lower IgE binding but heightened alpha-gal reactivity, study finds
Cellular Agriculture, Food Safety & Quality, /in E-News /by panglobalA peer-reviewed study from the University of Canterbury has found that cultured beef cells exhibit a markedly different allergen profile compared to conventional beef steak. Whilst immunoglobulin E (IgE) binding to established meat allergens was lower in lab-grown cells, individuals sensitised to alpha-gal showed significantly stronger immune reactivity to cultured beef — raising important food […]