Latest issue of Food Engineering & Ingredients
February 2025
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Are flexitarians driving a future of high protein plant-based product innovation?
, /in Consumer Trends, Featured Articles, Protein /by panglobalBy Trish Fellowes, Food Sales Manager at ACI Group Plant-based proteins are at the forefront of food and beverage innovation, highly regarded for their versatility in plant-based food formulations, functional beverages, bars, snacks, dairy, and meat alternatives. While these ingredients were traditionally the domain in vegan-only products, today they offer exciting solutions for the growing […]
IFE 2025 showcases innovative products and industry trends at Excel London
, /in E-News, Events /by panglobalThe 2025 edition of International Food & Drink Event (IFE) concluded successfully with thousands of products displayed and significant business networking opportunities for food scientists and industry professionals across retail, wholesale and hospitality sectors.
Vivici introduces precision-fermented dairy protein to US active nutrition market
, /in Dairy, E-News, Protein /by panglobalVivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.
ACI Group expands plant-based protein portfolio with innovative sustainable options
, /in Product news, Protein /by panglobalACI Group, a prominent supplier of functional ingredients, has launched an expanded range of plant-based protein options designed to meet growing industry demand for sustainable nutrition alternatives.
Giract releases comprehensive ingredients market forecast in new 2025 publication
, /in E-News, Ingredients /by panglobalGiract’s latest industry analysis provides food scientists and R&D professionals with crucial market data on technical, nutritional and intermediate ingredients, with five-year projections across global markets. The publication aims to support formulation decisions with reliable market intelligence on ingredient availability, pricing trends and emerging applications.
Tate & Lyle shortlisted for World Food Innovation Award
, /in E-News /by panglobalSustainable stevia programme in China recognised as an industry leading sustainability initiative
Pittcon
, /in Advertenties /by panglobalUNLOCKING INNOVATION TOGETHER: ADVANCING POINT OF CARE TESTING
IFE MANUFACTURING
, /in Advertenties /by panglobal17-19 March 2025 | Excel London
Meta-analysis confirms weight management effects of chicory root fibre
, /in E-News /by panglobalA comprehensive systematic review and meta-analyses of 32 randomised controlled trials has demonstrated statistically significant reductions in body weight and other anthropometric measures following chicory root fibre supplementation. The research, published in the American Journal of Clinical Nutrition, provides robust evidence for the role of chicory-derived inulin and oligofructose in weight management applications.
Drone mapping and seaweed proteins win EIT Food innovation awards
, /in E-News /by panglobalEight innovative food technology startups across Europe have secured €55,000 in prize funding from EIT Food for successfully commercialising solutions in sustainable agriculture, alternative proteins and food waste reduction. The winners, announced in the 2024 Marketed Innovation Prize, represent breakthrough technologies including AI-powered farming systems and seaweed-based fish alternatives.