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panglobal2026-01-12 11:09:292026-01-12 11:09:29Lasenor launches pea protein for egg reduction in bakery applications
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panglobal2026-01-05 14:27:052026-01-05 14:27:05Novel FusionPak carton enables dual consumption modes for aseptic beverages
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panglobal2025-11-30 10:43:342025-11-25 10:46:34Food Ingredients Europe 2025: GELITA showcases bioactive collagen peptides
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panglobal2025-11-28 10:35:282025-11-25 10:37:36Food Ingredients Europe 2025: Loryma demonstrates wheat-based functional ingredients
Luca 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 […]
Global 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.
Griffith 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 […]
Food 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.
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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.
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, 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.
ofi reaches cocoa GHG reduction milestone ahead of target
cocoa, GHG, ofi, /in E-News, Industry News /by panglobalOlam Food Ingredients (ofi) has achieved a 12% reduction in cocoa greenhouse gas (GHG) natural capital costs per tonne of output against its 2018 baseline, surpassing its 2024 milestone target of 10%. The global food and beverage ingredients supplier also reported that 155,000 cocoa farmers – representing 45% of farmers in its global sustainability programmes […]