Latest issue of Food Engineering & Ingredients
February 2025
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Kerry Group: Advancing food safety without compromise through innovation and expertise
, /in Featured Articles /by panglobalFood safety remains a critical concern for manufacturers, with over 1,900 food recalls reported in 2024 alone. In this feature, Emma Cahill, Global Strategic Marketing Director in Food Protection and Preservation at Kerry, explores how state-of-the-art laboratory facilities and innovative testing methodologies are helping companies prevent costly recalls while meeting evolving consumer demands for clean-label […]
AI in food production: Consumer trust, transparency and demographics shape industry future
, /in Featured Articles /by panglobalComprehensive analysis of consumer attitudes towards artificial intelligence in food manufacturing reveals complex patterns of acceptance and concern, with supplement users showing notably higher trust levels. New research uncovers significant demographic variations in AI acceptance, while demands for transparent labelling span all consumer segments. This investigation examines the technical, social, and regulatory implications of AI […]
Cultivated meat in 2025: A decisive year for the industry
, /in Featured Articles /by panglobalCultivated meat, produced by growing animal cells in a laboratory setting in an effort to provide a new sustainable source of food, stands as a potentially disruptive force in the global food system. 2025 looks set to mark a crucial juncture for this nascent industry, which is poised for significant growth, but still struggles with […]
IFE Manufacturing – 17-19 March 2025
, /in Events /by panglobalThe ultimate business event for food & drink product development!
Manufacturing innovation summit to spotlight AI and sustainability challenges
, /in E-News, Events, Industry News /by panglobalLeading food scientists and industry experts will gather at IFE Manufacturing 2025 to address pressing challenges in food production, including artificial intelligence implementation, allergen management, and sustainable manufacturing practices. The three-day event, part of Food, Drink & Hospitality Week at Excel London, will feature technical sessions and panel discussions focused on emerging technologies and operational […]
Mars appoints new sustainability leader amid climate targets
, /in E-News, Industry News, Sustainability /by panglobalSustainable food production strategy at Mars Incorporated is set for a significant shift with the appointment of Alastair Child as Chief Sustainability Officer. The appointment comes at a crucial juncture as global temperatures exceeded 1.5°C above preindustrial levels in 2024, highlighting the urgency for food manufacturers to accelerate their environmental initiatives.
Aerofarms advances microgreen production through vertical farming innovation
, /in E-News, Farming, Industry News, Sustainability /by panglobalA leading U.S. microgreens producer is demonstrating commercial viability of indoor vertical farming technology and is achieving significant nutrient density improvements and resource efficiency gains. The company’s Danville, Virginia facility employs aeroponics, robotics and AI to cultivate microgreens containing up to 40 times more phytonutrients than mature plants while using 90% less water than traditional […]
Angel Yeast scales microbial protein facility to tackle alternative protein demand
, /in E-News, Industry News, Protein /by panglobalThe completion of Angel Yeast’s main production plant at Baiyang Yichang marks a significant milestone in the company’s sustainable protein development strategy. The facility, scheduled to begin operations this year, represents one of the largest dedicated yeast protein production sites globally, demonstrating the technical feasibility of large-scale microbial protein manufacturing.
Chinese dining trends reveal significant consumer behaviour shifts ahead of Lunar New Year 2025
, /in Consumer Trends, E-News /by panglobalAnalysis of over seven million orders from more than 3,000 Asian restaurants across the United States reveals noteworthy shifts in consumer preferences, with traditional chicken dishes showing sustained growth and plant-based proteins gaining market share. The data, compiled by Chinese Menu Online, offers valuable insights for foodservice operations planning Lunar New Year celebrations.
Yeast protein discovery offers novel alternative to traditional food emulsifiers
, /in E-News, Food Science, Ingredients /by panglobalResearchers have identified specific yeast cell wall proteins that demonstrate emulsifying properties comparable to milk-derived casein, potentially offering a new allergen-free alternative for food manufacturing. The discovery of these easily extractable proteins, particularly Tdh2 and Fba1, marks a significant advancement in developing natural, sustainable emulsifiers from microbial sources, addressing growing industry demands for non-allergenic ingredients.