Stanford researchers have taught an AI system to design entirely new burger recipes from scratch – optimising simultaneously for great taste, environmental sustainability and nutritional quality. When the resulting burgers were served to real diners in a blinded restaurant trial, several matched or bettered the Big Mac. One mushroom-based recipe achieved an environmental impact score […]
A comprehensive comparative review published in Food Research International has systematically analysed the chemical composition, bioactive profiles, safety concerns and machine learning applications across the three major edible seaweed categories – Chlorophyta, Phaeophyceae and Rhodophyta – providing food scientists and manufacturers with a detailed framework for developing seaweed-derived functional food ingredients.
A peer-reviewed study published in Food Research International demonstrates that incorporating flour derived from the brown seaweed Sargassum filipendula into gluten-free biscuits at a substitution level of just 1% significantly improves antioxidant activity, phenolic compound content, moisture retention and texture – findings with tangible implications for functional food development and gluten-free bakery manufacturing.
New research from the southwestern Brazilian Amazon demonstrates that selecting the right cocoa clone and post-harvest processing method can significantly enhance the functional and nutritional quality of cocoa beans – findings with far-reaching implications for the specialty chocolate and functional food industries.
SIRIO Europe has announced Aeion, a science-led supplement platform comprising eight ready-to-launch longevity concepts designed to support long-term healthy ageing through daily, repeatable nutritional rituals.
BIOGRUND has integrated Seprify’s cellulose ingredient SilvaAlba™ into ready-made coating systems, offering nutraceutical manufacturers a mineral-free, clean-label alternative to titanium dioxide (E171) and calcium carbonate (E170).
FrieslandCampina Ingredients has completed a major capacity expansion at its Borculo facility in the Netherlands, doubling production of both whey protein isolate (WPI) and milk fat globule membrane (MFGM) ingredients to meet accelerating global demand across the sports, early life, active, and medical nutrition sectors.
Puratos and Dawn Foods, two of the professional bakery sector’s most established ingredient suppliers, have signed a definitive acquisition agreement that would unite complementary R&D capabilities, production models and distribution networks spanning more than 100 countries.
Dutch ingredients company Vivici has launched Vivitein™ LF, a lactoferrin ingredient produced via precision fermentation, achieving self-affirmed GRAS status in the United States and opening commercial access to a bioactive that has long been constrained by scarcity and cost.
Euromed will present new clinical findings on its standardised pomegranate extract Pomanox at Vitafoods Europe 2026, with research pointing to benefits for skin health, IGF-1 levels, and markers of healthy ageing in older adults.
June / July 2026
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