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.
Research from RMIT University has characterised the physicochemical properties of Old Man Saltbush (Atriplex nummularia) powder, demonstrating protein quality comparable to soy and pea protein, more than double the protein content of wheat flour, and efficacy as a natural salt substitute — positioning it as a nutrient-dense functional ingredient for reformulated staple foods.
FrieslandCampina Ingredients is presenting a range of high-protein, taste-led food and beverage concepts at Natural Products Expo West in Anaheim, California (4–6 March 2026), with formulations targeting the gut-muscle axis and GLP-1 medication users.
Tufts University’s Center for Cellular Agriculture (TUCCA) has established an open-access cell bank to preserve and distribute cultivated meat technology from companies that have closed operations, partnering with the Good Food Institute to make proprietary cell lines publicly available to researchers and developers.
March 2026
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Michael Quin, RMIT University