Scientists at KTH Royal Institute of Technology in Stockholm have produced tunable hydrogels made entirely from wheat bran arabinoxylan and wheat gluten – marking the first systematic incorporation of a plant-derived protein into bran-based gel systems. The work points to new applications for cereal milling side streams as functional food hydrocolloids combining dietary fibre and […]
Researchers at Hanbat National University have developed a dual-function food packaging system that combines surface-enhanced Raman scattering (SERS) sensing technology with antimicrobial properties. The nanostructured wrapper enables real-time, non-destructive detection of nutritional components and spoilage markers whilst actively preserving food through curcumin-based antimicrobial action.
Researchers have identified six novel diterpene esters in roasted Arabica coffee beans using an innovative bioactivity-oriented analytical approach that combines 1D NMR spectroscopy with LC-MS/MS molecular networking. The compounds demonstrate moderate α-glucosidase inhibitory activity, suggesting potential applications in managing blood glucose levels.
Kerry, the Dublin-based global leader in taste and nutrition, has released its 2026 Global Taste Charts, providing food and beverage manufacturers with comprehensive flavour intelligence derived from extensive consumer research and product launch data. The annual report, unveiled on 14 January 2026, identifies dominant, emerging and accelerating flavour profiles across eight product categories, offering manufacturers […]
New Wave Biotech, a UK-based developer of AI-powered bioprocess simulation software, has announced a commercial partnership with Nurasa, the Singapore-based food innovation company owned by Temasek. The collaboration aims to help food-tech and ingredient companies move from laboratory development to commercial-scale manufacturing with reduced risk and faster timelines.
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.
Five trends reshaping the sector The snack aisle is evolving. What was once dominated by indulgence is now defined by innovation and a growing demand for products that not only taste good, but also do good. The majority of consumers today want more from their snacks: more function, more flavour, more transparency. And they want […]
The annual competition seeks groundbreaking solutions from early-stage companies in the food and beverage sector, with applications open until 6 September.
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David Callahan
Prof. Ji-Hwan Ha from Hanbat National University, Republic of Korea