Crespel & Deiters has begun industrial-scale production of textured vegetable proteins (TVP) using a patented dry extrusion process developed by Finnish foodtech company Happy Plant Protein. The technology, now running at Crespel & Deiters’ Helmond site in the Netherlands, converts European-grown pulses such as fava beans and peas into functional plant proteins, marking a further […]
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.
Macroalgae-derived hydrocolloids are emerging as dual-purpose ingredients for the food industry, combining gelling, thickening and stabilising performance with documented antioxidant, anti-inflammatory and metabolism-modulating activity. A new review in European Food Research and Technology consolidates the chemistry, extraction strategies and health effects of carrageenan, agar, alginate, ulvan and fucoidan in a single integrated framework.
A comprehensive review published in European Food Research and Technology synthesises the current state of plant-based milk and fermented dairy alternatives, identifying substantial variability in nutritional composition across product categories and signalling clear formulation, fortification and processing priorities for the food manufacturing sector seeking to close the quality gap with conventional dairy.
Austria Juice has introduced a patent-pending yeast fermentation system that lowers sugars and calories in 100% fruit juice by at least 30%, without artificial sweeteners or off-flavours. The Allhartsberg-based concentrate specialist is positioning apple, orange and multifruit concentrates as plug-and-play solutions for CPG brands preparing for the amended EU Breakfast Directive, which takes effect on […]
As the food industry fixates on cultivated meat and precision fermentation, Dr Briony Sayers, ACI Group, argues that the most impactful lever for sustainable protein transition may already be within reach. She examines the science and commercial logic behind partial meat substitution — and makes the case that incremental reformulation, applied at scale, could deliver […]
Kerry has opened an expanded biotechnology manufacturing hub in Carrigaline, Co. Cork, significantly increasing its industrial-scale lactase enzyme production capacity to serve dairy producers across more than 80 countries.
RF pasteurisation technology from Radio Frequency Company of Millis, MA has been fully validated for rice flour used in infant formula, achieving a greater than 5 log reduction in microbial load, including salmonella, E. coli and listeria.
UK biotech Clean Food Group (CFG), the world’s largest yeast-derived oils and fats manufacturer, has confirmed a £4.5 million investment led by Clean Growth Fund and New Agrarian, alongside a £700,000 non-dilutive grant from Innovate UK, to accelerate the scale-up of its fermentation manufacturing facility in Knowsley, Liverpool.
As social media reshapes consumer demand at unprecedented speed, chocolate manufacturers face mounting pressure to retool production infrastructure for an era of viral trends. Brith Isaksson, Global Food and Beverage Segment Manager at ABB, investigates how variable speed drives, high-efficiency motor systems, and closed-loop process control are enabling manufacturers to achieve the industrial agility required […]
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