Category: Processing
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Tate & Lyle sees metabolic health reshaping mainstream food reformulation. Soluble fibre is being positioned across sugar reduction, fibre enrichment, calorie reduction, and blood-glucose-focused product development.
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Nestlé is using AI to develop nutrition for GLP-1 users. Its researchers are combining high-protein products, micronutrient work, and digital tools as weight-loss medicines alter nutritional requirements and food demand.
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Zalmhuys takes majority control of Dutch seafood importer BML Group. The deal adds shrimp expertise, frozen products, and an international customer network to a group approaching €600 million in annual revenue.
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INVL is combining two Lithuanian fish processors under one investment. The planned group would pair Norvelita’s export manufacturing base with Nordian Group’s domestic supply and expansion platform.
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dsm-firmenich is moving its Protopia yeast protein towards industrial-scale production. A 120,000-litre fermentation run is planned before a larger European facility follows in 2027.
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New research reviews cold plasma use across plant-based food processing. The technology shows potential for microbial control and quality modification, while scale-up and treatment uniformity remain substantial challenges.
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Jiangnan University links alternative proteins with future food manufacturing priorities. Professor Li Zhaofeng’s framework also covers synthetic biology, artificial intelligence, precision nutrition, and greater industrial automation.
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Offbeast has developed hybrid beef tips combining meat and plants. The 50:50 product uses a continuous process designed to work with existing meat-processing equipment.
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FSA has refreshed Northern Ireland’s shellfish classification list for August. The update maintains the operational reference determining treatment requirements before live bivalve molluscs enter the food chain.
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Pilgrim’s has agreed to acquire Walkers Deli and Sausage Company. The deal covers four Leicester production facilities and approximately 1,150 employees.