Category: News
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More British milk is moving into cheese, yoghurt, and powders. First-half data shows liquid milk losing share as processors increase output across several longer-life and higher-value dairy categories.
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UK investigators are tracing a Salmonella outbreak potentially involving eggs. The 207-case cluster has caused one associated death, while authorities examine imported supply routes, food businesses, and possible cross-contamination events.
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Ever After Foods has acquired Fishway to expand protein manufacturing. The transaction adds aquatic cell lines, animal-component-free media expertise, and a Belgian scientific team to its cultivated-protein production platform.
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Finland has opened its first industrial liquefied biogas production plant. The Nurmo facility links food-industry by-products and farm manure with renewable transport fuel, recycled nutrients, and 100GWh annual production capacity.
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Arla has electrified heating at its Videbæk whey processing plant. The €8.3 million project cuts gas demand while giving Production Tower 4 greater flexibility to use renewable electricity.
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CropGPT now lists 226 reports in its standalone research library. Food processors and procurement teams can access crop analysis built from field surveys, satellite signals, weather data, and production models without taking the full enterprise platform.
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Testo is positioning objective oil testing around consistent frying quality. Its 270 BT measures total polar materials in hot oil and transfers readings to the Smart App for documented process control.
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Axiom and NNB are broadening options for high-protein food formulation. PeptiClear uses hydrolysed plant proteins to target solubility, flavour, and opacity limitations in beverages and other applications.
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Zerocircle has demonstrated heat-sealable coating for plastic-free paper cup packaging. The natural-polymer barrier handles hot liquid around 90°C, but finished-cup conversion and industrial validation still lie ahead.
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Kyushu researchers developed smart packaging that visibly tracks meat spoilage. The experimental hydrogel also repairs cuts while stabilising a natural colour indicator against environmental degradation.