Category: Ingredients
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COLiBRI will coordinate European research priorities for future crop breeding. The Horizon Europe project will address climate resilience, crop diversity, food security, skills, and technology access.
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Nexira has acquired Keragum to strengthen its carob supply base. The deal adds Moroccan processing capacity, sourcing relationships, and origin-level traceability for locust bean gum.
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AAK and Savor will develop carbon-derived fats for food production. Their two-year programme targets functional ingredients for bakery products and dairy alternatives.
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Trash has commercialised cacao pulp through a canned British beverage. The product creates an outlet for a perishable material usually retained within cocoa fermentation or discarded.
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European culture suppliers have strengthened guidance covering safety and labelling. The document addresses strain identification, microbial purity, analytical methods, production controls, and product information.
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RSSL is now expanding novel foods regulatory support across Europe. NFX UK has secured funding to scale its network.
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Codex has now set global food safety priorities through 2031. The plan will influence standards, trade, and regulatory expectations.
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Dairy exporters are shifting milk into cheese and whey streams. Slower supply growth is pushing processors toward higher value products.
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Barry Callebaut has returned to positive quarterly volume growth globally. Cocoa volatility still frames the confectionery manufacturing outlook.
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Novonesis is scaling precision fermented lactoferrin through TurtleTree’s technology platform. The partnership targets specialist nutrition and bioactive dairy ingredients.