Category: Ingredients
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Carbery Group has appointed John O’Brien as its new chair. The dairy farmer and cooperative director takes office during continued investment across cheese, nutrition, flavours, and international processing.
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SuanNutra will acquire a substantial portfolio of IFF ingredients businesses. The transaction adds botanical extraction, fermented nutrients, colours, antioxidants, flavours, manufacturing facilities, and more than 1,000 customers.
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Pladis is extending regenerative wheat visibility across selected McVitie’s packs. Back to Farm now supports more than 50 British growers across 4,000 hectares.
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European farmers will receive emergency funding against rising input costs. The €540m package targets fertiliser and energy pressure before 2027 planting decisions.
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Panzani has opened a laboratory linking durum analysis with applications. The Gennevilliers facility will test texture, viscosity, stability, and shelf-life performance.
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Europe has finalised targeted changes to EUDR product coverage rules. Soluble coffee and selected palm derivatives will enter scope from December 2027.
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Crespel and Deiters is scaling dry extrusion for European pulses. The Helmond process combines fractionation and texturisation without water-intensive protein isolation.
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Vypr research shows strong UPF concern but limited price tolerance. Manufacturers face pressure to reformulate without weakening affordability or product performance.
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GoodMills launched a wheat germ ingredient to relax industrial dough. The system targets shaping consistency, shorter kneading, reduced tearing, and lower rework.
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Barry Callebaut reports stronger cocoa buffers before possible El Niño. Recovering stocks and broader sourcing accompany a return to quarterly volume growth.