Category: Ingredients
-
Mane has licensed Arzeda’s ViaLeaf Reb M for global production. The agreement combines AI-designed enzymes with Mane’s manufacturing, formulation, and flavour-development capabilities.
-
Oterra has launched liquid versions of two natural blue colours. The pumpable formats target faster dispersion, cleaner handling, and automated dosing.
-
dsm-firmenich and Nous will commercialise a caffeine free botanical system. The partnership combines extraction technology with clinical, regulatory, and formulation support.
-
pladis is extending Hobnobs through high-fibre, non-HFSS Oaty Snaps biscuits. The wholegrain oat range combines a thinner rectangular format with mainstream pricing, fibre claims, and wider promotional flexibility.
-
Manufacturers have added two billion fibre servings nationwide since 2021. Around 500 launches and reformulations now span bread, snacks, cereals, dairy products, and other established categories.
-
Del Monte and Treatt are upcycling fruit processing side streams. Pineapple, mango, watermelon, and cantaloupe materials will become standardised extracts for beverage development and commercial production.
-
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.
-
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.
-
AAK and Savor will develop carbon-derived fats for food production. Their two-year programme targets functional ingredients for bakery products and dairy alternatives.
-
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.