Category: Ingredients
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Tate & Lyle is widening its BioHarvest sweetener collaboration. The expanded programme covers multiple plant-based sweetener molecules, strengthening its technical route into sugar reduction as manufacturers seek taste, label, cost, and processing solutions beyond single-ingredient fixes.
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BGG Group has appointed Bharat Ramamoorthy to lead its European and international operations. The appointment places its natural ingredients expansion under new leadership as demand rises for botanical, microalgae, stevia, and functional ingredients.
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Kerry Dairy Ireland has rebranded as Kinisla and announced major investment. The majority farmer-owned dairy business will invest €300m over five years across nutritional ingredients, consumer foods, sustainability, and new roles.
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Volkmann has launched contained unloading equipment for allergenic powders. The system combines dust-tight docking, glove box access, and pneumatic conveying integration to improve ingredient handling and operator protection.
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UK agencies are tightening scrutiny of honey authenticity testing databases. The framework aims to strengthen enforcement confidence as manufacturers, packers, and ingredient buyers face persistent fraud risk.
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Danone is expanding regenerative agriculture metrics across its milk supply, linking farm-level assessment, methane reduction, traceability, and producer support to long-term dairy resilience.
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ADM is investing in its Clinton, Iowa corn processing facility, adding high-speed receiving capacity, storage, scale upgrades, and road improvements to reduce harvest-period congestion.
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Ingredion has made a conditional cash proposal for Tate & Lyle, raising the prospect of a major ingredients-sector deal across sweetening, texture, fortification, and speciality food systems.
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The U.S. Food and Drug Administration has finalised its post-market food chemical safety assessment programme and opened reassessments of BHT and azodicarbonamide, increasing scrutiny of preservatives, dough conditioners, and food-contact material applications.
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Austria Juice has introduced a yeast fermentation process that reduces sugar and calories in 100% fruit juice by at least 30%, giving beverage manufacturers a route into reduced-sugar juice ahead of new EU category rules.