Category: Ingredients
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GNT is expanding colour application work across food formats globally. The company is linking plant-based colour systems, product development, and regional support capacity as colour formulation becomes more technically demanding.
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European cereal makers report sugar cuts and fibre gains again. CEEREAL’s latest figures show continued reformulation across breakfast cereals, with children’s products recording the largest wholegrain and fibre increases.
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EU seed reforms could reshape crop and ingredient resilience plans. The provisional agreement would replace older sector rules with a single framework covering plant reproductive material, sustainability assessment, and varietal access.
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European import controls are shifting for several high-risk foods again. New certification requirements for US mollusk products and increased checks on selected imported foods will affect seafood, nuts, spices, sesame products, hydrocolloids, and other ingredient supply chains.
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Synbiotic development is becoming more structured, targeted, and data led. Tate & Lyle and APC Microbiome Ireland have developed the Synbiotic Potential Score to identify stronger pairings between probiotic strains and prebiotic fibres earlier in product development.
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Blue maize flour is targeting clean-label European snack production lines. Limagrain Ingredients is presenting blue masa flour for tortilla chips, stackable chips, and Tex-Mex-style formats, combining colour, texture, and gluten-free functionality.
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Amano Enzyme has launched a new pea protein processing enzyme. ProBoost Neutra is designed to improve solubility, emulsification, and flavour while fitting existing wet-fractionation lines.
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Ayana Bio and Brevel are advancing controlled bioactive ingredient production. The partners will combine plant cell cultivation with illuminated fermentation to improve consistency in botanical ingredient supply.
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Aarhus researchers have advanced offshore sugar kelp cultivation at scale. Processing demand now becomes the commercial test.
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Dawn Foods’ 2026 Trend Report for Europe and AMEAP sets out four sweet bakery trends, linking consumer behaviour with scalable product development, formulation, and manufacturing decisions.