Category: Ingredients
-
IFF is moving vanilla innovation closer to crop origin conditions. The Madagascar centre combines analysis, extraction, flavour creation, and application development for dairy, bakery, confectionery, and wider food formulation work.
-
Nestlé’s robusta research targets coffee supply resilience under climate pressure. Six selected varieties increased yields in Côte d’Ivoire trials while improving cup quality and reducing typical robusta bitterness.
-
IMCD has expanded formulation support in Türkiye’s food sector regionally. The Istanbul technical centre brings application work closer to manufacturers across dairy, bakery, beverage, confectionery, meat, and savoury categories.
-
Arla is reshaping protein bars around lighter textures and stability. Its AirBar concept uses Nutrilac PB-8420 to support stable aeration, processing performance, and shelf-life texture in high-protein snack formats.
-
Mars is testing cocoa-free chocolate as confectionery cost pressures intensify.
-
Debut and Oterra are targeting fermentation-derived Red 40 colour replacement.
-
Solar Foods is linking Solein scale-up to Europe’s hydrogen infrastructure.
-
PepsiCo is scaling low-carbon fertiliser across European snack-crop supply chains.
-
The a2 Milk Company has recalled three US batches of a2 Platinum infant formula after cereulide was detected, with no confirmed illnesses reported to date.
-
The European Commission’s EUDR review brings soluble coffee and coffee extracts into scope, closing a compliance gap that could affect beverage manufacturers, coffee processors, and importers.