Category: Ingredients
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Laird Superfood has acquired Terrasoul Superfoods for $48m in cash, with a potential $5m earnout. The deal adds vertically integrated sourcing, processing, packaging, fulfilment, e-commerce, foodservice, and retail capability.
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A European survey has found broad consumer openness to seafood sidestream products. Hailia says the results could support wider use of filleting by-products in ready meals, catering, and value-added seafood production.
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GNT has opened a sales and application office in Shanghai to support demand for plant-based EXBERRY colours. The new site includes an application laboratory for training, formulation support, concept development, and stability testing.
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Royal Avebe has electrified part of its Foxhol processing site in the Netherlands without increasing grid capacity, using digital load management to stay within its existing connection.
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Andritz has launched a small-scale spray drying platform aimed at speeding up pilot work, validation, and product development in food and ingredient manufacturing.
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Fertiliser costs are pressuring bread wheat protein levels. Higher nitrogen prices are reviving concerns over milling quality, flour performance, and bakery consistency later in the season.
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Lower-sodium reformulation is moving closer to ingredient-scale manufacturing. SALTWELL Group has opened a new Chile facility to increase output, strengthen supply, and support food manufacturers reducing sodium without giving up functionality or clean-label positioning.
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Magtein is using Vitafoods Europe to sharpen its scientific positioning. ThreoTech plans to put fresh clinical results, delivery-format strategy, and commercial market access in front of formulators as the magnesium category becomes more segmented.
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Sensient is committing new capital to natural colour manufacturing in St Louis. The expansion reflects how quickly reformulation pressure is turning colour from a marketing issue into a production, sourcing, and process challenge.
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Celleste Bio has moved cultured cocoa butter closer to scale. Milk chocolate bars made with its ingredient by Mondelēz now put the technology into a more practical discussion about cost, functionality, and future supply resilience.