Category: Ingredients
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Kerry has opened expanded lactase capacity in Carrigaline, County Cork. The move lifts industrial-scale enzyme output for lactose-free and reduced-sugar dairy as processors look for faster commercialisation, steadier supply, and tighter process support across multiple markets.
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Ornua has reported stronger 2025 results as Kerrygold passed $1 billion in US retail sales, giving the co-op fresh momentum in premium dairy despite continued volatility in milk markets, energy costs, and global trade.
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Solar Foods has secured a US patent covering the production process for Solein, reinforcing the company’s intellectual-property position as it plans a major expansion in capacity for its air-based protein ingredient.
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New UK research suggests replacing processed meat with plant-based alternatives can improve fibre, saturated fat, and salt intake, but inconsistent micronutrient fortification remains a weakness for manufacturers seeking stronger nutritional parity.
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Barry Callebaut lifted recurring net profit in the first half, but weaker volumes, cocoa-market overcapacity, and supply disruption pushed operating earnings lower and forced a downgrade to its full-year outlook.
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Arla is taking GLP-1 companion dairy concepts to Barcelona. Smaller, protein-dense formats are moving quickly from niche nutrition into mainstream dairy development.
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Mars and ofi are scaling regenerative cocoa work in Ecuador. The programme links agroforestry, lower-carbon inputs, and farm resilience more directly to long-term ingredient security.
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A new supply-chain coalition is forming ahead of key EUDR milestones. The move sharpens the debate over traceability, smallholder inclusion, and workable compliance for food ingredient supply chains.
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Prodalim has launched California operations for its Solos platform, adding aroma recovery and beverage innovation capacity in Hopland with an initial processing capability of 15 million litres a year.
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A new APAC sensory study has found that a leading blended chicken mince outperformed a conventional meat benchmark on taste, giving fresh momentum to hybrid meat development.