Category: Ingredients
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Arla Foods Ingredients has extended its control at Felinfach by buying the neighbouring Sensient site, tightening control over industrial space and infrastructure at a Welsh ingredients base earmarked for long-term growth.
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FSA and FSS have mapped emerging food technology priorities. The report highlights near-term regulatory pressure points across novel proteins, fermentation, closed systems, and new ingredient pathways.
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UK regulators have issued first safety guidance for precision fermentation. The new framework sets out how advanced ingredients should be classified and assessed, giving producers clearer expectations on hygiene compliance, hazard identification and evidence requirements before novel foods reach the market.
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Arla is bringing high-protein bar concepts to Brazil soon. The company will showcase Easy Bite and clear protein water formats at Nutri Ingredients Summit in São Paulo from 31 March to 1 April, centred on whey-based texture and shelf life.
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Lallemand has launched a fermentation-derived vanillin ingredient for foods. The new Hevani product targets bakery, dairy, confectionery, and cereal applications with natural status in the EU and US.
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Satiety begins before eating and extends long after digestion begins. Karsten Smet, CEO of ACI Group, explores how aroma, food structure, protein, and fibre influence appetite regulation and why formulation strategies increasingly focus on designing foods that trigger earlier and longer-lasting feelings of fullness.
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Magtein has secured Great Britain authorisation for food supplement use. The approval covers adult-only supplement use under defined labelling, dosage, and data-protection conditions.
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Commercial acreage is giving high-protein chickpeas an industrial foothold now. NuCicer and Stricks Ag are moving a new chickpea variety into scaled production for food ingredient applications.
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Cocoa-free ingredients are moving deeper into mainstream confectionery manufacturing now. Nestlé Germany is launching a ChoViva-based Choco Crossies extension as branded alternatives gain industrial traction.
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New research maps allergy hazards in cultivated beef cell samples. The study found lower levels of many known beef allergens, but stronger IgE reactivity in blood samples from people with alpha-gal sensitivity, pointing to targeted testing needs before commercial launches.