Category: Ingredients
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Nedmag has launched Novasal Blend, a magnesium-based salt replacement designed to give food manufacturers a 1:1 route to 30% sodium reduction without major recipe or process changes.
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Danone is scaling Oikos into shelf-stable protein shakes, moving the high-protein brand beyond chilled yogurt and into ambient ready-to-drink formats built around protein, fibre, and low sugar.
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Hybrid meat offers food manufacturers a pragmatic route to reformulation. Dr Briony Sayers of ACI Group argues that partial meat substitution can improve nutrition, reduce emissions, and retain the taste and cooking performance consumers expect.
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ALDI US will remove 44 additional ingredients from private-label food, vitamin, and supplement products, widening the reformulation agenda across its supplier base.
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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.