Category: Ingredients
-
Ehrmann and Glow25 are entering Germany’s functional chilled coffee market. The partners will launch Glow To Go Coffee in August, combining dairy processing, collagen, caffeine, micronutrients, and glass-bottle convenience.
-
I.T.S has now launched a dedicated health and wellness division. The move expands flavour support for sports nutrition, functional foods, supplements, and wellness products.
-
Cocoa reformulation is becoming a sharper technical manufacturing challenge globally. Volatile supply and pricing are forcing deeper work on flavour, texture, viscosity, colour, and labelling.
-
Q2 tested food manufacturers’ exposure to regulation, ingredients, and costs. Distilled examines the deals, packaging rules, reformulation pressure, trade weakness, and safety incidents that shaped production planning.
-
Germany’s proposed sugar levy is shifting beverage reformulation calculations again. More than 300 drinks companies have opposed the plan, citing cost, administration, packaging, logistics, and consumer-price pressure.
-
EIT Food’s new accelerator cohort prioritises validation over food-tech visibility. The programme will support 65 start-ups across six European hubs covering biotech ingredients, autonomous farming, circularity, low-carbon supply chains, and climate-resilient agriculture.
-
EU sesame controls are tightening around Salmonella exposure in imports. The update increases scrutiny on tahini and halva from Syria, with manufacturers facing sharper documentation, supplier approval, and testing demands.
-
Nestlé’s colour reformulation programme now extends across its global portfolio. The work will test natural colour systems through processing, shelf-life validation, sourcing, packaging, and consumer acceptance.
-
ACI Group says whey costs are changing protein formulation strategy. The distributor says sustained demand from nutrition, ageing, and GLP-1-linked markets is tightening supply and pushing manufacturers toward more flexible protein systems.
-
European dairy processors are expanding capacity for higher-value whey proteins. Demand from sports nutrition, functional foods, clear beverages, and weight-management formats is pushing whey further up the dairy value chain.