Category: Ingredients
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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.
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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.