Category: Topics
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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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Researchers have automated broiler feeding analysis with high-speed machine vision. A study from São Paulo validated a YOLOv8-SAM pipeline that converts beak motion into live kinematic data, linking feed particle size to ingestion effort and opening a route toward digitally modelled poultry feeding.
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PSB has highlighted moisture separation systems for process gas streams. The range combines centrifugal and mesh-based designs aimed at removing liquid water and oil aerosols where compressed air and gas quality affect hygiene, utility performance, and product integrity.
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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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Thailand is rewriting food contact rules across packaging materials. Proposed changes would widen coverage to metals, glass, and paper-based formats while linking compliance more closely to Thai standards.
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Aston and Mondelēz are moving membrane science into confectionery R&D. Their new partnership will test filtration methods that use taste receptor proteins to capture aroma compounds or remove bitter notes during production, including potential high-cocoa chocolate applications.
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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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Hapman is highlighting a feeder for controlled ingredient dosing applications. Its PosiPortion system combines gravimetric or volumetric operation, flexible-wall hopper design, and quick-clean construction for food plants handling powders and granules.
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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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Sidel has launched a tunnel pasteuriser for beverage lines. The Swing Evo system combines counterflow thermal design with predictive control to reduce utility use while maintaining pasteurisation accuracy.