Category: Topics
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AAK and Savor will develop carbon-derived fats for food production. Their two-year programme targets functional ingredients for bakery products and dairy alternatives.
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European regulators have reviewed antimicrobial resistance monitoring across food chains. The assessment examines sampling, laboratory testing, reporting, and consistency across national surveillance programmes.
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Trash has commercialised cacao pulp through a canned British beverage. The product creates an outlet for a perishable material usually retained within cocoa fermentation or discarded.
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European culture suppliers have strengthened guidance covering safety and labelling. The document addresses strain identification, microbial purity, analytical methods, production controls, and product information.
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Migros has centralised vacuum generation across six meat packaging lines. The Busch system is designed to improve process stability, energy efficiency, maintenance access, and working conditions.
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Six European associations have created a processing and packaging federation. EUROPAMA will coordinate industry positions on regulation, automation, sustainability, and manufacturing competitiveness.
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UK food bodies want stronger policy for food security planning. Their priorities link farming, manufacturing, retail, and hospitality resilience.
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RSSL is now expanding novel foods regulatory support across Europe. NFX UK has secured funding to scale its network.
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Melodea is targeting recyclable high barrier flexible food packaging formats. Barrier performance remains the conversion test for sensitive products.
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Testo Saveris is digitising temperature records for cook processes safely. The testo 195 automates HACCP evidence for professional kitchens.