Category: Topics
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Eriez will launch its X8-SF Metal Detector at interpack 2026, extending its PrecisionGuard X8 inspection platform with a system aimed at variable food products, traceability, and processing consistency.
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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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JDE Peet’s and Airbus are using satellite imagery and AI to map coffee plantations across East Africa, creating an open geospatial dataset designed to support deforestation-free coffee sourcing and reduce risk across global coffee supply chains.
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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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2 Sisters Food Group is increasing the use of British-grown oilseed rape and beans in poultry feed, reducing imported soymeal exposure and adding a projected £50 million boost to UK agriculture.
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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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Global pork markets face renewed cost and logistics pressure. RaboResearch says geopolitical disruption, energy, feed, packaging, and trade uncertainty are expected to tighten margins through the second half of 2026.
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Fortifi Food Processing Solutions has agreed to acquire Bradford-based Deighton Manufacturing. The deal expands Fortifi’s forming, portioning, coating, frying, and modular processing capability across meat, fish, dairy, bakery, and prepared foods.
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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.