Category: Topics
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California Dairies’ powdered milk recall is widening downstream exposure risks. The FDA is tracking multiple recalls linked to bulk powdered milk and buttermilk used by manufacturers in snacks, powdered beverages, seasonings, and dairy products.
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IFF is moving vanilla innovation closer to crop origin conditions. The Madagascar centre combines analysis, extraction, flavour creation, and application development for dairy, bakery, confectionery, and wider food formulation work.
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Defra’s SPS timetable is pushing food law preparation forward now. UK food and drink manufacturers face potential changes across hygiene, additives, labelling, food contact materials, contaminants, and border processes under the planned UK–EU agreement.
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Diageo is expanding Irish brewing capacity around Guinness export demand. The Littleconnell investment adds lager, ale, Guinness, and Guinness 0.0 production capacity as global beer growth puts fresh pressure on brewing infrastructure.
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PMMI and FPSA have mapped US processing machinery demand. Their first joint report values the food and beverage machinery market at $6.2bn and highlights automation, sanitation, AI, and protein-led growth.
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Auburn researchers are linking meat date coding to microbial activity. The work uses machine learning to predict spoilage patterns in ground beef and reduce unnecessary waste from conservative sell-by dates.
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Warburtons’ Burnley fire has exposed bakery continuity pressures again. The blaze affected part of the site’s manufacturing operation, with production support expected from the company’s wider UK bakery network.
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Nestlé’s robusta research targets coffee supply resilience under climate pressure. Six selected varieties increased yields in Côte d’Ivoire trials while improving cup quality and reducing typical robusta bitterness.
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IMCD has expanded formulation support in Türkiye’s food sector regionally. The Istanbul technical centre brings application work closer to manufacturers across dairy, bakery, beverage, confectionery, meat, and savoury categories.
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Arla is reshaping protein bars around lighter textures and stability. Its AirBar concept uses Nutrilac PB-8420 to support stable aeration, processing performance, and shelf-life texture in high-protein snack formats.