Category: Topics
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FPS widens utilities engineering reach through a new QES partnership. The deal adds ventilation, MEP, refrigeration, and process-piping design capability to its food processing portfolio.
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Lecta has moved its food packaging portfolio to no-PFAS-added status. The change spans packaging papers, labels, bags and barrier grades ahead of EU rules taking effect from 12 August 2026 on PFAS in food-contact packaging.
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Cleanability is becoming central to food equipment buying decisions today. As labour shortages and tighter sanitation demands reshape food production, hygienic design is moving from compliance detail to operational priority.
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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.