The new legislation bans the use of specific artificial food dyes and preservatives in school meals across West Virginia In a significant step toward improving public health, Governor Patrick Morrisey of West Virginia has signed House Bill 2354 into law. The new legislation bans the use of specific artificial food[Read More…]
Ingredients
Nestlé Germany plans to close its Neuss factory in mid-2026
Nestlé Germany has decided to relocate product manufacturing within Germany and to other European countries After an intensive review, it was decided to begin planning for the closure of the Neuss plant in mid-2026. The plant currently employs approximately 145 people, producing products such as Thomy oil, mayonnaise, and mustard[Read More…]
Bunge to sell European margarines and spreads business to Vandemoortele
With this agreement, Vandemoortele expects to acquire Bunge’s margarines and spreads business in Germany, Finland, Poland and Hungary, along with its spreads and margarine manufacturing sites Bunge has announced an agreement to sell its European margarines and spreads business to Vandemoortele, a leading family-owned food group in Europe with a[Read More…]
BASF Aroma Ingredients innovates two new Isobionics biotech flavour ingredients
Both new products will be presented for the first time at the FlavourTalk Raw Materials Exhibition 2025 Isobionics, a BASF Aroma Ingredients biotechnology brand, is launching two new natural ingredients on the flavour market. Isobionics Natural beta-Sinensal 20 and Isobionics Natural alpha-Humulene 90 are produced using an innovative cutting-edge fermentation process, making them a[Read More…]
Kerry’s vision for Pakistan building stronger innovative food market
Usman Younas, Country Manager of Kerry Pakistan Kerry’s expansion into Pakistan represents a significant milestone in the global flavour industry, emphasising the country’s potential as a key player in the international food market. This strategic move not only addresses local production needs but also paves the way for innovation, economic[Read More…]
Protein Industries Canada introduces new program to help Canadian companies
The $3 million program will support the development of new, or the reformulation of existing products, for the domestic market Protein Industries Canada is announcing a new program to help Canadian companies remain competitive in the wake of the ongoing uncertainty around trade with the US. The $3 million program[Read More…]
Aloe vera new secret ingredient in cultured meat
This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold A new study published in npj Science of Food presents a significant advancement in cultured meat production by utilising Aloe vera as a natural, scalable, and cost-effective scaffold. This research is[Read More…]
Tanmiah Food signs MoU with Griffith Foods
This collaboration aims to diversify Tanmiah Food Company’s product portfolio, expand regional distribution, and support the Kingdom’s Vision 2030 Saudi Arabia’s Tanmiah Food Company has announced the signing of a Memorandum of Understanding (MoU) with Griffith Foods, a global leader in product development and production specialising in customised food ingredient[Read More…]
Turkish dried fruits are known for their superior taste, high nutritional value, and stringent quality standards
Mustafa Kemalettin Eruygur, Consul General of Turkiye in Mumbai As India’s dried fruits and nuts market continues to expand, Turkiye, a global leader in this sector, is setting its sights on deeper engagement with Indian consumers and businesses. At MEWA India 2025, Turkish exporters are keen to showcase their products[Read More…]
ÄIO achieves scale production milestone with 10,000L batch of sustainable fats and oils
The company has achieved full end-to-end scale-up ÄIO, the pioneering biotech company developing sustainable fat and oil alternatives, has reached a groundbreaking milestone, scaling up its production to an industrial-level batch of 10,000 litres. This achievement marks the company’s biggest step forward yet, demonstrating the feasibility of large-scale fermentation-based fat[Read More…]