International food stabiliser supplier, Hydrosol, has developed stabilising systems for ice cream producers to achieve the ideal consistency for their products.

Global biosolutions company, Novonesis, has launched Vertera Velvet, a liquid enzyme transforming the plant-based drinks experience with long-lasting foam, better texture, and superior stability – helping producers meet increasing consumer expectations.

Global ingredients company, IFF, has launched a new culture developed to transform the production of semi-hard cheeses. The company said Choozit Lift is a first-of-its-kind ingredient, which will provide significant sustainability and business benefits.

Global equipment provider, GEA, officially opened its New Food Application and Technology Centre (ATC) in Janesville, Wisconsin, on 17 July. The US$20 million facility is the company’s second global centre of excellence dedicated to alternative proteins and sustainable food solutions.

Global taste and nutrition company, Kerry Group, has released a new consumer perception study suggesting its scientifically-backed BC30 Probiotic contributed to a positive experience among users of GLP-1 (glucagon-like peptide-1) medications.

UNSW researchers are using plant proteins and food engineering to recreate the texture, melt and nutrition of traditional cheeses – without the cow.

What products are consumers looking for? Which trends promise attractive sales? From among the current Top Ten Trends listed by Innova Market Insights, Hydrosol has identified three promising focus areas for the meat industry: Ingredients and Beyond, Precision Wellness, and Climate Adaption.

Swiss-Dutch ingredients company, dsm-firmenich, has introduced a coagulant enzyme designed to transform cheese production – MaxirenEVO.

French cheese manufacturer, Bel Groupe, has partnered with an alternative protein biotech company, Standing Ovation, to introduce an innovative precision fermentation process enabling valorisation of dairy effluents such as whey into casein proteins.

Australian food scientists have reclassified dietary fibres – beyond just soluble and insoluble – to better guide nutritional decisions and drive health targeted food products.

Climate food-tech company, Brevel, has secured more than US$5 million in a seed extension up-round, bringing the total investment in the round to US$25 million. This investment injection allows it to accelerate its go-to-market strategy and develop microalgae proteins for multiple food and beverage applications.

Norwegian manufacturer of concentrated marine oils, Epax, has launched Epax Evolve 05 – the world’s first commercially available VLC-PUFA (very long chain polyunsaturated fatty acid) product.

Global ingredients company, IFF, is opening its 2800 square metre Citrus Innovation Center in Lakeland, Florida, in partnership with Florida Polytechnic University.

New research suggests converting the Australian dairy industry’s whey waste into a valuable food product is more feasible than many realise, with significant potential for industry-wide change.

Researchers at Australia’s Food and Beverage Accelerator (FaBA) have developed a toolkit to help manufacturers improve the texture of products to be more appealing to consumers. The Texture Library Toolkit can be used on any food product, while flavour and aroma toolkits can be developed for specific clients.

Microalgae protein start-up, Brevel, has partnered with Israel’s largest beverage company, The Central Bottling Company (CBC Group), to develop and commercialise functional beverages and dairy alternatives.