Givaudan has announced the 7th edition of its Chef’s Council, a global culinary initiative that brings together leading chefs and flavour scientists to develop new approaches to hot and spicy taste experiences. The event will take place in Mexico City from 23–27 March 2026.
Three Fraunhofer institutes are collaborating on a mobile gas chromatography sensor system designed to identify counterfeit food products directly at the point of inspection. The shoulder bag-sized device aims to enable non-specialists to perform rapid authenticity assessments without the need for laboratory analysis.
Researchers at the Chinese Academy of Sciences have developed a nanocellulose-based packaging film that combines high oxygen barrier properties with a built-in colour-change freshness indicator, offering a biodegradable alternative to multi-layer petrochemical packaging.
New Wave Biotech, a UK-based developer of AI-powered bioprocess simulation software, has announced a commercial partnership with Nurasa, the Singapore-based food innovation company owned by Temasek. The collaboration aims to help food-tech and ingredient companies move from laboratory development to commercial-scale manufacturing with reduced risk and faster timelines.
Businesses from across the grocery, hospitality, specialist retail and manufacturing sectors will meet in April at The UK Food & Drink Shows for three days of innovation, inspiration and networking.
Plant-based food colour supplier GNT has been awarded an EcoVadis Platinum medal, placing the company among the top 1% of businesses in the food manufacturing industry for sustainability performance. The recognition follows consecutive Silver and Gold medals in previous assessment periods.
The European Food Sure Summit returns to Amsterdam on 9-10 June 2026 for its 16th edition, bringing together food safety professionals, quality assurance specialists and manufacturing experts from across the continent. The two-day conference will be held at the Novotel Amsterdam City Hotel.
Researchers at the University of Minho have demonstrated that different purification techniques applied to red seaweed Porphyra dioica yield protein extracts with distinct physicochemical characteristics and functional properties, offering food manufacturers tailored options for novel product development.
Researchers have developed a method to characterise and compare global cuisines by analysing how ingredient types are combined in recipes. The approach achieved 95% accuracy in identifying cuisines from recipe samples, offering food scientists new tools for understanding culinary traditions, developing culturally appropriate products, and creating data-driven approaches to recipe adaptation and innovation.
The ProSweets Cologne 2026 event, from 1-4 February, offers a comprehensive platform to explore key future themes of the sweets and snacks sector and its supplier industry. Together with ISM Ingredients, which is being launched as an independent format for the first time in 2026 and which is almost completely fully-booked, ProSweets Cologne unites all […]
November 2025
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