NestFresh: Reducing male chick culling through “Cheggy” technology in the egg industry

US-based NestFresh has adopted in-ovo sexing technology to reduce male chick culling, supporting animal welfare. Vice president Jasen Urena speaks to us about how they use non-invasive hyperspectral measurement to identify the...

Cano-ela: Leveraging oil-rich seeds for clean label ingredient innovation

Corben van de Pol from Cano-ela’s R&D Applications & Technical Sales discusses the start-up’s innovation strategy to enable the “next-generation of plant-based foods.” He emphasizes using natural ingredients and...

Ingredion: Tapping pea proteins for sustainable snacks and alt-dairy

Ingredion has partnered with Lantmännen to accelerate plant protein development, including investment in a pea protein isolate manufacturing facility in Sweden. Sue Bancroft, director, Healthful Solutions at Ingredion EMEA, tells...

Penn State: E-tongue unlocks AI to detect milk and juice quality, authenticity and freshness

Penn State scientists have developed an “electronic tongue” that employs sensors and AI to identify liquid samples like milk with different water content and various coffee blends. Corresponding author Saptarshi Das, professor of...

FiE 2024: Mane showcases multisensory confectionery experiences

Multi-sensory confectionery is putting a new twist on familiar flavors, with double-layered treats and cooling sensations in the spotlight. Corinne Yven, business development manager EMEA of confectionery, bakery and pharma,...

FiE 2024: Peanuts positioned as sustainable protein as regulation encourages early introduction to infants

Peanuts are appealing to on-the-go snackers for their plant-based and high-protein appeal. But they are also emerging in infant foods. Bret Keough, strategic sales manager at Golden Peanut, points out that early introduction to...