All Process design & scale-up articles
-
NewsTufts University launches innovation hub to scale emerging food technologies
Tufts University has launched a food innovation hub giving companies shared facilities to develop, test and scale emerging food technologies.
-
NewsArla warns skills gap threatens British food production
Eight in ten Arla farmers with vacancies struggle to find skilled applicants, raising concerns over Britain’s future food production workforce.
-
ArticleWhy food laboratories need analytical systems that deliver more than sensitivity
Can food laboratories increase sensitivity without compromising routine reliability, workflow efficiency or resource use? The LCMS-8065XE was designed to address these growing analytical demands.
-
ArticleSetting pass/fail criteria with GENESYS custom method application: Sports drink quality testing
How can beverage manufacturers catch concentration errors and contamination quickly? This study explores how UV-Visible spectroscopy and custom pass/fail criteria can support faster, straightforward quality checks.
-
NewsBezos Centre for Sustainable Protein launches accelerator to scale future food innovation
The equity-free accelerator links sustainable food ventures with manufacturers, pilot facilities and investors to accelerate commercial scale-up and market adoption.
-
WebinarLab Meets Line: How Leading Manufacturers Are Closing the Quality Data Gap
Discover how leading food manufacturers are combining trusted laboratory reference data with real-time process measurement to improve quality consistency, respond faster to process variation and build a more connected quality control strategy.
-
ReportWhat food manufacturers need from testing in 2026: smarter decisions, stronger assurance
As food businesses face faster risks, more complex products and growing demands for proof, testing is being asked to deliver more than routine evidence. The What food manufacturers need from testing in 2026 report examines how testing is evolving into a sharper tool for confidence, control and action.
-
NewsFSA issues new guidance for cell-cultivated food approvals
The four new guidance documents aim to cut approval delays and help UK cell-cultivated food businesses meet safety and hygiene rules.
-
ArticleWhy scaling food biotechnology is an engineering challenge, not just a scientific one
As fermentation and microbial production scale up, Food Manufacturing Technologies Europe President Ola Elmqvist explains why reliability, efficiency and economics – not biology alone – will determine commercial success.
-
NewsAustralia opens $17m food manufacturing innovation hub
The new Central Coast facility gives food and drink SMEs access to commercial-scale production, technical expertise and specialist growth support.
-
NewsHovis Bakeries launches as ABF completes landmark £75m deal
The new business will target bakery innovation, healthier ranges and distribution efficiencies as ABF seeks to reshape the UK bread market.
-
NewsUK food companies lead cage-free egg transition as global deadlines slip
The EggTrack 2025 report shows strong UK progress on cage-free sourcing, while missed deadlines expose gaps across global food supply chains.
-
NewsGEA consolidates biotechnology scale-up centre in Sarstedt
The €4 million centre will test precision fermentation and cell cultivation processes before food firms commit to industrial-scale production plans.
-
NewsNestlé to remove artificial colours from products globally by end of 2026
Nestlé will remove artificial colourings worldwide by end of 2026, as manufacturers face rising pressure to simplify recipes and reduce synthetic additives.
-
ArticleWhat 10 years of advancement mean for Process NIR reliability
Process NIR has a reputation problem. Not because the technology doesn’t work but because for many manufacturers, an earlier experience left a lasting impression.
-
NewsFSI launches AI research lab to accelerate sustainable protein development
Backed by a $2 million Bezos Earth Fund grant, Food System Innovations has launched an AI research lab to accelerate sustainable protein development through open-source tools.
-
ArticleRebuilding food from air: how Solar Foods is scaling a new production system
Solar Foods is pioneering a new way to produce protein using energy, microbiology and gas fermentation instead of agriculture. New Food Deputy Editor Ben Cornwell speaks to Dr Juha-Pekka Pitkänen about the technical, regulatory and industrial challenges of scaling this novel food technology.
-
NewsNPM reforms could drive costs 50 times above government estimates
Oxford Economics finds proposed Nutrient Profiling Model reforms could impose multimillion-pound costs and reduce the availability of some healthier food options.
-
NewsDanone to acquire MADE Group to accelerate APAC nutrition growth
Danone will acquire Australia’s MADE Group and take full control of its dairy venture, boosting its healthy nutrition business across APAC.
-
NewsWaitrose becomes first supermarket to offer British samphire year-round
Waitrose and Westlands achieve year-round British samphire production using hydroponic technology, extending domestic supply beyond the traditional summer season.