FOOD DRINK & INNOVATIONS Magazine - JANUARY - 2026

In this issue

19 New CGMP ingredient has even lower ​​phenylalanine content 22 Asia’s New Sweet Standard: What Consumers Will Demand in 2026 23 Colors that connect: GNT reveals how brands can tap into consumer desire to Gather Together 24 Global Ghee Market Gathers Momentum on Health and Wellness Demand 26 THE BAKERY TRENDS THAT WILL DEFINE 2026 30 Antifreeze Proteins Market Set for Rapid Expansion Through 2034 31 Novonesis introduces Termamyl® Prime, a biosolution designed to boost brewers’ production efficiency and profitability 33 Poland dairy ‘Polmlek’ filling new ESL and Aseptic (low acid) dairy products and desserts in spouted pouches 34 How Metal Detection is Helping Frozen Food Producers Cut Waste and Boost Productivity 35 The new LEAK-MASTER® MAPMAX for inline leak testing 36 Vitsab® Unveils Freshtag® Time-Temperature Monitoring Device to Ensure Food Quality and Safety During Transit 37 Ishida Announces Acquisition of RobotGrader AB to Advance Protein Packing Automation 37 LewaPlus Online: Design software for ion exchange systems now browser-based 38 Beyond Energy Efficiency: Air-Saving Ejectors Drive Sustainability and Reduce Global Warming in Industry 40 NIR Spectroscopy in Food Processing: A Smart Tool for Quality and Authenticity 42 Markem-Imaje collaborates with Lynxeo on a sophisticated data management solution for cable coding 43 Asahi Group Japan pioneers first yeast-based LIKE MILK in Japan using SIG’s flexible aseptic carton filling technology 58 Sustainability and Decarbonisation of the Global Food Supply Chain