Innovation pushes boundaries and, at times, returns to the beginning. For thousands of years, we have used biology to craft our rich tapestry of food and beverage traditions. Today, Noma reimagines cuisine through fermentation, foraging, and insatiable curiosity, while Novonesis is leading the era of biosolutions by leveraging the power of microbiology with science. 

Now, they’re uniting the world’s most influential chefs with the world’s leading scientists to take breakthroughs from lab benches and test kitchens to dining tables around the globe.  

At the intersection of biology, science, and food innovation, the partnership will work to scale deliciousness and inspire consumers and producers to think differently about what food can be. This also involves exploring the potential of biosolutions in the development of new products within the Noma Projects line.

“We need to inspire the world to eat in new ways, and I believe that flavor is the change factor for this. Deliciousness is our superpower at Noma, and in partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavors and bring them to people’s homes around the world.”

says René Redzepi, Founder and Co-Owner of Noma.

The collaboration between Noma and Novonesis brings together two global leaders in fermentation. Novonesis has over 100 years of fermentation experience and applies the science in its work with the world’s leading food companies. Noma uses fermentation to develop new flavors in entirely new ways. “Without fermentation, Noma would be a very limited version of itself,” René Redzepi says.

The two also share a deep local approach, where origin and community shape every bite. Noma is famous for rediscovering local ingredients, while Novonesis works with customers to meet local taste profiles and preferences by using biosolutions to adjust sweetness, umami, and bitterness in food and beverage products.

“What it means to be delicious varies by location. That’s why we have local labs all over the world. By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavorful, and better for the planet.” 

says Andrew Taylor, Executive Vice President of Food & Beverage Biosolutions at Novonesis.

To address some of the challenges faced by the global food industry, the partnership combines Noma’s creativity with Novonesis’ expertise in harnessing the power of microbiology with science. Together they will explore new flavors, textures, and nutritional profiles and find smarter ways to make better use of local ingredients.

The first products, demonstrating the partnership’s potential, will be co-developed especially for Gulfood Manufacturing in Dubai from 4-6 November.

DUBAI – October 20th, 2025: The Middle East has become a magnet for investment, talent and technology as it redefines the geography of global food production. As supply chains recalibrate in the wake of geopolitical and economic shifts, manufacturers are moving operations closer to the UAE and wider GCC, drawn by its unmatched logistics infrastructure, open trade routes and advanced industrial policies. With Dubai ranked the world’s number 1 destination for global foreign investment projects, Gulfood Manufacturing stands at the crossroads of this economic shift, catalysing the next wave of food manufacturing growth across MENA, South Asia and Africa. Fuelling this transformation is the region’s leadership in artificial intelligence adoption, growing at an impressive rate of 43.65% CAGR through 2033, MENA is fast becoming the engine room of AI-driven industrialisation.

With record-breaking 32% show growth from 2024, Gulfood Manufacturing 2025 returns to the Dubai World Trade Centre from 4–6 November, marking its largest and most globally diverse edition to date. Driven by surging international demand and the rapid evolution of manufacturing technologies, the event unites 2,500 exhibitors from 79 countries across 21 halls, encompassing the full spectrum of the production value chain — Ingredients, Processing, Packaging, Supply Chain Solutions and Control & Automation.

Anchored by 90% participation from the world’s leading food manufacturing brands including Chocolake, IMCD, Multivac Middle East FZE and SIG and complemented by a wave of bold new innovators, the show embodies Dubai’s rise as the global epicentre of food innovation, investment and industrial transformation. This rapid expansion mirrors the region’s investment momentum: across the GCC, governments have pledged over $3.8 billion into food technology and agri-innovation to fortify local processing and food security, while the global food processing machinery market is set to grow by $21.69 billion by 20293, driven by AI-powered automation and APAC investment flows.

Commenting on the show’s significance, Mark Napier, Vice President Exhibitions Department, Dubai World Trace Centre said, “Dubai stands at the perfect inflection point for global industrial transformation. Under Operation 300bn and the UAE leading AI adoption in manufacturing, the nation is powering a new wave of advanced, intelligent production. As the world’s industries realign toward technology-driven efficiency and sustainability, Dubai’s strategic position, infrastructure and policy vision make it the natural focal point for change. Gulfood Manufacturing sits at the heart of this evolution, its exponential growth reflects the region’s role as the hub of AI-driven industrialisation.”

The Destination for Industry-Defining Innovation

Global industry leaders consistently choose Gulfood Manufacturing as the stage to unveil their most significant, industry-defining innovations, a testament to the show’s scale and influence.

In the ingredients sector, powerhouse names including ADM International, Brenntag, dsm-firmenich, FSL, Ingredion, Kerry MENAT DMCC, Robertet Middle East, Symrise and Tate & Lyle are propelling exponential growth at Gulfood Manufacturing 2025. The 11th edition will unveil a treasure trove of trends such as, breakthroughs in biotech-derived actives, precision fermentation, AI-powered flavour mapping and next-generation stabiliser systems, marking the global shift toward health-conscious, sustainable consumption.

Across processing and packaging, pioneers such as Heat & Control, Husky, Ishida, KHS, Krones AG, Middleby Middle East FZE, Rieckermann GmbH, Sidel and TNA Solutions are redefining smart manufacturing. Expect breakthroughs in IoT-enabled sensors, AI vision systems reducing waste by up to 25%, modular machinery, and eco-engineered packaging solutions that bring efficiency, intelligence, and sustainability to every layer of production.

Sean Sims, Global Vice President, Automation and Solutions, Tetra Pak said “Gulfood Manufacturing is a cornerstone event for us — it’s where we connect with the industry’s most forward-thinking partners and showcase how Tetra Pak is shaping the future of food manufacturing. This year, we’re proud to launch our new global portfolio of advanced automation and digital solutions that accelerate AI readiness in smart factories. These innovations will help producers across the Middle East and beyond digitalise operations, optimise resources, and drive sustainable growth.”

The FoodTech Summit: The Ultimate Global Think Tank

At the heart of this year’s agenda, the FoodTech Summit will host a 50% increase in new speakers including Mars, Titan Capital, Unilever and Hive Capital, alongside other visionary futurists, technologists, policymakers, and innovators exploring the next frontier of industrial food. Discussions will span tech for cold chain integrity in emerging markets, the future of food-tech funding, and whether alternate proteins truly represent the next evolution in global nutrition.

Renowned digital futurist, Mark Minevich, will explore how intelligent, self-adapting systems are transforming production including living supply chains, superhuman safety, zero-waste efficiency and AI-driven food sovereignty. Together, these sessions cement the Summit’s position as the ultimate global think tank, combining connections and knowledge to pave the way for the next wave of industrial revolution.

For more information on Gulfood Manufacturing 2025, and to register, please visit: https://gulfoodmanufacturing.com/

Food robotics involves the application of robotic systems to various processes within the food industry, encompassing tasks from food processing and packaging to serving and preparation. These robots are designed to automate repetitive tasks, enhance efficiency, reduce operational costs, and improve the precision and hygiene of food handling. The Food Robotics market is expanding as industries seek innovative solutions to streamline production, address labor shortages, and meet stringent safety regulations.

According to a recent report by Market.us, the Global Food Robotics Market is expected to reach approximately USD 8.9 Billion by 2033, ascending from USD 3.0 Billion in 2023, at a compound annual growth rate (CAGR) of 11.5% during the forecast period from 2024 to 2033.

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Over the past decade, advancements in machinery and automation have provided manufacturers with a wealth of data about their operations. Unfortunately, their understanding of the meaning and usefulness of that information has lagged behind their ability to collect it. How we segment and parse data, and how we mine it for patterns that teach us new lessons about the future of our operations, depends on how well we understand the real value of what we have.

Many companies have explored data analytics through big datasets, but few have developed the insights they expected from these assets. From my view leading a company that provides automation solutions for the food industry, the missing link is a clear connection between the use of data and the ways to make incisive business decisions.

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FloVision Solutions, an AI startup specializing in yield and quality analytics for protein production, has secured $8.7 million in Series A funding. The round was led by Insight Partners, with participation from Serra Ventures, SOSV, and Rockstart.

FloVision’s AI-powered tools enable food processors to measure yield, monitor quality, and enhance labor performance in real-time. Compact sensors are attached to conveyor belts and workstations, scanning each product as it moves. This technology enables processors to analyze yield and quality on a per-piece basis, instantly detecting defects, misgrades, and foreign materials, and triggering alerts for on-the-spot sorting or rejection.

Data collected is consolidated into a centralized dashboard, enabling supervisors to identify trends and inform more informed decision-making. Since its launch in 2020, FloVision has processed over 23.2 million kilograms (51.1 million pounds) of food in leading plants across various regions. Customers have improved their yield by up to 1.5% and reported a return on investment of up to 15 times by reducing waste and making faster, data-driven decisions.

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With clients in frozen fries and vegetable processing, the Belgian start-up Polysense eyes a more sustainable and profitable future through AI.

Polysense, a rapidly growing Belgian technology start-up, has announced the successful closure of a €2 million seed funding round aimed at accelerating its mission to transform the European food industry using artificial intelligence. The company, which specializes in AI-driven solutions for food production optimization, intends to use the capital injection to scale its market presence and enhance its suite of innovations focused on waste reduction and process efficiency.

“Food manufacturers are literally throwing away their profit margins,” says Yarne De Munck, CEO and co-founder of Polysense. “Polysense ensures they regain their grip on the variability in resources, seasons, and environment. That’s how they can get the most out of their process.”Disrupting an Industry with Data

Founded in 2022 by De Munck, Lucas Van Dijck (CTO), and Jarne Bogaert (COO), Polysense has built a reputation for helping large-scale food processors optimize operations through advanced AI and computer vision. Its intelligent systems are already in use by well-known industry players such as Agristo (a leading European frozen French fry producer), Roger & Roger (makers of Croky crisps), Coroos (Dutch vegetable processor), ChocDecor, and Poppies Bakeries.

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The UAE is positioning itself as a global hub for advanced, diversified manufacturing, backed by world-class infrastructure, integrated logistics, and a pro-investment regulatory environment. These factors are attracting local and international companies to establish production operations across the country.

Manufacturing is a national priority, playing a key role in economic diversification. In Dubai alone, the value of the sector was Dh28.3 billion in the first nine months of 2024, according to Dubai Media Office.

The recently concluded Make it in the Emirates event, hosted by the Ministry of Industry and Advanced Technology (MoIAT), further reinforced the UAE’s industrial ambitions, drawing in new industrial projects worth more than Dh11 billion.

From food production to high-tech manufacturing, entrepreneurs are launching facilities across the country that aim to reduce import dependence, support local employment, and raise the global profile of the Made in UAE label.

F&B innovation

The UAE’s food and beverage sector is playing a prominent role in the country’s industrial strategy. Camelicious has become a standout example of home-grown innovation. The company produces its camel milk products entirely within the UAE and exports to more than 30 countries.

“Producing camel milk products entirely within the UAE offers distinct advantages,” says a spokesperson from Camelicious.

Major change could be in store for the food manufacturing industry this year.

Regulators are more closely watching over the industry, including the new federal traceability rule and the Food and Drug Administration’s move this month to ban red food dye No. 3. At the same time, heightened tariffs could also impact food manufacturers’ and their supply chains, pushing them to diversify suppliers and localize when possible. 

Read on for some of this year’s biggest manufacturing trends, including how companies are navigating both the challenges and opportunities on the horizon in the months ahead. 

Increased attention to food safety

“Food safety and traceability have become urgent priorities after several high-profile contamination cases, particularly the recent outbreaks at McDonald’s and Boar’s Head,” said Stephen Dyke, principal solutions consultant manager at FourKites, working with brands like Coca-Cola and Kraft Heinz.

Dyke said these incidents are pushing food and beverage manufacturers to implement more rigorous monitoring systems and supplier audits.

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General Mills announced Monday that it would roll out a new line of fresh pet food under its Blue Buffalo brand, as well as introduce a newly acquired company to the U.S. market.

The Blue Buffalo “Love Made Fresh” portfolio would feature a range of formats and recipes and work either as a standalone food or a complement to dry dog food. General Mills officials noted that the fresh pet food segment is a $3 billion market, and that the launch would make Blue Buffalo the largest U.S. pet food brand to offer dry, wet and fresh food.

In addition, the company announced a partnership with pet care retailer PetSmart to bring Edgard & Cooper, the European pet food brand acquired early last year, to the U.S. That launch will span dry and wet food, as well as pet treats.

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Researchers from the Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP), both in the state of São Paulo, Brazil, in collaboration with scientists from the Fraunhofer IVV Institute in Germany, have developed a food product made from sunflower flour that can be used as a meat substitute.

The ingredient is obtained by extracting oil from the seeds of the plant. In order for it to be consumed by humans, the husks and phenolic compounds from the grains must be removed before processing. These substances give the flour a dark color and reduce its digestibility.

The next step was to prepare two formulations of meat alternatives. The first incorporated flour from roasted grains, and the second used textured sunflower protein. Both were enriched with tomato powder, spices, and a mixture of sunflower, olive and linseed oils.

The patties were shaped into mini-burgers and baked. They then underwent sensory and physicochemical evaluations. The analysis results showed that the textured protein version had superior consistency, as well as high levels of protein and health-boosting fats, such as monounsaturated fatty acids. Additionally, the textured protein option had a significant mineral content, particularly of iron, zinc, magnesium, and manganese at 49%, 68%, 95% and 89% of the recommended daily intake, respectively.

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