Döhler presented its portfolio of natural ingredients, ingredient systems and integrated solutions for functional nutrition and nutraceuticals at Vitafoods Europe 2026.
As demand for healthier products continues to grow, consumers increasingly expect solutions that support mental and physical wellbeing while delivering great taste and convenience. Consequently, the food and nutraceutical industries are increasingly focusing on providing better nutrition by combining proven health benefits with appealing sensory experiences.
Powered by science, technology and consumer insights, Döhler translates these requirements into innovation-led, market-ready concepts. By combining Nutritional Excellence with Multi-Sensory Experience, Döhler supports customers in developing winning products.
At Vitafoods, Döhler showcased ingredient solutions across key growth areas in functional nutrition, supported by the Döhler Natural SuperHEROES®, the protein portfolio and the customised taste modulation system MultiSense®:
Health & Wellness Concepts: Solutions targeting key consumer needs such as mental wellbeing, gut health, weight management, immunity, performance, recovery and hydration – delivered through application concepts including supplement powder blends, holistic health syrups, GLP-1 meal drinks, functional drops and plant-based sports nutrition formats such as drinks, bars and powders
Functional Ingredients & Blends: A comprehensive portfolio including proteins, prebiotic fibres, postbiotics, botanicals and cereals, nuts & pulses, complemented by functional blends for performance nutrition and advanced taste modulation technologies
Archaea Active™ unlocks a new class of bioactive ingredients – naturally stable, clean-label, and derived from Earth’s most resilient organisms.
ArchaeaLife, LLC, a biotechnology venture pioneering the use of archaea-fermented biowater, announced the expansion of its platform into food and beverage applications. Drawing on a class of ancient microorganisms, the company has developed a proprietary fermentation process that imbues water itself with a spectrum of bioactive compounds – creating a functional ingredient substrate unlike anything currently available to formulators.
The Archaea Active™ platform generates structured water enriched with novel metabolites, enzymes, and biofilm-derived compounds that exhibit broad functional activity. In food and beverage contexts, this translates to a versatile ingredient that can serve simultaneously as a processing aid, a natural preservative enhancer, a fermentation accelerant, and a source of bioactive nutritional compounds – all within a single, water-miscible input.
Key food & beverage applications
Functional Beverages: Archaea Active™ serves as a base ingredient delivering archaeal metabolites linked to cellular hydration optimisation, electrolyte balance, and gut-microbiome modulation – supporting the growing market for evidence-based wellness drinks.
Fermentation Enhancement: The archaea-conditioned substrate accelerates and diversifies microbial fermentation in applications ranging from kombucha and kefir to sourdough and cultured dairy, improving yield consistency and flavour complexity.
Natural Preservation: Archaea-derived antimicrobial compounds incorporated via the biowater matrix extend shelf life in clean-label formulations without synthetic additives – directly addressing regulatory and consumer pressure for transparency.
Ingredient Stability: Extremophile-origin bioactive compounds demonstrate exceptional thermal and pH stability, retaining functional activity through pasteurisation, retort, and high-pressure processing conditions where conventional bioactives degrade.
About ArchaeaLife, LLC ArchaeaLife, LLC is a biotechnology company developing commercial applications for Archaea Active™ across six bioscience verticals: human health, pharmaceuticals, agriculture, food science, environmental biotechnology, and diagnostics. The company’s proprietary fermentation platform converts water into a structured, bioactive substrate using extremophile archaea cultivated under controlled conditions. ArchaeaLife, LLC’s technology represents a convergence of water science, microbiology, and metabolomics with broad commercial implications.
New research reveals that 100 % orange juice provides a slower, more controlled rise in blood sugars than sugar sweetened drinks, challenging assumptions that all sugary drinks lead to similar blood sugar “spikes”.
The randomised controlled cross-over trial, published in the peer-reviewed journal Food & Function, involved 25 healthy young men who consumed four different drinks on separate days: 100 % orange juice, a 50 % orange juice drink with added sugars, a sugar-sweetened water drink and a pure glucose drink.
Researchers observed that, while pure orange juice and sugar-sweetened drinks can have the same overall sugar content, the body processes natural and added sugars differently thanks to the food structure.
100 % orange juice produced a slower rise – and lower “spike” – in blood sugars compared with the sugar-sweetened drinks – which were matched exactly to the balance of sugars in natural orange juice. While the rise and fall in blood sugars eventually evened out over two hours, the natural sugars from orange juice entered the bloodstream more gradually. This steadier absorption may help explain why some people experience a gradual feeling of energy after drinking 100 % orange juice, compared with the sharper “spike and dip” sometimes associated with sugar sweetened drinks.
Scientists think the difference comes down to structure. While soft drinks generally deliver sugar in isolation, 100 % orange juice contains what is known as a “fruit matrix” — the natural mix of tiny fibre fragments, plant bioactives, vitamins and minerals found in oranges and other whole fruit. This structure appears to moderate how quickly sugar enters the bloodstream.
Lead researcher, Professor Francisco A. Tomás-Barberán, of the Spanish National Research Council (CSIC), explained: “People often assume that because fruit juice contains natural sugars from the fruit, it must act in the same way as a sugary soft drink. Our findings clearly show this is not the case. “When sugars are consumed within the natural fruit matrix of 100 % orange juice, absorption is slower and the early blood glucose peak is lower. Food structure matters. “Although public health guidance often groups all “free sugars” together, our study demonstrates that sugars naturally present in fruit juice do not produce the same metabolic response as exactly the same sugars added to drinks.”
The concept of blood sugar spikes has become a hot topic, with influencers and some health commentators urging people to avoid rapid glucose rises.
Award-winning dietitian Dr. Carrie Ruxton commented: “People are now so worried about ‘sugar spikes’ that some are using wearable technologies, like glucose monitors, to test their reaction to different foods and drinks. While I don’t think this is helpful unless recommended by a doctor, it’s reassuring to know that 100 % orange juice is better for blood glucose control than other types of sweet drinks. “Even with the same overall sugars, the natural fruit matrix of 100 % orange juice slows down absorption creating a more gradual rise in blood glucose levels. That could mean more sustained energy levels after your morning glass juice. The fruit matrix in 100 % juices also delivers vitamin C for immune function and skin, potassium for blood pressure and a range of fruit bioactives for mental function and cardiovascular health”.
The open-access study is available to view in full.
As the Milano Cortina 2026 Winter Olympics continue, a study highlights that cloudy apple juice can be a simple, effective recovery drink for those training or competing in cold, high-intensity environments.
The peer-reviewed study, published in the international journal Nutrients, found that while added sugars can have a negative impact on the intestinal barrier after exercise, the naturally occurring sugars and polyphenols (plant compounds) found in fruit juice seem to support a more balanced recovery.
These findings are particularly relevant for winter sports athletes, where cold weather can put extra stress on the body, affecting muscles, gut health, and immune function.
While it’s common to reach for a sugary sports drink during or after exercise, scientists have known for some time that added sugars can cause problems with the intestinal barrier – a critical part of our immune defence. A leaky intestinal barrier can lead to harmful bacteria crossing from the gut into the blood, which stimulates inflammation. This, then, increases the risk of overtraining syndrome and metabolic conditions such as endotoxemia, where the body has a toxic reaction to bacteria.
The study, led by Prof Dr Dr Patrick Diel, was set up to find out whether fruit juices caused the same inflammatory effect as sugar-sweetened drinks.
The researchers looked at the gut health of athletes before and after an ultramarathon. They compared the impact of drinking diluted cloudy apple juice with a test drink that mimicked a typical sugary sports drink. This contained identical amounts of sugar but not the polyphenols and other fruit complexes naturally found in juice.
The researchers found that, while both exercise and sugars can disrupt the intestinal barrier, the natural compounds found in fruit juice eased these effects*. Athletes who drank the cloudy apple juice after the race recovered their intestinal barrier function more quickly than those who drank the sugar-sweetened test drink1.
Another part of the study on amateur athletes found that drinking diluted cloudy apple juice after running influenced a protein called CD14, suggesting that the juice supported the body’s immune system.1 Furthermore, the study showed that athletes who drank fruit juice reduced their stress markers more quickly compared with those who drank the sugar-sweetened test drink.
Award-winning dietitian, Dr Carrie Ruxton, said: “For those training in cold weather or feeling inspired by the Winter Olympics, our bodies need healthy carbohydrates to recover properly after exercise, particularly in harsher conditions. In light of these findings, I would encourage athletes, fitness enthusiasts, and casual gym-goers to add around 150 ml of cloudy apple juice to their sports bottle and top it up with tap water for a low-cost and effective sports drink. Not only will this mixture keep us hydrated, but it also provides energy-giving natural sugars and polyphenols to promote optimal recovery.”
As with any dietary change, it is important to drink juice in moderation and as part of a balanced diet. However, these studies suggest that when it comes to supporting the body after a winter Olympic-inspired workout, cloudy apple juice is the perfect health hack.
1Valder, S. et al. Effect of Sugar- and Polyphenol-Rich, Diluted Cloudy Apple Juice on the Intestinal Barrier after Moderate Endurance Exercise and in Ultra-Marathon Runners. Nutrients 2024, 16, 1353. https://doi.org/10.3390/nu16091353
As the festive season approaches, new research reveals a major shift in how young adults plan to navigate the most indulgent time of the year – with many swapping late-night excess for drinks with health benefits and wellness-first habits.
A new survey shows that Gen Z are increasingly prioritising their health over festive partying. More than half (52 %) of those aged between 18 and 24 say they plan to drink less alcohol than usual over the holidays specifically to stay healthier, compared to less than a third (30%) of baby boomers, signalling a shift from previous generations’ behaviour.
Instead of opting for festive tipples, younger generations are turning to functional and non-alcoholic drinks (55 %), favouring options enriched with the vitamins and minerals their body needs to stay hydrated (66 %).
Younger adults are also embracing new health-focused habits in the run-up to Christmas. Half of Gen Z are more likely to try new wellness trends during the festive build-up, from the 12-3-30 treadmill workout to structured challenges like 75 Hard.
But despite their best intentions, many admit the season still takes a toll. Over half of 18–24-year-olds (53 %) struggle to maintain a healthy lifestyle during December, citing rich food, social plans, and disrupted routines.
Despite drinking less overall, the reality of December socials still hits hard as 42 % of 18-24-year-olds expect to take at least one day off work due to a hangover.
For those looking to balance out the indulgence during the festive period, leading nutritionist Dr Carrie Ruxton shares three healthy swaps.
Non-alcoholic drinks with a functional twist: “If you want to switch out a glass of fizz for something alcohol-free, try mixing orange juice with sparkling water and fresh herbs, such as Rosemary sprigs or Mint leaves. Rich in essential nutrients like vitamin C, folate and potassium, which support energy and immune function — 100 % orange juice is perfect for keeping up with busy festive schedules.”
Smarter post-workout recovery: “During the winter months, post-workout recovery should include both hydration and nutrition. A combination of fast-digesting carbs (like a banana or honey) and protein (such as a protein shake or a small meal) is ideal for replenishing glycogen stores and promoting muscle recovery. Adding a pinch of salt to your post-workout meal can help with electrolyte balance.”
Gentle hangover-morning nourishment: “While there’s no miracle hangover cure, focus on food and drinks that help to replenish the body. A balanced breakfast with wholegrains and fruit are simple ways to ease back into the day.”
A daily glass of pure juice could be the most effective way to ensure you get enough vitamin C from your diet, new research suggests.
The latest study, published in the journal Nutrients, found that drinking 100 % fruit and vegetable juice results in the body absorbing higher levels of vitamin C compared with taking a vitamin C supplement or eating the whole fruits and vegetables.
In a randomised clinical trial, university researchers from South Korea compared vitamin C levels in the blood after participants consumed equivalent doses of vitamin C (102 mg) from three sources: a tablet; chopped tomatoes, peppers, and mandarin oranges; and a juice made from these same fruits and vegetables.
The juice was found to deliver the highest vitamin C levels to the bloodstream, a result attributed to the juice matrix enhancing the vitamin C’s availability for absorption.
The “juice matrix” refers to the way the components of fruit juice – such as polyphenols, vitamins and minerals in solution – work together to make vitamin C easier for the body to absorb.
Vitamin C is a crucial water-soluble compound that supports essential physiological processes. While most animals can synthesise vitamin C internally, humans and a few other mammals must obtain it through dietary sources due to a genetic mutation.
Vitamin C is essential for breaking down nutrients like tyrosine, folic acid, and tryptophan. It also helps your body produce collagen, supports your immune system, and acts as a powerful antioxidant.
Lead researcher, Dr Mijoo Choi, said: “The juice matrix appears to facilitate better absorption of vitamin C, making it a practical choice for those looking to optimise their intake.”
Award winning dietitian and public health nutritionist, Dr Frankie Phillips, added: “With winter flu season approaching, it’s especially important to make sure you’re getting enough vitamin C into your body to support your immune system. This new study emphasises how a simple glass of fruit juice is an excellent way to maximise absorption of vitamin C. A daily glass of orange juice provides more than 80 % of the European recommendation and is a nutritious start to the day.”
GEA is supporting hands-on training at Geisenheim University with process technology specifically designed for research and teaching. For the newly opened Beverage Technology Center (GTZ), the engineering group supplied a multipurpose plant that replicates industrial beverage processes on a small scale – flexible in use, broadly applicable, and designed to support both teaching and applied research.
GEA technology makes processes visible and understandable
GEA’s pilot-scale solution combines industrial process standards with didactic accessibility. It consists of a flash pasteurizer, a cleaning-in-place (CIP) and sterilisation-in-place (SIP) system, a carbonator, an automated interconnection matrix, and a separator suitable for fruit juice, beer, and wine applications. All components are skid-mounted, with an integrated maintenance walkway for optimal access – a setup specifically adapted to the demands of university-based operations.
“Students should learn how processes work – and how to design them,” says Astrid Heller, project manager at GEA and expert for non-alcoholic beverage processing. “With this setup, they can modify process sequences, understand control points, and at the same time gain insights into the hygiene and efficiency standards of industrial production.”
The automated interconnection matrix allows specific process steps to be switched on or off, enabling students and faculty to construct, modify, and analyze entire process chains. This flexibility enables a learning experience that goes far beyond conventional training models.
“Our students not only experience real industrial automation here, but also develop a deep understanding of the logic and structure of modern beverage production – from pasteurisation to filling,” explains Michael Ludwig, head of the GTZ at Geisenheim University. “We aim to train the people who will move the industry forward – in production, innovation, and product development.”
Transfer platform for academia, research, and industry
The GTZ is designed as an open center for technology and knowledge transfer. In addition to university students, the infrastructure is also used by collaborating research institutes, industrial partners, and – via Germany’s federal vocational class for fruit juice technology – even vocational school programs. Continuing education courses, technical workshops, and joint pilot projects help ensure that knowledge transfer is active and ongoing. With this approach, the GTZ strengthens Geisenheim’s position as one of Germany’s leading centers for beverage education and applied development – both alcoholic and non-alcoholic.
GEA was involved early in the project’s system planning. Even before construction began, requirements related to utilities, automation, and process integration were jointly defined – a model for successful collaboration between academia and industry.
Pilot-scale systems: a growing strategic area
For GEA, the Geisenheim project exemplifies a growing application field: scaled-down process lines for research, education, and product development. The combination of industrial-grade automation, didactic accessibility, and flexible multipurpose design makes these systems increasingly relevant – not only at universities, but also in pilot labs and innovation hubs across the beverage industry.
New research shows that drinking 100 % fruit juice can enhance diet quality by providing essential nutrients like potassium, calcium, and vitamin C without added sugars
100 % fruit juice offers an accessible, affordable way to obtain vital nutrients, complementing whole fruit intake without replacing it
The study highlights the need for future dietary guidelines to consider economic access to healthy foods
If you sip a daily glass of 100 % fruit juice, you’re already on your way to having a healthier diet. That’s the conclusion of a new international study which revealed that people who drink fruit juice are more likely to achieve nutrition goals and score better for overall diet healthiness.
Conducted by experts from MS-Nutrition in France and the University of Washington, the research found that 100 % fruit juice provides essential vitamins and minerals without the added sugars or sweeteners found in many other drinks. Analysing data on more than 4000 participants from the National Health and Nutrition Examination Survey between 2017 and 2023, the study found that people who consume 100 % juice regularly tend to have healthier, more nutrient-rich diets.
Their meals contained higher levels of potassium, calcium, and vitamin C, while being lower in added sugars. Despite worries about calorie intakes, most people consume 100 % juice in moderation, well within the recommended limits set for balanced diets.
Writing in the journal, co-author Professor Adam Drewnowski from the University of Washington, said: “The diets of 100 % juice consumers were higher not only in total fruit but also in total vegetables, greens and beans, total fruits, whole fruits, whole grains, dairy, protein, and seafood and plant proteins. Significantly, diets of 100 % juice consumers were lower in added sugar, saturated fat, and sodium. That would suggest that 100 % fruit juice consumption is a marker or an indicator of healthier diets.”
Award-winning dietician Dr Carrie Ruxton, added: “These findings are encouraging and show that fruit juice doesn’t replace fruit in the diet, but complements it. Incorporating a glass of 100 % fruit juice into your daily routine is a simple yet effective way to improve nutrient intakes and support a healthier, more balanced diet. For those in lower-income groups, 100 % fruit juice can be an affordable way to access vital nutrients”.
A groundbreaking new clinical trial reveals that people with type 2 diabetes can enjoy a glass of 100 % orange juice at breakfast without adversely affecting blood sugar levels.
The study, published in the international journal Nutrition and Diabetes, compares the effects of consuming whole oranges and fruit juice on blood sugar levels and insulin response, with surprising results.
Type 2 diabetes is a growing global health issue, affecting nearly 4.6 million people in the UK alone, with an estimated 1.3 million more potentially undiagnosed, according to Diabetes UK. Lifestyle factors, especially diet, play a critical role in managing and preventing this condition.
Conducted by scientists at the University of Hasselt in Belgium, the study involved normal-to-overweight adults with well-controlled type 2 diabetes. Participants consumed a standard high-carbohydrate breakfast on three separate occasions, each time paired with either whole orange pieces, a 250 ml glass of 100 % orange juice, or an orange-flavoured drink with added sugars.
Blood glucose and insulin levels were measured over four hours following each meal.
Lead researcher Dr. Kenneth Verboven explained: “We believed that the lowest blood glucose levels would be seen when someone ate fruit with breakfast while orange juice and a sugary drink would cause higher glucose levels. In fact, there were no differences. We think this was because most of the rise in blood glucose and insulin came from the bread eaten at our standard carbohydrate rich breakfast. The small amounts of sugars from the fruit or drinks were inconsequential.
“This doesn’t mean we recommend that people with diabetes should have drinks with added sugars at breakfast as these typically have no nutritional benefit. However, 100% orange juice is different as the sugars come directly from the fruit and it contains similar vitamins, minerals and bioactives to whole oranges. While fruit remains the healthiest addition to breakfast as it contains some fibre, a small daily glass of 100% fruit juice is a convenient alternative when fruit isn’t an option”.
A recent study from Ipsos commissioned by Swedish food tech company Picadeli found 86 % of Britain’s Gen Z adults fail to meet WHO guidelines for fruit and vegetable intake — incorporating a daily glass of 100 % fruit juice can help bridge this gap.
Pure orange juice and other 100 % fruit juices are classified as minimally processed, containing no added sugars, flavourings, or preservatives under both EU and UK law. Just one glass of orange juice provides over 80 % of the daily recommended intake of vitamin C, an essential nutrient that supports immunity and skin health.
Dr. Carrie Ruxton, award-winning nutritionist, commented: “With fruit intake alarmingly low across Europe, adding a small daily glass of fruit juice into your diet can be an easy way to make sure you consume important nutrients and vitamins. This study shows that you don’t need to avoid fruit juice if you have well-controlled diabetes and can instead benefit from the vitamins and minerals. Choosing a high fibre breakfast, such as oats or bran flakes, is a good way to help limit those blood sugar spikes”.
With its ambitious climate protection strategy, the KHS Group is steadily driving the reduction in its carbon emissions. One key milestone here is its recent validation by the Science-Based Targets initiative (SBTi). On this basis, the company is now implementing specific measures to cut emissions.
Following confirmation by the SBTi of the climate goals it shares with parent company Salzgitter AG, the Dortmund systems supplier has set itself a number of ambitious targets. For example, it has now pledged to reduce its direct and indirect Scope 1 and 2 emissions by 36 % in the near future – by 2028. Moreover, the emissions generated throughout its entire value chain (Scope 3) are to drop by 20 %. “Our responsibility goes beyond our own production plants. We supply our customers with holistic solutions that measurably improve their climate footprint,” says Kai Acker, CEO of KHS GmbH.
The key: efficient and renewable energies
KHS has already fully converted to green electricity at all of its German production sites and is continuously optimising its infrastructure. Measures such as efficient heating and lighting systems, use of waste heat, heat-efficient factory doors and intelligent building automation have in part already been implemented. At the company headquarters in Dortmund, Germany, for instance, modern, sensor-controlled LED technology is cutting electricity consumption. Parallel to this, the vehicle fleet is being switched over to electric models. KHS is also replacing fossil fuels with renewable sources of energy: for the plants in Dortmund and Worms, the engineering company is even planning to introduce its own heating networks in order to do away completely with gas and oil. In addition, photovoltaic systems at various German facilities are helping to reduce the amount of energy and CO2 consumed. Further PV setups are also in the pipeline at KHS’ international locations.
Innovations for more climate-friendly production
Besides cutting its own carbon emissions, KHS is also helping its customers to cut theirs. One good example of this is the new generation of InnoPET Blomax stretch blow molders. With its optimised Double Gate heating system, it lowers energy consumption by up to 40 % compared to single-lane stretch blow molders of the same capacity. The Innopas SX pasteuriser considerably reduces water consumption by making use of optimised heat recovery systems. Furthermore, KHS’ Bottles & Shapes™ service enables extremely light PET bottles to be designed that use less material. This means that customers save on precious resources.
Net zero by 2050 at the latest
Above and beyond its short-term targets, together with Salzgitter AG KHS pledges to achieve net zero emissions by 2050 at the latest, with this date even brought forward to 2045 as regards its Scope 1 and 2 emissions. “The next few years are key to us firmly staying the course we’ve embarked on and becoming climate-neutral in production in the long term,” says Acker. “I’m absolutely convinced that we’ll meet our ambitious climate goals.”
The festive period is the most popular time for couples to conceive according to the Office for National Statistics1
As the seasonal baby boom begins, nine out of ten women will have marginal or low levels of folate – a vital nutrient which protects the foetus2
According to the NHS, expectant mothers can need up to 10 times more folate during pregnancy than the average adult to help their baby develop normally3
Dietitian, Dr Frankie Phillips, shares three simple but effective dietary tips for expectant mothers to boost their folate levels
Research by the University of Southampton has highlighted a concerning trend: nine out of ten women will have marginal or low levels of folate and other vital nutrients around the time of conception.2
Folate, also known as vitamin B9, can be found in a range of food and drinks and is essential during pregnancy to prevent neural tube defects, like spina bifida. The average adult needs 200 micrograms of folate a day, but pregnant women need at least double this dose due to the demands of pregnancy. According to the NHS, some expectant mothers can even require up to 10 times the average adult recommendation.3
This common deficiency can extend into late pregnancy, potentially impacting the health of both mother and child. According to healthcare professionals, symptoms of a folate deficiency can include fatigue, pins and needles, mouth ulcers, and a sore red tongue.2
A developing baby needs folate to make healthy new cells, and to make genetic materials (DNA and RNA). Deficiency in the early stages of pregnancy can harm the neural tube which protects the spinal cord – affecting more than 1000 pregnancies a year in the UK. More generally, the health benefits of folate include encouraging the production of red blood cells in bone marrow, which is vital during periods of growth and development such as pregnancy, infancy and adolescence.
As the winter months herald the season of festive celebrations, they also mark the beginning of the most popular time of year for conception, evidenced by September’s leading birth rates.1 Dr Frankie Phillips, a registered dietitian with over 20 years’ experience, highlights the importance of optimal nutrition during family planning and pregnancy.
Dr Frankie Phillips comments: “Folate is needed for many important processes in the body, including helping form healthy red blood cell and contributing to the reduction of tiredness and fatigue.A 150ml glass of 100 % orange juice is a recognised source of folate and a convenient, affordable way to help achieve daily nutrient requirements.”
For women who think they may be suffering with low folate levels, Dr Phillips recommends a few simple but effective ways to incorporate more folate into your diet.
Three steps to incorporate folate-rich food and drinks into your diet:
Drink a daily glass of 100% Orange Juice: Whether you buy a bottle from the shop or crank up the juicer at home, pure orange juice is a great source of folate and provides essential minerals like potassium, magnesium, and iron, according to a new Spanish study.4 Just one glass of orange juice a day is a recognised source of folate.
Include Leafy Greens: Incorporate folate-rich leafy greens such as spinach, kale, and broccoli into your diet to support foetal development and overall health. Try adding a handful of spinach to stews or curries and stir-frying broccoli stems with lean beef and soy sauce.
Add Legumes to Meals: Include peas, lentils, chickpeas, and beans in your diet, as they are excellent sources of folate. For example, just one cup of cooked lentils contains 90 % of the daily recommendation. Legumes are also rich in protein, fibre and antioxidants.5
Researchers, Dr Montana Camara and Dr Laura Dominguez, who recently published a study on the vitamin and mineral content of orange juice, noted: ” Folate is an essential mineral supporting foetal development by helping to release energy from the mother’s diet, and promoting normal development of the nervous system, especially during conception and pregnancy.”
Their study found that packaged fruit juices were a good source of folate, potassium and vitamin C.
Almost 9 in 10 (89 %) parents across the UK are concerned that their children aren’t getting enough vitamins and minerals in their everyday diets, according to a new study.
The study, which surveyed parents across Great Britain, suggests the rising cost of living is partly to blame, with over 1 in 3 (38 %) saying food and drink rich in vitamins and minerals can be expensive to buy. The survey also revealed almost half (47 %) of British parents have no clear idea what foods or drinks their children are consuming at school – making it difficult to ensure they are maintaining a healthy, balanced diet.
However, the study also revealed a lack of awareness among parents about the levels of essential vitamins and minerals in everyday staples such as fruit juice – which are inexpensive and easy to consume as part of children’s daily routine.
Fruit juice is an easy, affordable way for children to get a head start on key nutrients*: for example, a standard 150 ml glass of orange juice provides more than 90 % of the recommended vitamin C intake. A recent study published in the journal, Nutrition Research Reviews, found that 100 % fruit juice currently provides over a quarter (26 %) of the vitamin C intake for children across the UK, with the average child consuming just two to three small glasses a week.
While most Brits recognise that orange and other fruit juices are a good source of vitamin C – essential for a healthy immune system, skin health, and helping to increase iron absorption – the research revealed that many parents are unaware of the added health benefits provided by fruit juice which contains vitamins, minerals and plant bioactives.
For example, 9 in ten parents are unaware that orange juice contains folate – proven to support normal immune health and helping to reduce tiredness and fatigue. The majority of UK parents (87 %) also don’t know that orange juice contains potassium, a mineral which supports normal muscle function – helping children to stay fit and active.
The study revealed the small amount of calories in a typical small glass of fruit juice – just 20-40 kcal per day or 1-2 % of a child’s average daily calorie intake. Almost half (46 %) of parents across the UK mistakenly think fruit juice contains added sugar, despite the fact that 100 % fruit juice never contains added sugars, colours or preservatives and cannot be diluted with water under UK and European law.
Leading nutritionist and dietitian, Dr Carrie Ruxton, said: “Children’s health remains a top priority for parents across the country. However, with continuing financial pressures and uncertainty around kids’ food consumption at school, parents are finding it hard to keep track of what their children are eating and encourage healthier food choices.
“Although promoting and maintaining the health of your kids may feel like stressful at times, there are easy, affordable ways to ensure your children are fighting fit, and armed with all the vitamins and minerals they need. A simple first step is ensuring your kids have a daily glass of orange juice, which not only provides up 90% of the vitamin C recommendation per day** but is packed with a wide range of nutrients and antioxidants to support immunity, energy levels and active lives.”
Carrie Ruxton’s top five easy, quick and affordable ways to keep children healthy are:
Drinking Daily Juice: Giving children a daily glass of 100 % orange juice with breakfast will naturally increase their intakes of vitamin C, folate and potassium to support normal immune health and muscle function. It doesn’t matter whether you buy a carton of fruit juice or squeeze it at home – both are rich in vitamin C.
Fibre-tastic: Fibre is an essential nutrient to encourage the growth of beneficial gut bacteria and promote healthy digestion. An affordable way to weave this into your kids’ diets is to swap sugary breakfast cereals for wheat biscuits or bran flakes, or add peas, beans or sweetcorn to evening meals.
Taste the rainbow: Aim to give your kids five portions of fruit and vegetables every day. Try adding blended or grated veg into pasta sauces, or bananas to sweeten desserts. Buying frozen veggies and fruit is an affordable way to preserve key ingredients for longer.
Delicious Dairy: Yogurt drinks and desserts are often a good source of calcium and vitamin D for children, which are important for growth and maintaining strong bones. They are also relatively affordable when brought in multi-packs.
Get fishy: Giving children a portion of oily fish each week will provide inflammatory omega-3 fats to improve brain function, alongside key bone strengthening nutrients such as zinc and selenium. Tinned fish such as tuna is affordable, has a long shelf life, and is an easy after school meal served with pasta, sweetcorn and mayonnaise.
*Walton J & Kehoe L (2024) Current perspectives and challenges in the estimation of fruit juice consumption across the lifecycle in Europe – PubMed (nih.gov). ** Salar FJ et al. (2024) Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries – PubMed (nih.gov)
A recent study reveals that natural sugars found in fruit juice appear to support physical recovery after exercise
Cloudy apple juice was found to recover the intestinal barrier function more quickly than other drinks – this helps to support recovery
The body’s stress makers reduced more quickly in recovery after drinking fruit juice when compared with other beverages
The study, led by Dr Patrick Diel, shines a light on the potential health benefits of fruit juice for fitness enthusiasts
Drinking fruit juice could help the body recover more quickly after intense physical activity such as long-distance running, according to a new study.
The peer-reviewed study, published in international journal, Nutrients, found that while added sugars can have a negative impact on the intestinal barrier after exercise, the naturally occurring sugars and polyphenols (plant compounds) found in fruit juice seem to support a more balanced recovery.
While it’s common to reach for a sugary sports drink during or after exercise, scientists have known for some time that added sugars can cause problems with the intestinal barrier – a critical part of our immune defence. A leaky intestinal barrier can lead to harmful bacteria crossing from the gut into the blood which stimulates inflammation. This, then, increases the risk of overtraining syndrome and metabolic conditions such as endotoxemia – where the body has a toxic reaction to bacteria.
The study, led by Dr Patrick Diel, was set up to find out whether fruit juices caused the same inflammatory effect as sugar-sweetened drinks.
The researchers looked at the gut health of runners before and after an ultramarathon. They compared the impact of drinking diluted cloudy apple juice with a test drink which mimicked a typical sugary sports drink. This contained identical amounts of sugar but not the polyphenols and other fruit complexes naturally found in juice.
The researchers found that, while both exercise and sugars can disrupt the intestinal barrier, the natural compounds found in fruit juice eased these effects*. Runners who drank the cloudy apple juice after the race recovered their intestinal barrier function more quickly than those who drank the sugar-sweetened test drink*.
Another part of the study on amateur runners found that drinking diluted cloudy apple juice after running influenced a protein called CD14 suggesting that the juice supported the body’s immune system. Furthermore, the study showed that runners who drank fruit juice reduced their stress markers more quickly compared with those who drank the sugar-sweetened test drink.
Dr Patrick Diel from German Sport University in Cologne, said: “The research comes at a timely moment for anyone inspired to get more active in the run up to the Olympic games, and these findings offer a fresh perspective how to best replenish our bodies. Simply diluting cloudy apple juice and drinking it after playing sports or exercising seems to be an easy and healthy option which supports both gut health and immune function”.
Award-winning dietitian, Dr Carrie Ruxton said: “To properly recover after exercise, our bodies need healthy carbohydrates. In light of these findings, I would encourage athletes, fitness enthusiasts and causal gym-goers to add a serving of around 150ml of cloudy apple juice to their sports bottle and top up with tap water for a low cost and effective sports drink. Not only will this mixture keep us hydrated, it also provides energy-giving natural sugars and polyphenols to promote optimal recovery.”
As with any dietary change, it is important to drink juice in moderation and as part of a balanced diet. However, these studies suggest that when it comes to supporting the body after an Olympic-inspired workout, cloudy apple juice is the perfect health hack.
*Valder, S. et al. Effect of Sugar- and Polyphenol-Rich, Diluted Cloudy Apple Juice on the Intestinal Barrier after Moderate Endurance Exercise and in Ultra-Marathon Runners. Nutrients 2024, 16, 1353. https://doi.org/10.3390/nu16091353
Research into ultra-processed foods (UPF) and their role in today’s diet is becoming an increased focus for healthcare professionals. But with a range of studies emerging and differing opinions on the matter, it can be confusing for consumers to navigate what the broad term really means.
A recent study highlighted some of these misconceptions when almost half of respondents (45 %) said they wouldn’t be able to define or identify an ultra-processed food or beverage, and the same amount said they don’t know the difference between ultra-processed and minimally processed products.
Orange juice was highlighted as one of the most common misconceptions amongst Brits in the study, with 21 % believing the drink was ultra-processed, despite being minimally processed. In the same study, 19 % even said they avoid buying orange juice as they worry it sits in the UPF category.
Award-winning nutritionist and health writer, Dr Emma Derbyshire says: ‘Some of the misunderstandings around ultra-processed foods are resulting in consumers avoiding certain products which contain healthy benefits. Products like 100 % orange juice are essential in a balanced diet and provide essential vitamins and minerals, such as Vitamin C and potassium, needed to help meet an individual’s nutrient needs.”
Top 5 orange juice truths:
Unlike ultra-processed products, 100 % orange juice contains no added sugars and cannot be diluted with water under European law
Fruit juice counts as one of your 5-a-day fruit and vegetables – a convenient and nutritious way to up your fruit intake
The high levels of vitamin C found naturally in fruit juice help the immune system to combat symptoms of common colds and illness and support normal skin health
Fruit juice contains potassium, which supports normal blood pressure
Drinking orange juice helps your body absorb iron from plant foods
Döhler, a global provider of natural ingredients, ingredient systems and integrated solutions, and Vertosa, the market-leading infusion technology company for cannabis and hemp products, announce a strategic research and development partnership for the food, beverage and nutrition industries. This partnership is set to spark a new wave of innovative life science products in the beverage sector.
While Vertosa will continue to handle its category leading Cannabis and Hemp infusions, Döhler will develop natural ingredients and ingredient blends to complement Vertosa’s offering. Those blends can contain everything from natural flavours, natural colours, juices, botanical extracts to sweetening solutions. Under the terms of the partnership, Vertosa will benefit from Döhler’s research, development and application expertise and its vast experience in the beverage space. This partnership will give Vertosa access to Döhler’s prime product portfolio and technologies to co-develop innovative beverage formulations and proprietary infusion technologies for successful lifestyle beverages.
Benjamin Larson, CEO of Vertosa, expressed enthusiasm about the partnership: “Through Döhler’s partnership, we’re not only gaining a treasury of knowledge but also the capabilities to co-create intellectual property that brings success for customers with a new range of life science beverages. This union is about more than innovation; it’s about setting the gold standard for what cannabis beverages can and should be.”
The collaboration includes an investment from Döhler Ventures, the company’s entrepreneurial investor, focused on startups within the global Nutrition & Technology ecosystem. Dr. Sebastian Dreher from Döhler Ventures adds, “We’re thrilled to support this collaboration. The investment reflects the long-term commitment to both the relationship and product categories, being driven by Vertosa’s professional management, thought leadership and market momentum.”
Both companies envision this partnership as a pioneering step toward a robust future for a new generation of life science beverages and beyond, combining Döhler’s global reach and natural ingredient and application expertise with Vertosa’s leading infusion technologies.
Paul Graham, CEO Döhler North America, emphasises, “Teaming up with Vertosa is a game-changer, propelling the market trend to new heights. By combining our expertise in natural ingredients with Vertosa’s infusion technology, we’re not just innovating, we’re leading the way together. It’s real, it’s authentic and it’s a step into a future where we explore the possibilities for enhanced and better drinks. We can’t wait for what is coming and we know it will be successful both ways.”
This collaboration is expected to elevate product development to new standards, offering consumers enhanced sensory experiences and supporting the rapid expansion of the cannabis and hemp ingredients in the beverage industry.
New study finds that 100 % fruit juice:
Accounts for up to 26 % of children’s vitamin C intake, and up to 19 % in adults
Contributes up to 4 % of daily potassium, which supports normal blood pressure
Provides up to 7 % of daily intake of folate which supports a healthy pregnancy
Only contributes up to 14 % of free sugar in people’s daily diets, compared with up to 92% from products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes
(Photo: Fruit Juice Science Centre)
Drinking 100 % fruit juice has a negligible impact on daily calories but accounts for up to a quarter of children’s vitamin C intake and is an important source of other vital nutrients, according to a new study1 which highlights the importance of juice in a healthy diet.
Because fruit juice contains natural sugar, some policy makers and researchers have expressed concern that it could lead to weight gain, if consumed regularly. But a new analysis of national dietary surveys across 14 European countries for which data were available, found that people who drink fruit juice consume on average just 137 g per day, lower than the recommended serving size of 150 – 200 ml2 that exists in some countries.
This equated to just 20 – 40kcal per day, or 1 – 2 % of a child’s or adult’s average daily energy intake, which would not be expected to have an impact on body weight.
In contrast, the average daily serving of 100 % fruit juice across each age group across Europe was enough to make a significant contribution to daily intakes of vitamin C, which is vital for immune function and boosts iron absorption.
The study, published in the journal, Nutrition Research Reviews, found that fruit juice was responsible for 4 – 20 % of daily vitamin C intake in infants, 6 – 26 % in children, 8 – 20 % in teenagers, 8 – 19 % in adults and 6 – 19 % in older adults.
The study’s lead author, Dr Janette Walton from Munster Technological University in Cork, said: “Fruit juice is a major contributor to vitamin C intakes in children and adults. Given that too few people eat the recommended 5-a-day of fruit and vegetables, fruit juice is a convenient and nutritious food in the diet”.
The researchers also found that fruit juice accounted for 2 – 4 % of daily potassium, which supports normal blood pressure and has been found to be lacking in people’s diets according to the European Food Safety Authority (EFSA), and 1 – 7 % of daily intake of folate which supports a healthy pregnancy and is commonly too low in the diets of most women of childbearing age.
Meanwhile, the natural sugar in 100 % fruit juice, which comes entirely from the fruit, contributed to just 2 – 14 % of free sugar in people’s daily diets, compared with 48 – 92 % which is estimated to come from “optional” products containing added sugar such as soft drinks, biscuits, sweets, chocolate and cakes.
(Photo: Fruit Juice Science Centre)
Unlike sodas, nectars or other drinks, 100 % fruit juice never contains added sugars and cannot be diluted with water under European law.
Dr Walton continued: “Our findings showed only a modest contribution of fruit juice to free sugars. In contrast, a recent review found that sweet foods and drinks with added sugars are the major sources of added sugars across Europe, contributing half to more than 90 % of intakes).
“This highlights the importance of targeting sugar reduction strategies for discretionary/’top-shelf’ foods which are not recommended in food-based dietary guidelines. Unlike fruit juice whose composition is controlled by law, these types of products can be legally reformulated to reduce their sugar content”.
More broadly, the authors of the study highlighted the lack of data on 100% fruit juice consumption in many countries in Europe, such as Germany, which they said makes it difficult to set Europe-wide policies without an accurate view of normal consumption levels.
1Walton J & Kehoe L (2024) Current perspectives and challenges in the estimation of fruit juice consumption across the lifecycle in Europe – PubMed (nih.gov) 2Equivalent to 150 – 200 g since 1 gram = 1 ml.
Scientists in Germany have discovered a new ‘super’ apple juice which has the potential to improve heart health by boosting blood flow1.
Researchers at Hochschule Geisenheim University, near Frankfurt, have found a way to maximise polyphenols in apple juice by using a novel squeezing method called a spiral filter press which actively takes out oxygen by vacuum-driven pressing. Moreover, they ensured that oxygen is excluded from all other processing steps, therefore reducing nutrient deterioration.
The new study, published in Food Research International, found that this new method boosted polyphenol content by four times as much as regular apple juice. Polyphenols are natural plant compounds found in fruit, red wine, and cocoa which are known to have a range of health benefits for the heart and brain.
A 280 ml serving of the new apple juice would be enough to provide 100 % of the ideal intake for a key group of polyphenols, called flavan-3-ols, which help promote a healthy blood flow. The ideal intake of 400 – 600 milligrams per day for cardiovascular health was proposed by an international consortium of scientists in 20222.
The British Heart Foundation estimates that there are 7.6m people living in the UK with heart or circulatory diseases3. Meanwhile, data from the 2021 census show that 32 % of adults suffered from high blood pressure (hypertension) and 3 in 10 of those (29 %) were undiagnosed; equating to approximately 4.2 million adults with undiagnosed hypertension4.
Lead author of the paper, Professor Ralf Schweiggert, commented: “Apple juice is already a source of polyphenol compounds, but you would need to drink several glasses to reach the levels recommended by scientists for heart health effects. The new juicing method that we’ve investigated takes the polyphenol content to a new level by minimising the nutrient losses we typically see during juicing.”
Co-Researcher of the study, Stefan Dussling, said: “Nutrient losses are commonly due to the presence of oxygen which quickly degrades some of the nutrients in apple juice like flavan-3-ols or vitamin C. This would happen when we juice apples at home or buy a ready-made product. We hope that the new juicing method will be used more widely in the future to help people get more of these beneficial natural compounds simply by drinking one glass of juice”.
Millions of Brits could be more susceptible to winter cold and flu as they are not stocking their fridges and cupboards with the right food and drink due to not knowing the vitamins and minerals that can help improve their immunity, a new study has revealed.
A survey of UK adults by the Fruit Juice Science Centre and Savanta ComRes found that while most (84 %) correctly identified vitamin C as a key nutrient for optimal immunity, many weren’t able to identify the other vitamins and minerals which can help guard against winter illnesses.
When asked which nutrients can help natural immunity, fewer than four in 10 (38 %) correctly identified Iron, commonly found in foods such as red meat, lentils and spinach, while even fewer (32 %) chose vitamin E, which is contained in nuts and seeds, grapefruit juice and red peppers.
Selenium (9 %), found in eggs and poultry, and folate (8 %), found in many green vegetables and 100 % orange juice, were other immunity-boosting nutrients that few consumers know can help guard against flu. Copper (7 %), often found in shellfish and beans, was the least recognised of nutrients with government-backed immunity claims.
Despite three quarters (76 %) of Brits knowing that diet impacts natural immunity, this lack of understanding around vitamins and minerals means many are unsure which food groups they should be consuming. Only half (51 %) identified that 100 % fruit juice and smoothies can support immunity, with 46 % selecting fish and proteins such as beans and eggs. Just one in five (21 %) identified meat as a good source of the key immunity nutrients, iron and zinc.
The research also demonstrated the lasting impact that Covid-19 has had on our approach to winter illness. 55 % of Brits expect to catch a cold or flu this winter, which equates to more than 22 million people. Of these, 45 % will self-isolate if they develop a cold or flu, while 43 % will wear a mask.
Concerningly, more than a third of Brits (35 %) said they would still go into work despite being ill, raising the prospect of offices becoming hotbeds of sickness, while a quarter (26 %) said they wouldn’t wash their hands more frequently if they caught a winter illness.
Leading nutritionist, Dr Emma Derbyshire, commented: “Winter illnesses will hit many of us this year as we return to normal social situations yet it’s clear from this new survey that some are taking their eye off the ball on handwashing and staying at home to avoid infecting others. Whilst having a healthy diet can’t stop viruses, it can help us get over respiratory illnesses faster by supporting our natural immunity. An easy first step is drinking a daily glass of orange juice – just 28% of consumers understand it doesn’t contain any added sugar – which is a convenient and effective source of vitamin C and folate, both proven to support normal immune function”.
Emma Derbyshire’s five nutrition tips for winter immunity are:
Drink a daily glass of 100 % orange juice to naturally boost your intake of vitamin C and folate.
Aim for at least 5 daily servings of fruit and vegetables for their vitamin A content.
Choose wholegrain breakfast cereals, bread and rice as the fibre will promote friendly species of gut bacteria – a first line of defence against winter illnesses.
Have one serving of oily fish weekly which is rich in calming omega-3 fats and immune-supporting vitamin D.
Take a handful of Brazil nuts as a snack as these are high in selenium.
Aiming to provide fresh insights towards the company’s journey to develop the most sustainable food package
Tetra Pak has commenced ground-breaking research towards advancing fibre-based sustainable food packaging, in collaboration with MAX IV – the most modern synchrotron1 radiation laboratory in the world. The research aims to uncover fresh insights into the nanostructure of fibre materials, with the first application to optimise the composition of materials used for paper straws.
This is the very first industrial research and development experiment at ForMAX, a brand new research station dedicated to studying materials from the forest, located at the MAX IV Laboratory in Lund, Sweden.
As the global demand for safe, nutritious food intensifies, and the scarcity of raw materials increases, the need to develop more sustainable packaging solutions that use less of these scarce resources has become urgent. New materials based on paper will bring novel opportunities, but they need to remain food safe, recyclable, be more durable against liquids and humidity, while meeting the increased sustainability demands.
Eva Gustavsson, Vice President Materials & Package, Tetra Pak, says: “A fundamental understanding of the structure and properties of materials is crucial as we work towards developing the package of the future. Our ambition is to provide the world’s most sustainable food package, and experiments at ForMAX will clearly support us in this mission.
“The package of the future needs to be fully recyclable and have a low environmental impact. Using renewable materials and increasing the use of fibre-based material within packages will be vital. With this research, Tetra Pak is helping to uncover fresh insights into plant-based materials as a basis for future innovations.”
Kim Nygård, Manager, ForMAX beamline, MAX IV says: “The experiment conducted at ForMAX is a milestone for both academia and industry. The research station is the first of its kind and will facilitate both fundamental and applied industrial research on how new, sustainable materials can be used going forward. We are proud to support Tetra Pak in its development of sustainable packaging materials for the future.”
About Tree search The construction of ForMAX has been funded by the Knut and Alice Wallenberg Foundation, and the operating costs are funded by the industry through Treesearch, a national collaborative platform for academic and industrial research in new materials from the forest. As an industrial partner in Treesearch, Tetra Pak is one of the initiators and facilitators of ForMAX.
1Synchrotron radiation is the electromagnetic radiation emitted when charged particles travel in curved paths perpendicular to their velocity
Barry Callebaut, one of the world’s leading manufacturers of high-quality chocolate and cocoa products, leverages its deep scientific knowledge of the cacaofruit and the fruit’s supportive health effect, by presenting the first nutraceutical fruit drink. The new cacaofruit elixir – made from 100 % pure cacaofruit – has a zesty fruity taste. By unlocking the power of science, the elixir is uniquely crafted to preserve the nutrients of the cacaofruit.
The cacaofruit naturally contains the required amount of flavanols to optimize the blood flow across the entire body. It is a good source of iron, magnesium and potassium. Besides the 100 % pure cacaofruit elixir, combinations with herbs and other fruits can be explored to enrich the range with beautiful taste combinations and additional nutrients. The nutraceutical fruit drink contributes to personal as well environmental health. Since it upcycles the whole cacaofruit, ‘Elix’ positively impacts nature and communities.
Gen X believe they need to nurture their nature
Covid accelerated consumers’ interest in the beauty of food and the beneficial health effects of eating and living well. Generation X –born between the mid-1960s and the early-1980s – believe they need to nurture their nature. To keep their body and mind strong, they look out for whole foods that are scientifically proven to actively support their health. They are well informed about which, and what amount, of macro- and micro nutrients to consume.
The cacaofruit elixir has been tested and validated through consumer research by independent global research agency MMR in the UK and the US. As part of these studies Elix’s consumer appeal and purchase intent have been tested, indicating a high interest in the new nutraceutical fruit drink category.
Promoting circulatory health
The health effects of cacaofruit flavanols have been studied by experts across the globe for decades and they have found sound scientific proof of their benefits on human health and wellness. Barry Callebaut’s deep scientific knowledge of the cacaofruit and the effect of the fruit’s flavanols on circulatory health are recognized by the European Food Safety Authority (EFSA), which resulted in the approval of the related health claim under the EU Nutrition and Health Claims regulation. Approval by the US Food and Drug Administration (FDA) is pending in spring 2022. Cacaofruit flavanols help maintain the elasticity of blood vessels which benefits the blood flow to, for example, organs such as the heart, muscles, brain, and skin.
The science of cacaofruit
Composed of almost 20,000 different types of molecules, the seed of the cacaofruit is one of the most complex food substances on earth. The R&D behind the cacaofruit elixir ‘Elix’ took Barry Callebaut more than 15 years. In addition, there is data available from more than 100 human clinical studies which provide sound scientific proof of the health effects of the cacaofruit flavanols.
$15 million investment to strengthen Donaldson’s material science capabilities
Donaldson Company, Inc., a leading worldwide manufacturer of innovative filtration products and solutions, broke ground on a $15 million Material Research Center at its corporate headquarters in Bloomington, Minnesota.
As customers’ equipment and technology advance, Donaldson’s engineering, technology and operations staffs continually develop original solutions that anticipate and exceed these evolving requirements. The company currently holds more than 1,800 active U.S. and international patents, has over 100 technical laboratories and employs hundreds of engineers, scientists and technicians.
Research and development investments like the Material Research Center help Donaldson attract the technical talent necessary for Donaldson’s success in innovation and commercialization of materials and technologies.
With the addition of the Material Research Center, Donaldson will add six researchers and engineers to the company’s headquarters population of 1,100 employees. The architect for the planned 17,000-square-foot building is TKDA and the construction company is Gardner Builders. The Center is scheduled to open in November 2019.
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