AINIA News
News, innovation and technological trends for your business

José María Ferrer Villar / 05 February 2026

Key changes in EU legislation on food additives

In this article 1. Commission Regulation (EU) 2026/196 1.1. Food additives affected 1.2. Key regulatory changes 1.3. Infant milk drinks 1.4. Withdrawal and restrictions on guar gum (E 412) 1.5. Specific restrictions on other hydrocolloids 1.6. Revision of technical specifications 1.7. Key dates and transitional periods 2. Commission Regulation (EU) 2026/189 2.1. Newly authorised use…

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Lidia Tomás / 02 February 2026

Animal-Free Testing: 6 strategies to accelerate cosmetic validation

On this page: Applying weight-of-evidence approaches Digitalisation and automation of testing Active market listening and consumer insights Consumer studies Advanced cellular models Conclusion The cosmetics sector is at the forefront of applying the 3Rs principle (Replacement, Reduction, Refinement), firmly committed to reducing animal experimentation and replacing it with alternative methodologies based on animal-free testing. This…

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Eva Sánchez / 26 January 2026

Call open for the MeetingPack 2026 Awards for innovation and sustainability in barrier packaging

MeetingPack, the biennial conference organised by AINIA and AIMPLAS that brings together the entire packaging value chain, has launched the third edition of the MP2026 Awards. These awards aim to recognise innovations in barrier packaging and sustainability developed by professionals and organisations for application in industry. The award is open to national and international companies…

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Roberto Ortuño / 26 January 2026

Cereulide toxin: the hidden risk of Bacillus cereus and control strategies

Why cereulide matters for food safety Bacilus cereus and cereulide toxin: key facts and risks Bacilus cereus: higher-risk food categories Bacilus cereus: prevention strategies in food manufacturing Analytical control (bacteria, toxin and genes) AINIA analytical capabilities for cereulide References 1. Why cereulide matters for food safety The recent market withdrawal of several infant foods due…

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José María Ferrer Villar / 26 January 2026

Olive oil control systems in the EU: progress, challenges and recommendations

Regulatory framework Main shortcomings Conformity checks: strengths and weaknesses Contaminant control: progress and challenges Traceability: an outstanding challenge Recommendations to strengthen the system Conclusion The European Court of Auditors has published Special Report 1/2026, “Olive oil control systems in the EU. A comprehensive framework, but unevenly applied”, which reviews the current situation of official controls…

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Miguel García / 21 January 2026

4 Keys to transition towards cleaner processes in cosmetics

Diagnosis: understanding the impact of the current process Animal-free testing: alternative methods to demonstrate efficacy and safety Optimising critical parameters: temperature, time and oxygen Solvent replacement: moving towards physical or natural methods The shift towards cleaner technologies in cosmetics is not a one-off change, but a gradual process that combines technical review, plant adjustments and…

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Lidia Tomás / 20 January 2026

Functional Clean Beauty: new efficacy standards in natural cosmetics

What Clean Beauty 2.0 means and why it is changing the market New efficacy standards in natural cosmetics Alternative evaluation methods to animal testing: key models and tests Process sustainability as part of efficacy 1. What Clean Beauty 2.0 means and why it is changing the market According to analyses by Mintel and Euromonitor, more…

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Miguel García / 20 January 2026

Upcycling as a driver of sustainable cosmetics

What upcycling is and why it fits sustainable cosmetics Plant co-products with high bioactive potential How to select raw materials: technical and business criteria Extraction technology: how to choose a cleaner process Supercritical CO₂: purity, performance, and alignment with responsible formulation 1. What upcycling is and why it fits sustainable cosmetics In cosmetics, upcycling means…

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